Lemon Poppy Seed Muffins Recipe

4 10 12
Lemon Poppy Seed Muffins Recipe
Lemon Poppy Seed Muffins Recipe photo by Taste of Home
Publisher Photo

Lemon Poppy Seed Muffins Recipe

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4 10 12
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.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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 large eggs, lightly beaten
  • 1 cup whole milk
  • 1/4 cup canola oil
  • 3/4 cup confectioners' sugar
  • 1 tablespoon lemon juice

Directions

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.
Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
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 each: 220 calories, 10g fat (2g saturated fat), 38mg cholesterol, 369mg sodium, 29g carbohydrate (15g sugars, 1g fiber), 4g protein.

  • 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 large eggs, lightly beaten
  • 1 cup whole milk
  • 1/4 cup canola oil
  • 3/4 cup confectioners' sugar
  • 1 tablespoon lemon juice
  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 in 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

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Reviews forLemon Poppy Seed Muffins

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katlaydee3 User ID: 3741999 265098
Reviewed Apr. 24, 2017

"Delicious! I loved these!"

MY REVIEW
STE01001 User ID: 946810 207097
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
kleescraga User ID: 3865772 152062
Reviewed Nov. 12, 2011

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

MY REVIEW
Bettster User ID: 5211127 64670
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
sazirkle User ID: 806745 156984
Reviewed Apr. 6, 2011

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

MY REVIEW
tarilyn User ID: 89313 99675
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."

MY REVIEW
brennhofer User ID: 4354847 62761
Reviewed Apr. 19, 2010

"WAY TOO DRY and NO FLAVOR.....I'd rather use a box mix."

MY REVIEW
micheleclow User ID: 6777152 131369
Reviewed Feb. 11, 2010

"I was out of flour when I ran across this recipe. My daughter was having friends over after school & I have 3 kids. They were all gone in 5 minutes which was OK because they were so easy to make. I'll definately make them again. Also, I made mini muffins and cooked them for 10 min."

MY REVIEW
enna_assilem User ID: 4514889 131368
Reviewed Jan. 23, 2010

"Like Styrofoam. No flavor. Don't waste your ingredients."

MY REVIEW
chocolate desert User ID: 2893644 133194
Reviewed Oct. 18, 2008

"Made these muffins and was disappointed. I like something sweet with lemon flavor. This is more like a bread. Will not make again."

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