Happy Thursday, friends!
‘Tis the perfect season for my MINI LEMON MUFFINS WITH OLIVE OIL. It’s citrus season (yippee!), it’s almost the beginning of spring (where everything is light and fresh), and these little bites are just the perfect way to celebrate it all.
Of course, I make mine gluten-free, but you can feel free to make yours any way you like.
I love adding olive oil in this recipe instead of vegetable oil for the richness of the flavor that complements the lemon. These are light (no dairy!) and super airy without being overly sweet. We like to top ours with lemon curd, but of course, top yours with jam, powdered sugar or enjoy alone.
Happy baking! xx
Print
Mini Lemon Muffins with Olive Oil
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 dozen 1x
Description
‘Tis the perfect season for my MINI LEMON MUFFINS WITH OLIVE OIL. It’s citrus season (yippee!), it’s almost the beginning of spring (where everything is light and fresh), and these little bites are just the perfect way to celebrate it all. Of course, I make mine gluten-free, but you can feel free to make yours any way you like. I love adding olive oil in this recipe instead of vegetable oil for the richness of the flavor that complements the lemon. These are light (no dairy!) and super airy without being overly sweet. We like to top ours with lemon curd, but of course, top yours with jam, powdered sugar or enjoy alone.
Ingredients
- 1 cup of pancake mix (we use Gluten-Free Bisquick)
- 1 egg
- ¼ cup sugar
- the zest of one lemon plus the juice (about ¼ cup, might take two lemons)
- ¼ cup Extra Virgin Olive Oil (EVOO)
- about 1½ tablespoons poppy seeds
- lemon curd to garnish, optional
Instructions
- Preheat your oven to 350 degrees.
- Lightly grease a 24-count mini muffin tin. Set aside.
- In a mixing bowl, beat together your pancake mix, egg, sugar, zest, juice and EVOO with an electric mixer. Once combined, stir in your poppy seeds.
- Spoon your muffin mixture into your prepared muffin tins and pop in the oven to bake about 11 minutes.
- Remove, cool and garnish with a dollop of lemon curd, optional.
Jaime says
Hi! Random question but I was looking at your recipe for Baked Pumpkin Donut Holes
and wanted to make them this time of year, Do you have any recommendations something else I can use to replace the pumpkin?
Mix and Match Mama says
What about apple sauce?? That would be delish!
Lois says
How should I adjust this recipe & baking time using a regular muffin pan since I don’t own a mini pan?
Mix and Match Mama says
I’ve only made these “mini” but I would imagine (based on other muffins I make both ways) that you would yield about 10 regular muffins baked around 15 minutes.