These lemon poppyseed muffins taste like they came from a fancy bakery!

Make fluffy and flavorful muffins using a cake mix, pudding mix, a dash of poppy seeds, and a few pantry items.

Lemon poppyseed muffins, with a citrus glaze, work double time as a breakfast muffin and a sweet dessert treat!

A Lemon poppyseed muffins with drizzle on a plate

Lemon Delight!

  • These fuss-free lemony jewels only need one bowl for the batter and one bowl for the frosting!
  • Lemon poppyseed muffins are a refreshing treat on a holiday brunch buffet, dessert tray, or as a portable picnic treat!
  • Bake them as minis or jumbo-sized muffins.
Ingredients to make Lemon Poppyseed Muffins labeled: vegetable oil, eggs, vanilla pudding mix, poppyseeds, lemon cake mix, lemon, and hot water

Simple Ingredients

Cake Mix – No need to buy the pricey brands for this recipe, any kind will work! Punch up the lemony flavor with a dash of lemon extract added in Step 1.

Pudding Mix – Vanilla pudding adds a creamy flavor to lemon poppyseed muffins, but you could use a lemon pudding mix too.

Glaze – Save a little lemon zest to sprinkle on top of the iced muffins for a burst of lemony flavor.

How to Make Lemon Poppyseed Muffins

Fast and fuss-free lemon poppy seed muffins bake up moist and tender and are drizzled with a lovely lemon glaze.

  1. Preheat oven and prepare muffin tins.
  2. Blend muffin ingredients in a bowl on medium speed until smooth.
  3. Divide batter into muffin tins and bake until a toothpick comes out clean. Cool.
  4. Whisk 1 tablespoon of lemon juice with powdered sugar in a small bowl. Gradually add more lemon juice until the glaze has a pourable consistency. Drizzle over cooled muffins.

Best Baking Tips!

Use room temperature eggs and don’t overmix the batter for the lightest muffins with the tallest rise.

Be sure the muffin batter is distributed evenly so the muffins bake at the same rate.

Avoid too many add-ins otherwise, they’ll become dense and flat as they bake.

Bake a batch of lemon poppyseed muffins and freeze them. Drizzle with icing once they’re thawed and enjoy!

Lemon poppyseed muffins prepared on a plate

Simple Storage Solutions

Keep leftover lemon poppyseed muffins in a covered container at room temperature for up to 3 days. Freeze in zippered bags for up to 2 weeks.

More Muffins!

Did you try this Lemon Poppyseed Muffins recipe? Be sure to leave a comment and rating below!

Glazed Lemon Poppy Seed Muffins On A White Plate
5 from 2 votes↑ Click stars to rate now!
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Lemon Poppyseed Muffins

Make these fuss free, lemon poppyseed muffins for the best breakfast or dessert treat!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 Muffins
Author Kathleen


  • 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)


  • 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.
5 from 2 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 294kcal

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast
Cuisine American

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Two lemon poppyseed muffins stacked on a plate

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Top image - lemon poppyseed muffins with drizzle. Bottom image - ingredients to make lemon poppyseed muffin batter in muffin tins with a title


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About the author

Kathleen is a recipe developer, passionate home cook and the author of the blog Gonna Want Seconds. She has been married to her best friend for 32 years and has two great kids, two Bernese Mountain Dogs, a Quarter Horse and a little green parrot. She is obsessed with cookbooks, cowboy boots, red wine and vintage costume jewelry. Kathleen’s recipes are all tried and true, tested and tweaked and, most importantly, family and friend approved!
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  1. 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