Mini Lemon Poppy Seed Muffins

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Wedding Anniversary Brunch

Rated: 3 stars out of 5Rate itRead users' reviews (14)

RECIPE
COMMENTS & REVIEWS(14)

Cook Time:
16 min
Level:
Easy
Yield:
2 dozen

Times:

Prep: 30 min
Inactive Prep: 1 hr 0 min
Cook: 16 min
Total:: 1 hr 46 min

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Ingredients

Mini Lemon Poppy Seed Muffins
Recipe courtesy Emeril Lagasse, 2004
4 tablespoons unsalted butter, melted, plus 1 tablespoon, softened
1 cup cake flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons poppy seeds
1 large egg
1/2 cup sugar
3/4 cup plain low-fat yogurt
1/4 cup fresh lemon juice
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract

Directions

Preheat the oven to 400 degrees F. Lightly grease 2 mini muffin tins (each with 12 (1 3/4-inch) wells) with 1 tablespoon softened butter and set aside.

In a large bowl, sift together cake flour, flour, baking powder, baking soda, salt, and poppy seeds.

In a medium bowl, combine the egg and sugar and beat with an electric mixer on high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium and beat in the yogurt, remaining 4 tablespoons of butter, lemon juice, zest and vanilla until well incorporated, about 30 seconds. Fold the wet ingredients into the dry just until moistened and being careful not to over-mix. Divide the batter among the prepared muffin tins, filling each halfway.

Bake until the muffins are set and golden brown and a tester comes out clean, 14 to 16 minutes. Remove from the oven and use a toothpick to poke several holes in the top of each muffin. Brush each muffin generously with the lemon glaze. Allow the muffins to cool for 10 minutes in the tin and then transfer them to a wire rack to cool completely.

Lemon Glaze:

1/4 cup plus 2 tablespoons powdered sugar

2 tablespoons fresh lemon juice, strained

1/2 teaspoon vanilla extract

1/8 teaspoon almond extract

In a small bowl, combine ingredients and whisk to incorporate.

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Comments & Reviews

recipe Mini Lemon Poppy Seed Muffins
kristin columbus, OH 06-09-2009
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Horrible
Rated: 1 stars out of 5

Horrible texture...gooey on the inside and hard on the outside.
recipe Mini Lemon Poppy Seed Muffins
Lisa Fishkill, NY 10-29-2008
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Not bad
Rated: 4 stars out of 5

Lemon poppy seed muffins are my sons fave, so I decided to try this recipe. I too felt these were a little dry, but my son... loved them. I used lemon yogurt as recommended and I thought they had a really good lemon flavor. Overall not a bad recipe. I will most likely make again.Read more
recipe Mini Lemon Poppy Seed Muffins
Ana bath, PA 09-30-2008
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It wasnt the best.
Rated: 1 stars out of 5

I had to make this recipe for a baking class. I wasn't aware of how complicated muffin making was until I made these. I used... muffin paper, and the muffins fell apart when I peeled away the paper & they werent the best tasteing either. I wouldn't make these again.Read more
recipe Mini Lemon Poppy Seed Muffins
Holly Richmond, VA 08-31-2008
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only a chef could make muffins this complicated!!
Rated: 3 stars out of 5

These were fine muffins, well-liked by our Sunday brunch crowd. The lemon flavor came through nicely and was a good foil for... a cheesy egg strata. I used good poppy seeds, but couldn't taste them much at all. Oh well. The reason for the less-than-stellar rating is that I make muffins regularly and NEVER have to get out my mixer, zester and sifter to do so!!! These were unnecessarily involved I thought - more on par with making a cake, but with a final product that just tasted like regular muffins.Read more
recipe Mini Lemon Poppy Seed Muffins
Jamie Durham, NC 02-09-2008
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Not sweet enough
Rated: 4 stars out of 5

I wish the mini muffins were a little sweeter. However, I chose to omit the glaze, maybe that was the reason. However,... their small size made it a delectable treat. I ate maybe 10 or 11.Read more
recipe Mini Lemon Poppy Seed Muffins
KRISTI Seattle, WA 08-29-2007
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Not impressed
Rated: 1 stars out of 5

I think this is the first muffin batter that tasted better raw than cooked. Not sure why that is, but the texture was off... (dry, and kinda rubbery, although I folded very gently) and flavor lackluster.Read more