Lemon Cake Mix Muffins with Lemon Glaze Recipe
These Cake Mix Muffins are a delightful lemon-flavored treat made easy with simple ingredients and a quick bake time. Featuring a moist and tender crumb with a tangy lemon glaze, they are perfect for breakfast, snacks, or dessert. Ready in just 30 minutes, these muffins blend convenience with fresh citrus zest for a bright, delicious flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Muffin Batter
- 15.25 ounces lemon cake mix
- 3 tablespoons all-purpose flour
- 1 teaspoon lemon zest
- 2 large eggs
- ⅔ cup half and half
- ½ cup vegetable oil
Lemon Glaze
- 1⅓ cups powdered sugar
- 2 tablespoons lemon juice
- Lemon zest (optional garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F and prepare two muffin tins by applying cooking spray or lining them with cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the lemon cake mix, all-purpose flour, and lemon zest until well combined.
- Combine Wet Ingredients: Using a hand mixer or stand mixer, beat the eggs, half and half, and vegetable oil into the dry ingredients. Mix just until combined, about 1 minute, allowing the batter to remain slightly lumpy for the best texture.
- Fill Muffin Tins: Spoon the batter into the prepared muffin tins, filling each cup about two-thirds full to allow room for rising.
- Bake Muffins: Bake in the preheated oven for 15 to 20 minutes or until the muffins turn golden brown and a toothpick inserted into the center comes out clean.
- Cool Muffins: Let the muffins cool in the tins for 5 minutes before transferring them to a cooling rack to cool completely.
- Prepare Glaze: Whisk together powdered sugar and lemon juice in a small bowl until a thin, smooth glaze forms.
- Glaze Muffins: Drizzle the lemon glaze over the cooled muffins and optionally garnish with additional lemon zest for an extra burst of citrus flavor.
Notes
- Do not overmix the batter; slight lumps are okay to keep muffins tender.
- Use fresh lemon zest and juice for the best lemon flavor.
- Muffins can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to a week.
- For a dairy-free option, substitute half and half with almond or oat milk.
- Ensure toothpick comes out clean to confirm muffins are fully baked.
