Lemon Poppy Seed Muffins
Lightly sweet with a burst of lemon flavor, these moist and tender Lemon Poppy Seed Muffins are great for breakfast or brunch.
Servings: 24 muffins
Equipment
Ingredients
- 1 box lemon cake mix 15.25 oz.
- 1 box lemon instant pudding 3.4 oz.
- 4 large eggs
- ¼ cup vegetable oil
- 2 tablespoons poppy seeds
- 1 cup boiling water
Instructions
- Preheat oven to 350°F and line 2 muffin pans with cupcake liners.
- In a large bowl, combine all of the ingredients, except the water, and mix well. Slowly add the boiling water to your mixture and mix as you add it. Pour the batter into the muffin pan, filling your liners about 2/3 of the way full.
- Bake for 15-17 minutes, or until tops of the muffins are light golden brown.
Notes
- You can easily add a glaze to these Lemon Poppy Seed Muffins by combining 1 cup of powdered sugar with 2-3 tbsp. of fresh lemon juice, mixing well until combined. If the glaze seems a little thick, add a bit more lemon juice until it reaches the desired consistency. Drizzle the glaze over the baked muffins.
Nutrition
Serving: 1muffin | Calories: 130kcal | Carbohydrates: 22g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 189mg | Potassium: 27mg | Fiber: 0.4g | Sugar: 9g | Vitamin A: 45IU | Vitamin C: 0.01mg | Calcium: 61mg | Iron: 1mg
