Sittie’s Lemon Poppy Seed Muffins…*
For the first time in my life, I can honestly say I am overjoyed to have icing in my hair and cake batter splattered on my t-shirt. It feels wonderful to be back in the kitchen with my polka dot apron tied tight and my KitchenAid Mixer on high speed. It’s been a long and treacherous seven months since my last post and I am happy to announce that this little shortcake is back in business!
The real question is, where do I begin? Spring is in full bloom and Mother’s Day is right around the corner, so naturally, I decided on my Sittie’s Lemon Poppy Seed Muffins—the easiest, yet most delicious muffins I have ever made. Her recipe is foolproof and requires very few ingredients…just like her famous Sunday Morning Pancake recipe I revealed a few years back.
What is your favorite family recipe?
For the first time in my life, I can honestly say I am overjoyed to have icing in my hair and cake batter splattered on my t-shirt. It feels wonderful to be back in the kitchen with my polka dot apron tied tight and my KitchenAid Mixer on high speed. It’s been a long and treacherous seven months since my last post and I am happy to announce that this little shortcake is back in business!
The real question is, where do I begin? Spring is in full bloom and Mother’s Day is right around the corner, so naturally, I decided on my Sittie’s Lemon Poppy Seed Muffins—the easiest, yet most delicious muffins I have ever made. Her recipe is foolproof and requires very few ingredients…just like her famous Sunday Morning Pancake recipe I revealed a few years back.
What is your favorite family recipe?
The Ingredients…*
For the Muffins
1 package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 tablespoons poppy seeds
2 tablespoons lemon juice
For the Lemon Icing
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
For the Muffins
1 package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
2 tablespoons poppy seeds
2 tablespoons lemon juice
For the Lemon Icing
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested
The Instructions…*
For the Muffins
(1) Preheat oven to 350° F. Line two cupcake pans with paper liners.
For the Muffins
(1) Preheat oven to 350° F. Line two cupcake pans with paper liners.
(2) In the bowl of an electric mixer, combine the cake mix, water, eggs, and oil. Add the lemon juice and poppy seeds.
(3) Divide batter evenly between cupcake liners.
(4) Bake cupcakes 18-22 minutes or until cake bounces back.
(5) Cool cupcakes completely; in the meantime, prepare the icing.
(4) Bake cupcakes 18-22 minutes or until cake bounces back.
(5) Cool cupcakes completely; in the meantime, prepare the icing.
For the Lemon Icing
(1) In a small bowl, combine the powdered sugar, lemon juice, and lemon zest and stir until smooth.
(2) Spoon about 1/2-teaspoon onto each muffin.
(3) Let the glaze harden for about 2 hours (…or dive right in, like me).
(1) In a small bowl, combine the powdered sugar, lemon juice, and lemon zest and stir until smooth.
(2) Spoon about 1/2-teaspoon onto each muffin.
(3) Let the glaze harden for about 2 hours (…or dive right in, like me).
Oh, how I’ve missed this sweet life!
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