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Lemon Poppy Seed Muffins Recipe
Lemon Poppy Seed Muffins Recipe photo by Taste of Home

Lemon Poppy Seed Muffins Recipe

Publisher Photo
Bursting with poppy seeds, these luscious muffins from Donna Gonda of North Canton, Ohio are filled and drizzled with lots of lemony flavor. They’re great with coffee or tea and couldn’t be much easier to whip up. TIP: For a special after-school treat, Donna bakes them in mini muffin pans and serves with hot chocolate.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 2 cups biscuit/baking mix
  • 1 package (3.4 ounces) instant lemon pudding mix
  • 1/4 cup poppy seeds
  • 1/4 teaspoon grated lemon peel
  • 2 eggs, lightly beaten
  • 1 cup milk
  • 1/4 cup canola oil
  • 3/4 cup confectioners' sugar
  • 1 tablespoon lemon juice

Nutritional Facts

1 serving (1 each) equals 220 calories, 10 g fat (2 g saturated fat), 38 mg cholesterol, 369 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Directions

  1. In a large bowl, combine the baking mix, dry pudding mix, poppy seeds and lemon peel. In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full.
  2. Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
  3. In a small bowl, combine confectioners' sugar and lemon juice; drizzle over warm muffins. Serve warm. Yield: 1 dozen.
Originally published as Lemon Poppy Seed Muffins in Simple & Delicious March/April 2006, p12

Nutritional Facts

1 serving (1 each) equals 220 calories, 10 g fat (2 g saturated fat), 38 mg cholesterol, 369 mg sodium, 29 g carbohydrate, 1 g fiber, 4 g protein.

Reviews for Lemon Poppy Seed Muffins

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (3)
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MY REVIEW
Reviewed Apr. 9, 2012

I'm wondering if the people who wrote negative reviews left off the glaze? I made this as written and it BURST with lemon flavor - but mostly from the glaze I think. We loved these. They came out perfect and were super easy. A new Easter tradition was born.

MY REVIEW
Reviewed Nov. 12, 2011

Husband raved over this recipe. I'll need to keep lemon pudding on hand.

MY REVIEW
Reviewed May. 28, 2011

I made these into mini muffins for our women's group at church & they were a big hit! I even made half of them using gluten free biscuit mix and they were also very good. Although the muffins aren't very lemony flavored, the glaze (which I made thinner & dipped the muffins in) made them so good!

MY REVIEW
Reviewed Apr. 6, 2011

I make these on a regular basis--my family loves them.

MY REVIEW
Reviewed Apr. 21, 2010

I wouldn't even make this recipe once! Bisquick and pudding mix- come on! Can't you come up with a recipe from scratch without all that artificial stuff? I'm sure I could search on your site for a better choice.

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