LEMON POPPY SEED MINI-MUFFINS

 People stopping by the Cafe for a Cafe Treat at PWUMC often compliment us on the variety we have and we do. Usually.

I say usually because occasionally that doesn't happen. For example, one Sunday the majority of the Treats were chocolate. One time we had several mini-muffins. Another time chocolate chips were popular.

Most of the time though we do have quite a variety. I think that is because we usually have at least six different people contributing. That also means I get to try things I might not want to make myself.

Cafe Treats Baker Alyssa has recently joined the group. She and her husband just joined the church and she said she was interested in the Cafe Treats and making the Unleavened Bread for Communion on her information sheet.

For Alyssa's second Treat she chose to make these cute Lemon Poppy Seed Mini-Muffins. One young girl came up and quickly chose one the mini-muffins, took a bite, and said, "Now, that is really good." 

PRINT RECIPE.

LEMON POPPY SEED MINI-MUFFINS

3       cups flour

1       cup sugar

2       tablespoons poppy seeds

1       tablespoon baking powder

1/2    tablespoon baking soda

1/2    teaspoon salt

1-1/2 cups vanilla Greek yogurt

2       tablespoons fresh lemon juice, optional

1-1/2 tablespoons grated lemon zest

2       large eggs

8       tablespoons (1 stick) unsalted butter, melted and cooled

*     *     *     *     *     *

For the Glaze:

1/4    cup sugar

1/4    cup lemon juice

coarse sugar for sprinkling, optional

Preheat the oven to 375 degrees F. Grease or spray two mini-muffin pans. Set aside.

Whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Set aside.

In another bowl, whisk the yogurt, lemon zest, and eggs until smooth. Gently fold the yogurt mixture into the flour mixture just until combined. Fold in the melted butter. Do not overmix, the batter will be thick.

Divide the batter among the prepared muffin cups. A tablespoon cookie scoop works great. 

Bake for 18 minutes. Rotate the muffin tin halfway through baking.

While the muffins are baking, simmer the sugar and lemon juice together in a small saucepan over medium heat until it tuns into a light syrup, about 3 to 5 minutes.

Brush the tops of the muffins with the lemon syrup. Sprinkle with coarse sugar. Let cool in the tins about 5 minutes. Then remove the muffins to finish cooling on the wire rack.