Lemon Poppy Seed Muffins (small batch)

These lemon poppy seed muffins in a small batch recipe are perfect for when you want fresh-baked muffins without a lot of leftovers. Bursting with bright lemon flavor and studded with crunchy poppy seeds, these moist and tender muffins are ideal for breakfast, brunch, or an anytime snack. The citrusy zest and tangy lemon juice perfectly balance the sweet crumb, making them a refreshing treat that’s easy to whip up on busy mornings.

What makes this small batch lemon poppy seed muffin recipe stand out is its simplicity and convenience. With just a handful of basic ingredients and minimal prep, you can have delicious homemade muffins ready in under 30 minutes. This recipe yields a smaller quantity, so you don’t have to worry about wasting food or having too many muffins on hand. The muffins bake up golden and fluffy with a light crumb that melts in your mouth, making them a favorite for both kids and adults alike.

These easy lemon poppy seed muffins are versatile too — enjoy them plain, or top with a simple lemon glaze for extra sweetness and zing. They also freeze well, so you can make ahead and enjoy fresh muffins anytime. Perfect for weekend breakfasts, school lunches, or coffee breaks, this small batch recipe is a must-have for citrus lovers looking for a quick, satisfying baked good.

Lemon Poppy Seed Muffins (small batch)

Recipe by Sam

0.0 from 0 votes

Course: Breakfast, Small Batch, Sweets

Servings

6

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• 1 cup AP flour

• 1 and 1/2 teaspoon baking powder

• 1/3 cup granulated sugar

• 4 teaspoons poppy seeds

• Zest of 1 large lemon

• 4 tablespoons butter, melted

• 1 large egg

• 1/4 cup sour cream

• 1/4 cup milk

• 2 tablespoons lemon juice

• 2 tablespoons granulated sugar

Directions

• Preheat oven to 400 degrees F.
• Line muffin pan with 6 paper liners.
• Mix together the flour, sugar, baking powder, poppy seeds, and the lemon zest.
• In a separate bowl combine the egg, sour cream, milk, and melted butter.
• Pour the wet ingredients into the dry mix and stir until just combined.
• Fill the prepared muffin pan until they are 2/3 full. Bake in the oven for 15 minutes, or a few minutes longer, until a tooth pick inserted into the center comes out clean.
• While the muffins cool, but before they are cold, mix together the extra granulated sugar and lemon juice. Pour this over the still-warm muffins. Allow muffins to rest approximately 10 minutes after removing from the oven before transferring to a wire rack.
• Store in an airtight container.