Lemon Poppyseed Mini Muffins
vegetarianbreakfastdessertsnackKid-FriendlyMeal-Prep
This recipe puts a bright, zesty spin on the mini muffin base. Lemon zest and poppyseeds add a layer of flavor and subtle crunch. The full recipe and air frying instructions are on the page below.
Ingredients
- 1 cup all-purpose flour
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup milk
- 3 tablespoons butter, melted
- zest 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon poppyseeds
For the glaze:
- 1/4 cup powdered sugar
- 1 tablespoon fresh lemon juice
Steps
- 01Mix dry ingredients with poppyseeds. Whisk wet with lemon zest and juice.
- 02Combine until just mixed.
- 03Fill cups 2/3 full.
- 04Ready for the air fryer.
- 05Drizzle with lemon glaze after cooling for 5 minutes.
Zest first, then juice. It's much easier to zest a whole lemon than a juiced one. The poppyseeds add a subtle crunch that you don't notice in the first bite but miss when they're not there.
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How to Air Fry It
- 01Preheat the air fryer to 320°F.
- 02Place the filled silicone mini muffin cups directly into the air fryer basket in a single layer.
- 03Cook at 320°F for 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- 04Carefully remove the muffin cups from the air fryer and let them cool slightly.
- 05Pop the mini muffins out of the silicone molds and serve warm.
Recipe Notes
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