As I’ve stated in past posts, I love muffins! All types and flavors.
These Triple Lemon Poppy Seed Muffins are to die for.
They get their name from the three yummy lemon ingredients I added to this recipe: Lemon cake mix, lemon pudding, and of course fresh squeezed lemon juice.
The end result is amazing, moist, melt in your mouth lemon muffins. You won’t be able to stop eating these.
This recipe couldn’t be any easier to make. As a mother of three, I try to simplify everything I do. That’s why using a cake mix to make muffins is a common event in my house. Toss it all in, mix it up and taadah…15 to 20 minutes later you have homemade, fresh, warm muffins. You’re family and friends will think you’re amazing.
First, I added the cake mix, pudding, eggs, and oil. Then I squeezed the fresh lemon juice and added it to the batter.
I absolutely love fresh squeezed lemon. I add fresh lemons to my water almost every day. (Random fact)
Next, I added one of my favorite ingredients, buttermilk. I turned the mixer on medium speed and mixed it for approx. 2 to 3 minutes.
Last, I folded in the poppy seeds. The brand doesn’t really matter. This is just what I had on hand.
Once it was all stirred up, I poured the batter into muffin cups. You should have enough to make 24 muffins, so only fill your cups half full.
I popped them in the oven and baked them for 15 to 20 minutes at 350 degrees.
If you’re a fan of lemon, you must try this tangy, sweet treat.
- 1 lemon cake mix
- 1 large lemon pudding mix
- 3 eggs
- ½ cup buttermilk
- ½ cup oil
- Juice from one lemon
- 2 tsp poppy seeds
- Preheat oven to 350 degrees
- Blend cake mix, dry pudding, 3 eggs, buttermilk and oil in a mixer, or by hand
- Juice lemon and add to batter
- Fold in poppy seeds
- Pour batter in lined muffin cups
- Bake for 15 to 20 minutes, or until muffins are done