Remember on Wednesday how I promised a yummy brunch item to finish off your Mother’s Day meal? Well, here it is. I bring you Poppyseed Lemonade Mini Muffins….my official new favorite! I’m sure you don’t believe me since I just brought you roasted banana muffins only two weeks ago and claimed they were totally heavenly.
Muffins are my breakfast of champions and lemon poppyseed have always been one of my top choices. But these little guys have a secret ingredient that puts them over the top, lemonade concentrate. It adds more zip than an ordinary lemon poppyseed muffin and creates a super moist end result. Plus, who doesn’t love a sugary glaze?
Poppyseed Lemonade Muffins
recipe from Taste of Home Cupcakes, Muffins and More!
2 cups all-purpose flour
9 tablespoons sugar, divided
4 teaspoons poppy seeds
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup thawed lemonade concentrate, divided
1/2 cup milk
1/3 cup butter, melted
1. In a large bowl, combine the flour, 5 tablespoons sugar, poppy seeds, baking powder and salt. In another bowl, combine 1/2 cup lemonade concentrate, milk, butter and egg until blended. Stir into dry ingredients just until combined.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-20 minutes for full size muffins or 8-12 minutes for mini muffins or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
3. In a small bowl, combine the remaining sugar and lemonade concentrate. Pierce muffin tops several items with a fork; drizzle with lemonade mixture.