Easy Lemon Poppy Seed Muffins

READY IN: 32mins
Recipe by Fauve

The ricotta cheese in the mix makes these muffins especially moist.

Top Review by Micki S.

I really loved these! The key is the ricotta. I'm sure yogurt would provide a similar product, but I used ricotta and thought they were awesome. The lemon flavor is actually fairly mild. I actually even put some lemon extract in and the lemon flavor was still mild, which I liked. I didn't add the poppy seeds just because I didn't have any and didn't want to make a trip to the store to get them. I didn't figure they'd add all that much to the final product. I also didn't add the sugar on top prior to baking either so even without those two ingredients, I still thought these were awesome. They were moist and dense. As another reviewer said, they did remind me of Otis Spunkmeyer muffins. I will definitely be making again. <br/><br/>While mixing, I did find the dough to be rather sticky and I wouldn't recommend mixing by hand. This dough definitely requires a hand-mixer at the very least. It's very thick and using an ice cream scoop made filling the muffin tin very easy...I made mini muffins. I'd been looking for a good lemon muffin recipe and this is definitely it!

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.
  2. Prepare muffin tins: grease or paper line one 12-cup and one 6-cup tin.
  3. Combine cake mix, pudding mix, eggs, ricotta, oil, poppy seeds and lemon zest in a large mixing bowl.
  4. Beat on medium speed with electric mixer for 2 minutes.
  5. Spoon batter into prepared muffin tins.
  6. Bake for 20 to 25 minutes or until tops spring back when touched lightly.
  7. Sprinkle tops with sugar, if desired.
  8. Note: For a variation, you may omit the poppy seeds, and substitute with 1 cup chopped almonds. You may also use an equal amount of yogurt as a substitute for the ricotta cheese.

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