This Lemon Poppyseed Muffin Recipe is bursting with tart lemon flavor. These muffins are sweet, but not too sweet and are extremely easy to make thanks to cake mix!
What do lemon and poppyseed muffins taste like?
These muffins are bright, tart, ultra lemony, and sweet, but not too sweet. The poppy seeds add a pop of texture and a subtle nutty flavor.
Are poppyseed muffins good for you?
While poppyseeds are a good source of protein, fiber, vitamins, and minerals, these muffins are certainly not “health food”. 1 muffin contains 173 calories, 7 grams of fat, 26 grams of carbs, 1 gram of fiber, and 2 grams of protein.
Ingredients and substitutions
- Lemon Cake Mix – the base for our muffins which gives them the structure to bake and rise properly. If you’d like a more subtle lemon flavor, try yellow cake mix instead. Either way, you’ll need 1 (15.25 oz) box.
- Lemon Pudding Mix – provides additional lemon flavor and sweetness. Again, if you’d like less of a lemon flavor, try vanilla pudding mix instead. Whatever flavor you use, be sure to use instant pudding that has not be prepared into pudding; you just need the dry mix.
- Poppy Seeds – provide a pop of texture and a subtle nutty flavor. If you’re not a fan of poppy seeds, simply omit, and make these into “plain” lemon muffins!
- Lemon Zest – adds a strong, concentrated lemon flavor without affecting the texture of the muffins. Halve or omit for a less intense lemon flavor.
- Salt – enhances each of the flavors in the muffin while also balancing out the sweetness from the cake and pudding mixes.
- Lemon Juice – provides additional lemon flavor while also thinning out the cake mix to create a perfect muffin batter! Replace 1/2 with water if you like a less pronounced lemon flavor.
- Butter – unsalted butter is called for in the original recipe. Salted butter may be used as a substitute, just omit the additional salt. Oil may also be used, which may create a richer texture, but you’ll lose out on the buttery flavor.
- Eggs – provide structure, leavening, and richness to any baked good, including these muffins. I have no tried an egg substitute in this recipe.
- Make it less lemony. See ingredients and substitutions for how to make these muffins less tart.
- Make “plain” lemon muffins. Omit the poppy seeds.
- Make a glaze. Drizzle with a powdered sugar vanilla or lemon glaze for extra sweetness and moisture.
- Add a crumble. Before baking, whip up your favorite crumb topping and sprinkle evenly over the muffins.
- Add a crunch. Before baking, sprinkle each muffin with turbinado sugar.
- Make a loaf. Pour into a greased loaf pan and bake until an inserted toothpick comes out clean.
How to store
Leftover muffins will last in an airtight container at room temperature for up to 5 days or in the freezer for 3-4 months.
To enjoy again, thaw, if frozen, then serve at room temperature or microwave to warm, if desired.
Lemon Poppyseed Muffins
Equipment for this recipe
- 1 (15.25 oz) box lemon cake mix *
- 1 (3.4 oz) box instant lemon pudding mix
- 2 tablespoons poppy seeds
- 2 lemons zested
- 1/2 teaspoon salt
- 1 cup lemon juice
- 1/2 cup unsalted butter
- 3 large eggs room temperature
- Grease 2 (12 slot) non-stick muffin tins with cooking spray (you’ll make 18 muffins). Set aside.
- In a large bowl, whisk together cake mix, pudding mix, poppy seeds, lemon zest, and salt until combined. Set aside.
- Place lemon juice and butter into a microwave safe bowl and heat in 30-60 second intervals until the butter has melted, then pour into the cake mix mixture.
- Add in the eggs, then whisk until the muffin batter has *just* combined.
- Let the batter sit for 10 minutes, while you preheat the oven to 350 degrees F.
- Fill 18 slots evenly with muffin batter then bake in the preheated oven for 20-30 minutes or until the muffins are cooked through.
- Remove from the oven, cool slightly, then serve warm and enjoy!
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*Note: Nutrition information is estimated and varies based on products used.