Lemon Poppy Seed Muffins (Mini and Regular)

I decided to do a combination of mini and regular muffins. It's a great idea if you have little kids because they can eat the tiny muffins and the adults can eat the regular muffins (less waste!). I hadn't thought of that until after I made the muffins though. Really, the only reason I made regular muffins was because I didn't want to wait for the mini muffins to cook, cool, and then re-fill the pan and bake..... pure laziness. :) The muffins turned out wonderfully with a good amount of lemon, very moist, dessert-like but not too sweet.... just perfect (I found the recipe at Eat Cake For Dinner).

My toddler still hasn't tried the mini muffins though. Instead, she pulled a chair up to the table and stuck her finger into each muffin creating tiny holes. Lovely....

Update: My toddler LOVES them. It just took her an entire day to decide to take a bite... now most of them are gone. :)

The dry ingredients

The wet ingredients

The batter

Mini and regular muffins

Mini muffins

Lemon Poppy Seed Muffins
Serving Size = Roughly 2 batches of mini muffins (24 per batch), or roughly 12 regular muffins. I did 1 batch mini muffins and 6 regular muffins.
Original Recipe: Eat Cake For Dinner

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup sugar
• 2 lemons, zest and juice (roughly 2 tablespoons zest and 4 - 5 tablespoons juice)
• 1 cup plain non-fat yogurt (I used regular)
• 2 eggs
• 2 teaspoons vanilla
• 1 teaspoon lemon extract (I skipped)
• 1/4 cup vegetable oil (I had to use EVOO, but grapeseed oil, almond oil, or butter would work)
• 2 tablespoons poppy seeds

Glaze
I changed this part, see original recipe link above for original recipe

• 1 cup powdered sugar
• Roughly 2 tablespoons lemon juice

1. Preheat the oven to 375F. Rub together the sugar and lemon zest until fragrant. Add the flour, baking powder, soda, and salt to the lemon/sugar mixture.
2. Mix together the rest of the ingredients (not the glaze).
3. Slowly combine the wet and dry ingredients but do not over mix.
4. Pour into mini muffin pan or regular pan.... or both, like I did. I put both into the oven. The mini muffins take 12 - 15 mins (15 for me) and the regular muffins take 15 - 20 mins (20 for me).
5. Remove from oven and let cool in the pan for a few minutes, then remove to a cooling rack.
6. Once completely cool, mix together the glaze and drizzle over the top.

Linking to: Hearth and Soul, Made From Scratch Tuesday, Tuesdays at the Table, Tasty Tuesday, Trick or Treat Tuesday, What's Cooking Wednesday, Whatever Goes Wednesday, Sweet Treats Thursday, Sweet Temptations, Mix It Up Monday