These easy lemon poppy seed muffins with cake mix are super moist, quick to make, and packed with lemon flavor! These muffins are the perfect sweet treat, snack, or breakfast!
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I've tested this easy muffin recipe many times and finally got them to be perfectly sweet and moist! I always make these muffins throughout the year, but I especially love to eat them during the spring and summer because of their bright and fresh lemon flavor just like this lemon loaf recipe!
If you're a big fan of lemon desserts, you'll also love these 2 ingredient lemon bars with cake mix, lemon blueberry cake with cake mix, no bake lemon pie, and these lemon crinkle cookies with cake mix too!
Looking for more quick and easy muffin recipes? Try these lemon blueberry muffins with cake mix, 3 ingredient apple spice muffins, cherry muffins with cake mix, chocolate chip cake mix muffins, carrot cake mix muffins, cake mix banana muffins, and these 3 Ingredient pumpkin muffins with cake mix!
I like to make these when I'm going to my parent's house or going away for a cottage weekend because everyone loves grabbing them for a quick breakfast or just throughout the day when they're craving a snack! Everyone always tells me how soft and moist they are, and they always disappear very quickly so I take that as a sign that everyone loves them!
My favourite part about this recipe is how few and how basic the ingredients are. Like all Cup of Flour recipes, these muffins are made with common ingredients anyone can find at any grocery store. Learn more on the About page about how Cup of Flour helps people make approachable recipes that are delicious and rewarding!
Why you'll love this recipe
- EASY: Using cake mix for the dry ingredients makes this recipe super easy!
- VERSITLE: These muffins are perfect for snacking, serving for weekend brunch or a quick grab-and-go weekday breakfast.
- QUICK: They come together quickly with just 3 simple steps!
Recipe Ingredients
- Lemon Cake Mix
- Lemon Pudding Mix
- Eggs
- Vegetable Oil
- Poppy Seeds
- Water
See the recipe card below for the ingredient measurements.
Kitchen Equipment
- MIXING BOWL: This is a one-bowl muffin recipe, so you will only need one bowl to make the muffin batter.
- ELECTRIC HAND MIXER: This is used to mix the batter.
- MUFFIN TRAY: You will need a standard-size muffin tray with 12 muffin cups for baking the muffins.
- MEASURING SPOONS AND CUPS: For measuring the ingredients.
Step-by-Step Instructions
- Prepare: Preheat the oven to 350° F and line a large muffin pan with liners (or spray with cooking spray).
- Mix: Add the lemon cake and pudding mix to a bowl and whisk until combined. Add the eggs, vegetable oil, and poppy seeds and mix with an electric hand mixer. Then add the hot water and mix on low until smooth.
- Bake: Pour the batter into the lined muffin cups, filling each ¾ full. Bake the muffins on the middle rack for 18-20 minutes or until a toothpick comes out clean. Let the muffins rest in the tray for 5 minutes before transferring them to a cooling rack.
Storage and Leftovers
The muffins can be stored at room temperature in an airtight container or covered with plastic wrap for up to 5 days. They can also be stored in the fridge for up to 5 days or in the freezer for up to 3 months.
Alternative Ingredients
- Lemon Juice: To make these muffins extra lemony, consider adding a couple of tablespoons of fresh lemon juice.
- Vanilla Pudding Mix: Another popular option is to use vanilla pudding mix instead of lemon pudding mix.
- Cranberries: Cranberries and Lemon are a delicious duo! Try adding some dried or fresh cranberries to your muffin batter!
Frequently Asked Questions
After baking, let the muffins rest for a few minutes in the pan to prevent them from going flat, deflating, or falling apart.
You need to wait for the muffins to completely cool before unwrapping them. If the muffins are still hot, they will fall apart as you peel away the liner.
You can freeze muffins in an airtight container or plastic freezer bag for up to 3 months.
This muffin recipe makes 12 standard-size muffins.
Other Cake Mix Recipes
Love easy cake mix desserts? Try our peach cobbler with cake mix, apple cobbler with cake mix, pumpkin cake mix bars and carrot cake using cake mix too!
Print📖 Recipe
Easy Lemon Poppy Seed Muffins with Cake Mix
- Total Time: 25 minutes
- Yield: 12
- Diet: Vegetarian
Description
These easy lemon poppy seed muffins with cake mix are quick, easy, and delicious!
Ingredients
- Lemon Cake Mix: 1 box
- Lemon Pudding Mix: 1 box (3.5 oz/99 g package)
- Eggs: 4
- Vegetable Oil: ⅓ cup
- Poppy Seeds: 2 tablespoons
- Boiling Hot Water: 1 cup
Instructions
- Prepare: Preheat the oven to 350° F and line a large muffin pan with muffin liners.
- Mix: Add the lemon cake and pudding mix to a bowl and whisk until combined. Add the eggs, vegetable oil, and poppy seeds and mix with an electric hand mixer. Then add the hot water and mix on low until smooth.
- Bake: Pour the batter into the lined muffin cups, filling each ¾ full. Bake the muffins on the middle rack for 18-20 minutes or until a toothpick comes out clean. Let the muffins rest in the tray for 5 minutes before transferring them to a cooling rack.
Notes
Scroll up to the full blog post for recipe FAQ’s and storage information.
Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dessert, muffins
- Method: bake
- Cuisine: american
Carlo says
They look scrumptious
Andrea says
Thank you! They are super moist and fluffy! I hope you try them out 🙂
Zen says
They look scrumptious. Will make these soon.
Andrea says
I love making these lemon muffins in the spring and summer for a quick and easy breakfast during the weekday or at cottage trips! Let me know what you think 🙂