My mini muffin obsession continues with this incredibly easy and quick lemon poppy seed creation inspired by Chocolate Covered Katie. I've made these several times, and I think the best advice is to double or triple the recipe. 12 is not enough!
You're not miscounting. There are only 9 muffins here. 3 were devoured before I could take a picture.
Lemon Poppy Seed Mini Muffins
1/4 cup melted Butter
2 Tbsp Maple Syrup
1 tsp Lemon zest
1 Tbsp Lemon juice (the two together can be procured from 1 large-ish lemon)
1 scant Tbsp Poppy seeds
1 /4 cup whole Milk
1 tsp Powdered Ginger
1/4 tsp Salt
1/2 tsp Baking Soda
1 tsp Baking Powder
1 cup All-Purpose Flour
2 Tbsp Coconut Sugar
Butter (for muffin tins)
Directions
Preheat a convection oven to 355.
Combine melted Butter, Maple Syrup, Lemon Zest, Lemon Juice, Poppy Seeds, and Milk together.
Add the Ginger, Salt, Baking Soda, Baking Powder, Flour and Sugar. Mix thoroughly with a spatula, but not too much.
Butter one mini muffin pan.
Fill the muffin tins until they are full.
Bake for 10-12 minutes, until a toothpick comes our clean.
I over cooked the muffins once, and they were delicious with a little crispy crunch to the edges, too!