Description
Mini Lemon Poppy Seed Donuts are a delightful bite-sized treat bursting with fresh citrus flavor and a subtle crunch from poppy seeds. These baked donuts are light, fluffy, and perfectly glazed with a sweet lemon icing, making them a fantastic choice for breakfast, brunch, or a snack. Their bright lemony aroma and golden appearance make them both visually appealing and irresistible. Whether you’re making them for a special occasion or simply indulging in a homemade treat, these donuts are sure to impress.
Ingredients
Scale
For the Donuts:
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- ⅓ cup granulated sugar
- 1 large egg
- ½ cup buttermilk (or substitute with milk + ½ teaspoon lemon juice)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (about 1 lemon)
- 2 tablespoons fresh lemon juice
For the Lemon Glaze:
- ¾ cup powdered sugar
- 2 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract
- 1 teaspoon milk (if needed for consistency)
Ingredient Highlights
- Lemon Zest & Juice: The key to a bright, tangy flavor—zest adds depth, while juice provides acidity and freshness.
- Poppy Seeds: These tiny seeds add a mild nutty crunch that complements the citrus.
- Buttermilk: Helps keep the donuts tender and moist while adding a slight tangy richness.
- Melted Butter: Adds a subtle richness and helps with the donut’s soft texture.
Instructions
Prepare the Donut Batter:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a mini donut pan with non-stick spray or butter.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
- Combine the Wet Ingredients: In a large mixing bowl, whisk the sugar and egg until smooth. Add the buttermilk, melted butter, vanilla extract, lemon zest, and lemon juice, stirring until fully combined.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a light and fluffy texture.
Bake the Donuts:
- Fill the Donut Pan: Transfer the batter to a piping bag or use a spoon to fill each mini donut cavity about ¾ full.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.
- Cool: Let the donuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Lemon Glaze:
- Mix the Glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and vanilla extract. If the glaze is too thick, add a teaspoon of milk to thin it out.
- Glaze the Donuts: Dip each cooled donut into the glaze, letting the excess drip off. Place them back on the wire rack to allow the glaze to set.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
Nutrition
- Calories: 90-100 kcal
- Fat: 3.5g
- Carbohydrates: 14g
- Protein: 2g