Diminutive. Petite. Small. Wee. Minute. PeeWee. Teensy. Pint-sized. Itsy-bitsy. What is it about foods shrunken down to a bite-sized capacity that creates such a buzz? Just the idea of sliders, chicken drumettes, sweet and savory tartlets, or individual-sized quiche cups – conjures images of fun, festive times, right? The same goes for these Glazed Lemon Poppyseed Mini Muffins!
Little two-bite wonders that make a coffee break feel like an occasion! I made these muffin-ettes with Mother’s Day in mind. My Mom is fairly health conscious. Her diet skews more towards fresh vegetables and grilled seafood than pastas and sweets. I know that if I put a basket of fresh full-sized muffins in front of her, she’d resist. If anything she’d insist on splitting one with my Dad (who, by the way has no such hesitation about polishing off a whole muffin or two himself).
But if I served her a basket of mini-muffins — that’s a different story. I mean, it’s mini. Ergo, less calories, less sugar. They’re a minor infraction, not something that derails all good intentions for the day. She’d definitely have one or two – or three.
Why not? They’re lilliputian versions of their bigger counterparts! And these muffins aren’t weighty sugar bombs! Instead they have a bright kick of lemon and a sweet glaze that only makes them feel indulgent! They add a lighthearted air to a special breakfast or brunch. And when the kids make them for Mom, she’ll feel very special — which is the whole point of Mother’s Day, right?
This recipe is one that can easily be assembled by small hands with a grownup supervising. Have the little ones whisk the dry ingredients in one bowl and wet in another. Then mix them together. Older children (or a grown-up) should spoon the batter into the muffin tins to bake. Once they’ve cooled, let the kids go to town glazing them! Glazed Lemon Poppyseed Mini Muffins will make Mom’s day!
- 2 cups all purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon poppyseed
- 1/4 cup canola oil
- 1 cup milk
- 2 eggs
- 1 teaspoon lemon extract
- zest of 2 Meyer lemons or 1 regular lemon
- 2 tablespoons lemon juice
- 2 cup powdered sugar
- 2-3 tablespoons lemon juice or milk (if you like tart, use lemon -- for sweet, use milk)
- Preheat the oven to 425°. Spray mini muffin tins with vegetable spray or place mini muffin liners in the pan. Set aside.
- In a medium bowl whisk together the flour, sugar, baking powder, salt and poppyseeds.
- In a large bowl whisk together the the milk, canola oil, eggs and lemon extract, and lemon zest and 2 tablespoons lemon juice. Add the dry ingredients to the wet ingredients and stir just until combined.
- Spoon the batter into the muffin cups and bake for 11-13 minutes, or until golden brown on top. Remove from oven and and let cool for 5 minutes before turning the muffins out onto a wire cooling rack.
- Meanwhile, stir together the powdered sugar and juice or milk until smooth. Make sure the muffins are room temperature, then drizzle them with the glaze.
- If you prefer a tart glaze -- use lemon juice for the glaze. If you prefer a sweet glaze, use the milk.
- To make full-sized muffins, use a regular muffin tin and cook the muffins for 20 minutes.