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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

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STAMFAM

Pudding makes these muffins moist and delicious, with just the right amount of lemon.

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 5.6 g
  • 9%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 138 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
  2. Beat cake mix, eggs, hot water, vegetable oil, pudding mix, and poppy seeds together in a large bowl with an electric mixer on low until blended, about 4 minutes; pour into lined muffin cups to about 1/3 full.
  3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
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Reviews

Faith N
1
7/5/2014

Delicious recipe - we all loved these. They do remind me a little bit of cupcakes but regardless, yummy! Might splurge a little next time we prepare them and put some lemon icing on top :)

Mi ~ (a PRO at) Being Mi
1
8/11/2013

These are good but taste more like a cupcake than a muffin. I would also prefer a little more lemon flavor (maybe add some lemon zest next time). Thanks for sharing this recipe, STAMFAM!

NCJOYDEAN
0
8/4/2014

Excellent I couldn't find the lemon poppy seed muffins any where close to me so I tried this recipe, but used lemon cake mix otherwise followed this recipe as written. It had the perfect taste of lemon. These tasted just like the ones I use to buy t Harris Teeter except fresher. This is my go to Muffin recipe.