Lemon Poppyseed Muffin Mix

This simple Lemon Poppyseed Muffin Mix offers a light fluffy golden lemon muffin loaded with lemony goodness!

As with many of our muffin recipes, this simple muffin uses the A-B-C muffin mix base, which makes it considerably easier to whip up a quick batch of any flavor muffins, at any time of day (or night!), perfect for busy families.

Use A-B-C Muffin Mix Base

Other Ingredients you’ll Need:
4 eggs
3 tsp. vanilla
1 cup oil
1 cups Water
5 1/2 cups muffin mix
1 cup lemon juice
2 packages (3.4 oz each) instant lemon pudding mix
2 Tb. poppy seeds

Combine the ingredients in a bowl, mix with a whisk just until the dry ingredients are moistened.

The batter should be slightly lumpy.

Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.

Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.

Makes 24 Regular size muffins, or 12 Extra Large

To Make a SMALL Batch of just 12 regular size muffins you’ll Need:4 eggs
1 tsp. vanilla
1/2 cup oil
1/2 cups Water
2 1/4 cups muffin mix
1/2 cup lemon juice
1 pkg (3.4 oz each) instant lemon pudding mix
1 Tb. poppy seeds

Follow the same preparation directions above!

Lemon Poppyseed Muffin Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 10 minutes mins

cook timeCook 20 minutes mins

total timeTotal 30 minutes mins

This lemony muffin batter bakes into 24 regular muffins or 12 extra-large muffins with bright citrus flavor and classic poppy seed crunch. Estimated total batch cost is $6.71, or about $0.28 per regular muffin, making it a practical make-ahead breakfast or freezer stash.

ServingsServings 24 regular muffins

CourseCourse Breakfast

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $6.71

Ingredients

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• ▢ 4 eggs
• ▢ 3 teaspoons vanilla
• ▢ 1 cup oil
• ▢ 1 cup water
• ▢ 5 ½ cups A-B-C Muffin Base Mix
• ▢ 1 cup lemon juice
• ▢ 2 packages instant lemon pudding mix 3.4 ounces each
• ▢ 2 tablespoons poppy seeds

Equipment

Large Mixing Bowl

Whisk

Measuring Cups

Measuring Spoons

Muffin tins

Muffin liners or cooking spray

wire rack

Instructions

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1. Preheat the oven to 375 degrees F and grease or line muffin tins.
2. In a large mixing bowl, combine the eggs, vanilla, oil, water, A-B-C Muffin Base Mix, lemon juice, instant lemon pudding mix, and poppy seeds.
3. Whisk just until the dry ingredients are moistened. Leave the batter slightly lumpy.
4. Fill the muffin cups 3/4 full.
5. Bake for 18 to 20 minutes, or until the muffins are golden brown and baked through.
6. Cool for several minutes in the pan, then transfer to a wire rack.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Makes 24 regular muffins or 12 extra-large muffins.
For a small batch of 12 regular muffins, use 4 eggs, 1 teaspoon vanilla, 1/2 cup oil, 1/2 cup water, 2 1/4 cups muffin mix, 1/2 cup lemon juice, 1 package instant lemon pudding mix, and 1 tablespoon poppy seeds.
Freeze baked muffins for up to 3 months.
Reheat frozen muffins in the microwave on high for about 30 seconds per muffin.
Prep time is estimated from the stated mixing and portioning steps.

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