Lemon Poppyseed Muffins
Perfect for spring, this zesty muffin recipe is a snap to make.
Lemon Poppyseed Muffins
Serves: 12-24 | Prep Time: 10 min | Cook Time: 20-25 min
Ingredients
- 1 package Better Batter Yellow Cake Mix
- 2 Tbsp Better Batter Flour, any blend
- 3 eggs OR 1/2 cup aquafaba
- 2/3 c regular or DF milk
- 1/3 c vegetable oil
- zest of 3 lemons
- juice of 1 lemon
- 1 Tbsp poppyseeds
Instructions
Preheat Oven to 375 degrees.
Prepare muffin tins. Line 24 regular cupcake tins with paper liners or spray well with cooking spray. Set aside.
Blend together the cake mix and flour, stirring well to combine.
In a separate bowl, Blend together eggs or aquafaba, milk, and oil. Add the lemon zest and juice and poppyseeds. Stir well to combine.
Add dry ingredients to wet ingredients, then beat on medium speed until just combined. Itis okay if there are lumps, or if the batter is too thick to pour.
Divide batter evenly into muffin cups.
Bake for about 20-25 minutes, or until muffins are just golden brown and tops spring back when lightly touched. Allow to cool at least 10 minutes on a wire rack before serving.
You may decorate with icing or glaze if desired – allow to cool completely first. Store in an airtight container, for storage purposes. You may also freeze these and reheat by placing for 30 seconds to a minute in the microwave.
This recipe was originally published by Naomi Poe in 2013. Last updated 2025. Original photo of food by Jennifer Lathom.
