Lemon-Poppyseed Cornbread Mini Muffins
As much as I love (LOVE!) giant lemon-poppyseed muffins from coffee shops, let’s face it – they’re not the healthiest. Also, I’ve never had good luck making them at home.
I’ve tried at least a dozen recipes (from trusted cookbooks, online sources, and even my culinary school baking manual), and have had the same problem each time – the tops cave in. I have no idea if there’s a problem with my oven, muffin pan, or something else.
While these concave muffins still taste great, everybody should be entitled to a firm muffin top. On your muffin. Not your pants. I digress . . .
I decided to take matters into my own hands and come up with my own recipe. First, I decided to make MINI muffins, so there’d be a much better chance they would get firmly cooked through without caving.
Also, I used a combination of whole wheat pastry flour and cornmeal, thinking that the cornmeal would add a bit of sturdiness.
They totally worked! Not only were these cornbread mini muffins not concave, but in fact they were downright perky. They also have a super versatile flavor, thanks to them being a hybrid between traditional cornbread muffins and lemon-poppyseed muffins.
They can pair with a crockpot soup or hearty beef stew, as the subtle lemon flavor is a nice counterpoint to the richness of the meal.
Just like my blueberry buttermilk muffin recipe, they can also be eaten as is, or simply spread with a little bit of butter. And they’re perfect as part of a brunch buffet, smoked salmon platter or breakfast charcuterie board!
Psst – if you love lemon as much as I do, try my lemon pancakes!
![Lemon-Poppyseed Cornbread Mini Muffins - A versatile mini muffin that can be served with a savory meal or enjoyed on its own! | foxeslovelemons.com](jpg/lemon-poppyseed-cornbread-mini-muffins2-320x320.jpg)
Lemon-Poppyseed Cornbread Mini Muffins
Ingredients
- Nonstick cooking spray
- 1/2 cup cornmeal
- 1/2 cup whole wheat pastry flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking powder
- Zest of 1 small lemon (about 2 teaspoons)
- Pinch of sea salt
- 1 egg, lightly beaten
- 2 tablespoons extra virgin olive oil
- 1/2 cup milk
- 1-1/2 teaspoons poppyseeds
- Juice of 1 small lemon (about 1-1/2 tablespoons)
Instructions
- Preheat oven to 400 degrees F. Spray mini muffin pan with cooking spray.
- In large bowl, whisk together cornmeal, flour, sugar, baking powder, lemon zest and salt. Add egg, oil, milk, poppyseeds and lemon juice; stir until just combined. Spoon batter into 20 prepared mini muffin cups (fill cups about 3/4 of the way full).
- Bake 8 to 9 minutes or until toothpick inserted in center of muffin comes out clean. Cool muffins in pan on wire rack 5 minutes. Remove muffins from pan and transfer to wire rack to cool completely.
These lemon-poppyseed cornbread muffins look delicious, I just want to devour it off the screen! Thanks for sharing, Lori!
Hi, Lori! I am obsessed with desserts like lemon-poppyseed cornbread muffins! I’ll definitely try your recipe! Thanks for sharing!
Thanks so much, Jill! Have a great week!
These look delicious! I will try this recipe at home and Hope my kids will like it! Thanks for sharing!
Thanks so much for stopping by, Lea!
Thanks Lori, It’s really delicious cake. I love it
Thanks Lea, so glad you enjoyed it!
Thanks Lea, so glad you enjoyed it!
Delicious cake i ever made. Thanks for this rec Lori
Thank you, Sophia!
I have cornmeal and need something to do with it. Looks like these muffins are it!
Hope you enjoy them, Shaina!
Mmmmmmmm these look amazing! Must try the recipe! Great job, totally impressed by your baking skills!
I love when cornmeal is added to baked goods. I think it adds such a nice flavor and texture. And the firm muffin top comment made me laugh out loud.
Is there just any way to talk about legitimate muffin tops now without thinking of the alternate definition of them?
Another good kiddie snack that’s easy to prepare. I think it’ll blend well with one of the smoothies in my recipe book. Thanks for sharing!
Julie
Gourmet Getaways
Thanks for stopping by, Julie!
I ADORE Bob’s WW pastry flour. I bet it is amazing in these muffins!
I love it too, Erin. And I still have most of the bag left. Woohoo 😉
Oh, I love this combo of corn bread and poppyseed muffins! They look terrific!!!
Thanks Liz! Whenever I get a baking complement from you, I’m all like “nailed it!”
I say…. go for it 🙂
Aww, thanks Hannah. To be honest, Brunch Life sounds like the RIGHT life to me.
Who wouldn’t love these cute little muffins! I’m thinking with a dab of honey butter on a warm muffin + a cup of coffee and I’d be in brunch heaven!
Thanks, Gwen! I’m in favor for all of those things!
Adorable! I can just see small one eating at least a dozen of these.
I will be making these the second I buy some cornmeal! Yummy!!!
Also, I love brunch week on your blog, any thoughts on making it brunch life? Seriously, every recipe is the best!