Bright, tangy, and speckled with poppy seeds, these muffins are bakery fancy.
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.
- Simple ingredients and three easy steps are all it takes for lemon poppy seed muffins.
- This is a great easy recipe for the littlest bakers to help out with.
- Make ‘em 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. Add a dash of lemon extract in Step 2 for a citrusy boost.
Pudding: Pudding makes these muffins extra moist and tender. Use vanilla or lemon if desired. Switch out the pudding for Greek yogurt for fewer calories (and even more tangy flavor).
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 for a pop of protein!
- Top muffins with the lemon glaze and a few crunchy sliced almonds.
- Add fresh blueberries or chopped strawberries.
How to Make Lemon Poppyseed Muffins
- Preheat oven and prepare muffin tins.
- Blend muffin ingredients in a bowl until well combined.
- Divide batter into prepared muffin tins and bake (full recipe below).
- Whisk lemon juice and powdered sugar in a small bowl.
- Drizzle over cooled muffins.
For Mini Muffins:
- Divide batter evenly in prepared mini muffin tins.
- Bake 11-13 minutes.
Keeping Muffins Fresh
Store 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 box lemon cake mix 13.25 ounce box
- 1 box vanilla pudding mix 3.4 ounce (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 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 just enough 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!
How much lower do you turn oven
325 F