These Lemon Poppyseed Muffins are bright, tangy, and speckled with poppy seeds. This shortcut recipe uses a lemon cake mix, vanilla pudding, and a scoop of poppy seeds to bake up light, lemony, and fluffy muffins topped with citrusy glaze!
Lemon Poppyseed Muffins Are the Perfect Treat Because…
- Moist and tender lemon poppyseed muffins are a sweet way to start (or end!) the day.
- Made with simple ingredients and takes just three easy steps.
- This is an easy recipe for the littlest bakers to help out with.
- Make them mini, regular, or jumbo-sized for breakfast, brunch, or a lovely hostess gift.
Ingredients and Variations
- Cake Mix: Any store-brand cake mix works in this recipe. For a citrusy boost, add a dash of lemon extract in Step 2.
- Pudding: Pudding makes these muffins extra moist and tender. Use vanilla or lemon if desired.
- Glaze: Lemon zest punches up the flavor on the icing and adds Insta-worthy visual appeal.
Variations
- Swap out the poppy seeds for chia seeds.
- Top the muffins with a few crunchy sliced almonds.
- Stir fresh blueberries or chopped strawberries into the batter.
How to Make Lemon Poppyseed Muffins
- Blend the muffin ingredients in a bowl until well combined.
- Divide the batter into the prepared muffin tins and bake (full recipe below).
- Prepare the lemon glaze in a small bowl.
- Drizzle over the cooled muffins.
For Mini Muffins:
- Divide batter evenly in prepared mini muffin tins.
- Bake 11–13 minutes, or until a toothpick inserted into the center comes out clean.
Keeping Muffins Fresh
Store the lemon poppyseed muffins in a covered container at room temperature for up to 3 days. Freeze in zippered bags for up to 2 weeks.
Easy Muffin Recipes
Did you try this Lemon Poppyseed Muffin recipe? Leave a comment and rating below!
Lemon Poppyseed Muffins
Ingredients
- 1 (13.25 ounce) box lemon cake mix
- 1 (3.4 ounce) box vanilla pudding mix or lemon flavor
- 1 cup hot water
- ½ cup vegetable oil
- 3 eggs
- 1 tablespoon poppy seeds
- 1 large lemon zested and juiced, divided
- 1 cup powdered sugar for glaze (optional)
Instructions
- Preheat the oven to 350℉. Grease 18 muffin wells or line with paper liners.
- In a large mixing bowl combine lemon cake mix, vanilla pudding mix, hot water, oil, eggs, poppy seeds, and zest from 1 lemon. Blend on high speed for 2 minutes or until well combined.
- Divide batter into prepared muffin tins, filling wells ⅔ full. Bake 17-22 minutes or until a toothpick comes out clean.
- For the glaze (if using), whisk 1 tablespoon of the lemon juice with powdered sugar in a small bowl. Slowly add enough additional lemon juice to thin the glaze to a thick, but pourable consistency. Drizzle over muffin tops.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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In the recipe Lemon Poppy Seed Muffins it says to lower the oven temp after baking for 15 minutes. Lower temperature to what? Thanks. Waiting for the answer so I can get baking these muffins.
Katheryn Kusick
Lower the oven to 325. Thank you Katheryn!
Where do you see that in the above recipe?? I’ve read it 3 times! Thanks 🙂
This recipe has been updated for improved results and is no longer necessary. I hope this helps!
How much lower do you turn oven
325 F