Lemon Poppyseed Muffins
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!
Servings: 18 muffins
Calories: 173kcal
Ingredients
- 1 (15.25 oz) box lemon cake mix *
- 1 (3.4 oz) box instant lemon pudding mix
- 2 tablespoons poppy seeds
- 2 lemons zested
- ½ teaspoon salt
- 1 cup lemon juice
- ½ cup unsalted butter
- 3 large eggs room temperature
Instructions
- 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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Notes
*This recipe is based off of a cake mix that originally calls for 1 cup water, 3 large eggs, and 1/2 cup vegetable oil.
**As written, these muffins have a VERY strong lemon flavor (for all my lemon lovers!) see ingredient substitutions on how to make them less intense, if desired.
Nutrition
Serving: 1muffin | Calories: 173kcal | Carbohydrates: 26g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 280mg | Potassium: 47mg | Fiber: 1g | Sugar: 11g | Vitamin A: 204IU | Vitamin C: 6mg | Calcium: 73mg | Iron: 1mg
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