Follow these simple steps to bake a batch of irresistible Lemon Poppy Seed Muffin Bites. Precision and a gentle hand when mixing are key to achieving a perfect texture.

Making the Muffin Batter:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Grease a 24-cup mini muffin tin generously with butter or cooking spray, or line with mini muffin paper liners. This recipe should yield approximately 24-30 mini muffin bites.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds. Whisking helps to aerate the flour and distribute the leavening agents evenly, ensuring a consistent rise.
3. Combine Wet Ingredients: In a separate medium-sized bowl, whisk together the lightly beaten egg, buttermilk, vegetable oil (or melted butter), vanilla extract, fresh lemon zest, and fresh lemon juice. Ensure the lemon zest is finely grated to release its oils effectively.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula, gently fold the ingredients together until just combined. It’s crucial not to overmix the batter; a few lumps are perfectly fine. Overmixing develops gluten, which can result in tough, dense muffins instead of light and fluffy ones.
5. Fill Muffin Cups: Carefully spoon or pipe the batter into the prepared mini muffin cups, filling each one about two-thirds to three-quarters full. This will give the muffin bites room to rise without overflowing. An ice cream scoop (small size) or a piping bag can make this process neater and more uniform.
6. Bake: Place the mini muffin tin in the preheated oven. Bake for 10-14 minutes, or until the muffin bites are golden brown on top and a wooden skewer or toothpick inserted into the center of a muffin comes out clean. Mini muffins bake quickly, so start checking for doneness around the 10-minute mark.
7. Cool Muffins: Once baked, remove the muffin tin from the oven and let the muffin bites cool in the tin for about 5 minutes. This allows them to set slightly and makes them easier to remove. Then, carefully transfer the muffin bites to a wire rack to cool completely before glazing. If you try to glaze them while they are too warm, the glaze will melt and run off.

Making the Lemon Glaze:

1. Prepare the Glaze: While the muffin bites are cooling, prepare the lemon glaze. In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of freshly squeezed lemon juice.
2. Adjust Consistency: If the glaze is too thick, add a little more lemon juice, ½ teaspoon at a time, until it reaches your desired drizzling consistency. If it’s too thin, add a bit more sifted powdered sugar. For an extra pop of lemon, stir in the optional ½ teaspoon of lemon zest.
3. Glaze the Muffin Bites: Once the muffin bites are completely cool, you can glaze them. You can either drizzle the glaze over the tops using a spoon or a piping bag, or you can dip the tops of the muffin bites directly into the glaze for a thicker coating.
4. Let Glaze Set: Allow the glaze to set for about 15-20 minutes before serving or storing the muffin bites. This will prevent them from sticking together.

Enjoy your delicious homemade Lemon Poppy Seed Muffin Bites!