Citrus, Poppy Seed and Cornmeal Mini Muffins

Lemon Poppyseed Mini Muffins

You’ll Need

  • 1¼ cups whole-wheat pastry flour
  • ¾ cups stone-ground cornmeal
  • 1½ tsp baking powder
  • 1 tsp salt
  • ½ tsp baking soda
  • 1 cup buttermilk
  • 2 eggs
  • 3 Tbsp poppy seeds
  • 1/3 ⅓ cup honey
  • 2–4 Tbsp citrus zest (lemon, lime, orange, clementine)
  • ¼ cup melted butter, plus extra for the baking pans

Prep and Cook

  • Preheat the oven to 350°F. Brush the mini muffin tins with a light coat of butter and set on a baking sheet.
  • In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and baking soda. In a smaller bowl, combine the buttermilk, eggs, honey, citrus zest and melted butter.
  • Add the wet ingredients to the dry ingredients and stir just until combined. Fold in the poppy seeds and mix.
  • Fill each mini muffin cup with one tablespoon of the batter. Bake for 10–11 minutes or until the muffin tops are puffed and firm. Allow to cool for 2 minutes before removing from the pan.


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