Simple, yet special, recipes for the home chef.

Lemon-Poppyseed Cornbread Mini Muffins

Lemon-Poppyseed Cornbread Mini Muffins - A versatile mini muffin that can be served with a savory meal or enjoyed on its own! | foxeslovelemons.com

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen! Join us May 5th through 11th while we celebrate the deliciousness of brunch and prepare for Mother’s Day and summer brunching season. We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week. Our amazing sponsors have donated some great prizes for a gigantic giveaway. Please visit them all for more information.

Lemon-Poppyseed Cornbread Mini Muffins - A versatile mini muffin that can be served with a savory meal or enjoyed on its own! | foxeslovelemons.com

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 . . .

Lemon-Poppyseed Cornbread Mini Muffins - A versatile mini muffin that can be served with a savory meal or enjoyed on its own! | foxeslovelemons.com

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 Dixie Crystals sugar, and Bob’s Red Mill 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 hearty beef stew, as the subtle lemon flavor is a nice counterpoint to the richness of the meal. They can also be eaten as is, or simply spread with a little bit of Bonne Mamam apricot preserves.

Well, that about does it for me for #BrunchWeek 2014. I’ve had a great time bringing you my best ideas for brunch. I hope the mothers in your life can enjoy some of these tasty treats on Sunday!

Lemon-Poppyseed Cornbread Mini Muffins - A versatile mini muffin that can be served with a savory meal or enjoyed on its own! | foxeslovelemons.com

Have you entered the gigantic #BrunchWeek giveaway yet? There are a TON of great prizes, including brunch ingredients, kitchen equipment and gift baskets. Click here to find out more and enter to win!

Lemon-Poppyseed Cornbread Mini Muffins

Yield: About 20 mini muffins

Prep Time: 10 minutes

Cook Time: 8 minutes

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)

Directions:

  1. Preheat oven to 400 degrees F. Spray mini muffin pan with cooking spray.
  2. 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).
  3. 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.

This recipe originally appeared here on the Naturebox blog.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

Be sure to check out today’s other lovely #BrunchWeek recipes:

Brunch Beverages:



Brunch Eggs:



Brunch Main Dishes:



Brunch Sides:



Brunch Breads and Grains:



Brunch Desserts:

 

Disclosure: California Walnuts, Bob’s Red Mill, OXO, Dixie Crystals, Whole Foods Market Doctor Phillips, Grimmway Farms, Woot Froot, Vidalia Onion, Baloian Farms, Stemilt and Bonne Maman are providing prize for this week’s giveaway free of charge. I was provided with whole wheat pastry flour from Bob’s Red Mill, apricot preserves from Bonne Mamam, and sugar from Dixie Crystals to use for #BrunchWeek. I was not compensated for writing this post, and all opinions are my own.

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19 Responses to “Lemon-Poppyseed Cornbread Mini Muffins”

  1. Hannah Rounds — May 8, 2014 at 10:40 am

    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!

    Reply

  2. Jane's Adventures in Dinner — May 8, 2014 at 11:13 am

    Adorable! I can just see small one eating at least a dozen of these.

    Reply

  3. Gwen — May 8, 2014 at 1:50 pm

    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!

    Reply

  4. Lori | Foxes Love Lemons — May 8, 2014 at 1:53 pm

    Aww, thanks Hannah. To be honest, Brunch Life sounds like the RIGHT life to me.

    Reply

  5. Lori | Foxes Love Lemons — May 8, 2014 at 1:53 pm

    I say…. go for it 🙂

    Reply

  6. Liz — May 8, 2014 at 2:50 pm

    Oh, I love this combo of corn bread and poppyseed muffins! They look terrific!!!

    Reply

    • Lori | Foxes Love Lemons replied: — May 9th, 2014 @ 10:35 am

      Thanks Liz! Whenever I get a baking complement from you, I’m all like “nailed it!”

      Reply

  7. Erin@theLawStudentsWife — May 8, 2014 at 2:52 pm

    I ADORE Bob’s WW pastry flour. I bet it is amazing in these muffins!

    Reply

  8. Gourmet Getaways — May 9, 2014 at 3:57 am

    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

    Reply

  9. Courtney @ Neighborfood — May 9, 2014 at 10:09 am

    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.

    Reply

    • Lori | Foxes Love Lemons replied: — May 9th, 2014 @ 10:36 am

      Is there just any way to talk about legitimate muffin tops now without thinking of the alternate definition of them?

      Reply

  10. Sophia Del Gigante — May 9, 2014 at 10:41 am

    Mmmmmmmm these look amazing! Must try the recipe! Great job, totally impressed by your baking skills!

    Reply

  11. Shaina Wizov — May 9, 2014 at 6:06 pm

    I have cornmeal and need something to do with it. Looks like these muffins are it!

    Reply

  12. Lori | Foxes Love Lemons — May 12, 2014 at 4:18 pm

    Thank you, Sophia!

    Reply

  13. Susan — January 24, 2016 at 11:03 pm

    Delicious cake i ever made. Thanks for this rec Lori

    Reply

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