Lemon-Poppy Seed Muffins

What do you make when you have to whip up something fast? This weekend I realized 2 hours before going out that I should probably make something in order to take to this party I was going to later in the evening. My first thought went to cake mix, and it turned out I had a lemon and chocolate cake mix lying around. So I thought – why not turn my lemon cake mix into lemon-poppy seed muffins? It turned out to be an incredibly easy procedure, and I just added a few things on the fly. Quick, moist, and you can even deck these up further – drizzle the muffins with a lemon glaze or top with lemon cream cheese frosting!

Ingredients (Makes around 20 cupcakes)

  • 1 package (18.25 ounces) yellow cake mix (I used Duncan Hines)
  • 1 1/4 cups water
  • 1/4 cup lemon juice
  • 1/3 cup vegetable oil
  • 3 eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons poppy seeds
  • 1 tablespoon lemon extract


1. Preheat oven to 350°F. Line muffin cups with paper baking cups.

2. Mix all ingredients in large bowl with a whisk until all the ingredients are mixed. Batter will be slightly lumpy. Spoon batter into prepared muffin cups, filling each cup 2/3 full.

Pour the muffin batter in for baking, about 2/3 way into the pan

3. Bake 18 to 23 minutes or until a toothpick or a fork inserted into the muffin comes out clean. Cool completely on wire rack. Drizzle with a lemon glaze while the muffins are still warm, or if using frosting, wait until they get cold.

Lemon Muffins with Poppy Seeds, warm from the oven!

Allergic to gluten? Try these gluten-free lemon-poppy seed muffins!


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