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Mini Poppy Seed Muffins

Mini Poppy Seed Muffins

Lemon yogurt makes these muffins really moist.

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25 min
Prep Time
55 min
Total Time
42 mini


1 1/3 cups all-purpose flour

2 tablespoons poppy seed

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

3/4 cup sugar

2/3 cup Land O Lakes® Butter, softened

2 large Land O Lakes® Eggs

1 teaspoon vanilla

1 teaspoon freshly grated lemon zest

1/3 cup lemon yogurt

How to make

  1. STEP 1

    Heat oven to 350°F. Place paper baking cups into mini muffin cup pans; set aside.

  2. STEP 2

    Combine flour, poppy seed, baking powder, baking soda and salt in bowl. Set aside.

  3. STEP 3

    Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla and lemon zest; mix well. Alternately add flour mixture and yogurt, beating at low speed after each addition, just until moistened.

  4. STEP 4

    Spoon batter into prepared mini muffin cups. Bake 14-16 minutes or until set and very lightly browned.

Tip #1

Buy poppy seed in small quantities and use promptly to avoid any rancidity from their high oil content. If storing for extended periods, place them in a container with a tight-fitting lid and store in freezer or refrigerator.

Nutrition (1 mini muffin)

60 Calories
3.5 Fat (g)
15 Cholesterol (mg)
50 Sodium (mg)
7 Carbohydrates (g)
0 Dietary Fiber
1 Protein (g)
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