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Lemon-Poppy Seed Muffins and/or Quick Bread Loaf

User Rating 4 Star Rating (4 Reviews)


Using a cake mix make making these muffins so much easier.

Serve these muffins warm with real butter.

Photo © 2006 Carroll Pellegrinelli, licensed to About.com, Inc.
This recipe for Lemon-Poppy Seed Muffins and/or Quick Bread Loaf begins with a cake mix.

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes


  • 2 large eggs
  • 1 cup milk
  • 1/2 cup oil or 1/2 cup butter, softened
  • juice and zest of 1 lemon
  • 1 18.25 ounce lemon cake mix
  • 4 tablespoons poppy seeds
  • Optional Lemon Glaze -
  • 4 teaspoons lemon juice
  • 1/4 cup powdered sugar
  • zest of 1 lemon


Preheat oven to 350 degrees F. Grease 18 muffin cups or grease and flour 2-9" x 5" loaf pans. In a large bowl, with a hand mixer combine eggs, milk and oil. Add lemon juice and zest. Blend. Hand stir in cake mix and poppy seeds. Only stir until ingredients are moistened. There will be some lumps. Bake for 25 minutes or until tester comes out clean. Remove from muffin pan and cool on wire rack. If using glaze: Stir together juice, sugar and zest. Drizzle over warm muffins.
User Reviews

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 5 out of 5
Lemon Muffins, Member breib

These muffins were so good. I used a store brand yellow cake mix with pudding in the mix. I did not have a lemon cake mix so I added 1 tsp. of Lemon extract. They were very moist. I also made the glaze much thicker by adding more powdered sugar. I had no problem with them being crumbly. Maybe it was because of the cake mix I used. My husband and 4 kids grabbed them up so fast, I almost did not get one. I will be adding this recipe to my book of favorites!

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