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Mini Muffins are so cute

Surprising fact about me:

I love chocolate.

Oh wait, that’s not surprising at all, is it? Here’s something that is surprising: Every once in a while, I crave something other than chocolate. Yesterday afternoon, for example, I was craving… lemon poppy seed?

Okay, who are you, and what have you done with Katie?

The problem is, there are no poppy seed recipes in my archives.

lemon muffins

This was a job for my good friends over at the Candle Cafe. I’ve owned their cookbook for years, and you know how many recipes I’ve made from it? Zero.

I used to be so bad about buying cookbooks. I’d flip through the recipes, bookmark pages, and then never make any. Therefore, I’ve forced myself to completely stop buying cookbooks in the first place. Before I purchase new ones, I ought to show some love to those I already own!

So yesterday, I dug out the Candle Cafe Cookbook and assembled ingredients for their lemon poppy seed muffins. However, if you’ve been reading my blog for a while, you know that I am incapable of following a recipe. True to form, I abandoned CC’s recipe halfway through and did my own thing.

lemon muffins

Where’s the 12th mini muffin? In mah belly!

Lil Lemon Poppies
(Adapted from the Candle Cafe Cookbook)

  • very scant 1 tbsp poppy seeds
  • 1 tsp grated lemon zest
  • 2 tbsp lemon juice
  • 1/4 c milk of choice
  • 1 c spelt flour (or white, ww pastry, or even try gluten-free mix!)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp maple syrup
  • 1/4 c butter-type spread (full-fat), applesauce, oil, or a combo (if using oil or applesauce, add 1/16 tsp salt)
  • 2 tbsp sugar (I used less than 2tbsp because I used stevia)
  • 1/2 tsp powdered ginger (You can omit this.)

Preheat oven to 355 degrees. Mix dry ingredients. In a separate bowl, mix liquid ingredients (and poppy seeds), then combine and stir until just mixed. Don’t overmix. Pour into mini liners or spray a mini muffin tin with oil, and bake for 10-12 minutes, or until a toothpick comes out clean. Makes 12 cute lil mini muffins.

If desired, you can top them with my Easiest-Ever Icing.

But they really don’t even need a glaze; these babies are perfect on their own.


The bake sale is over!

For the incredible results: Bake-Sale Results.

I know a lot of you want to know more details about the sale, and those of you who bid are chomping (literally!) at the bit to know exactly when you’ll get your delicious yummies. Please be patient with me; I have a terrifying amount of emails in my inbox at the moment, and there’s no way I can get to them all today. Please remember that I have other obligations; running the bake sale is not my job.

I’ll publish a big “bake sale wrap up” post tomorrow, listing the amount we raised and giving instructions on what to do next. (I’ll also be sending emails to the winners in the next few days; as I said, please be patient!)

Question of the Day:

Do you bookmark recipes from cookbooks or blogs, then never make any?

Or are you the kind of person who sees a recipe (either in a cookbook or a blog) and immediately goes out and makes it that night? And can you follow a recipe to a tee, or do you improvise as you go along?

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Published on April 7, 2011

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. mada phiri says

    When i made these i had neither poppy seeds or applesauce (since i prefer it without oil), so i skipped out on the poppy and used 1 banana instead. The banana overpowered the lemon, but they still tasted fantastic! super yummy and soft. next time i will make sure to have poppy seeds and applesauce though. thanks for the wonderful recipe

  2. Ria says

    Hey Katie! These look amaaaazing 🙂 Do you think I can substitute the maple syrup with agave or something else? Because I don’t have syrup and I’m dying to try these!

  3. Christina says

    i tried these today and they were absolutely fabulous. I used all olive oil, omitted the ginger but added a little cinnamin and vanilla extract. Also used the juice of a whole small lemon which was a little more than the two tablespoons. Thank you for a great recipe……

  4. De says

    My work just announced this morning that we are having a breakfast potluck tomorrow. :O. So I’ve been searching for good easy recipes that I can do on such short notice, and I remembered these muffins. I think I’m going to make them. I had to search for them, because they weren’t in the breakfast section of your archives though.

    • Unofficial CCK Helper says

      If you only got 5 mini muffins out of a recipe with 1 full cup of flour, you did something wrong. Google any recipe for mini muffins, and not a single one will tell you that 1 cup of flour will only yield 5 mini muffins.

  5. Nicole says

    They didn’t quite pour, more like spoon drop biscuit dough consistency. I used butter flavored coconut oil. Could that be the problem?

  6. Nicole says

    They need a little more zest, but the texture and consistency is perfect. Thank you so so much. Very good recipe.

  7. Margaret says

    I made these, and the texture and taste of the one bite I had was wonderful. However, after baking the muffins, I read how easily poppy seeds can go rancid. Not having used them much in recipes before, I wasn’t looking for this; but when I finally smelled the bag to check, there was that strong telltale sign of rancidity. I remember buying them on sale from a grocery store that had apparently been on the shelf too long (one source said over two weeks is too long), even though the expiration date was over a year off. I so regretted the loss, but felt I had to throw the muffins away. So, a word of warning, bakers beware!

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