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Cake Mix Muffins
Our cake mix muffins are loaded with a zingy lemon flavor and topped with a sweet glaze that makes them a delight for a morning treat.
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Combining the convenience of boxed cake mix and the comfort of homemade goodies, you can whip up these quick cake mix muffins in no time. Bursting with bright lemon flavor and topped with a sweet, tangy glaze, they are the perfect addition to your breakfast table.
Cake Mix Muffins Ingredients
Cake mix muffins are a delightful treat that is both easy and fun to make.
You’ll find the texture of these muffins to be moist and fluffy with a hint of sweetness that is just right.
They make a perfect snack or dessert when you need a little pick-me-up.
You’ll need:
For The Muffins:
- 1 (15.25-ounce) box of lemon cake mix
- 3 tablespoons of all-purpose flour
- 1 teaspoon of lemon zest
- 2 large eggs
- ⅔ cup of half-and-half cream
- ½ cup of vegetable oil
For The Glaze:
- 1⅓ cups of powdered sugar
- 2 tablespoons of lemon juice
- Lemon zest, optional garnish
PRO TIP:
Use a fresh lemon for the zest and juice in this recipe, and you will have a deliciously bright, tart flavor.
Substitutions And Additions
CAKE MIX: For a slightly less lemony muffin, you can substitute yellow or white cake mix.
LEMON ZEST: You can omit the lemon zest in this easy recipe, but you will lose some of the fresh lemon flavor.
HALF AND HALF CREAM: You can substitute milk or heavy cream for these muffins with cake mix.
LEMON JUICE: Fresh lemon juice is best for this easy muffin recipe, but you can use juice from concentrate if necessary.
The lemon you use for the zest should provide enough juice for the glaze, so you only need one lemon for this recipe.
How To Make This Cake Mix Muffins Recipe
Just like making muffins from scratch, but easier, this recipe will come together in a flash and bake up into a fluffy and citrusy treat.
Drizzle the sweet glaze on top, and you are ready to enjoy.
STEP ONE: Preheat the oven to 350°F and prepare two muffin tins with non-stick spray or paper liners.
STEP TWO: Whisk together the dry cake mix, flour, and lemon zest in a large mixing bowl.
STEP THREE: Use a stand mixer or electric mixer to beat in the eggs, half and half, and oil just until combined.
Combine dry ingredients with wet ingredients. Beat for about one minute or until ingredients are combined but slightly lumpy.
OUR RECIPE DEVELOPER SAYS
Don’t overmix the muffin batter. You don’t want to have flour lumps or dry spots in it, but overmixing it can cause the muffins to be dense and not rise well.
STEP FOUR: Scoop the muffin mix into the prepared muffin tins using a cookie scoop or ice cream scoop, filling each about two-thirds full with batter.
PRO TIP:
Scoop the muffins into the tins as soon as the batter is mixed, so it doesn’t over-thicken.
You may have difficulty with the batter if you let it set after you’ve mixed it up.
STEP FIVE: Bake in the preheated oven for 15 to 20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
PRO TIP:
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your lemon cake mix muffins at the lower end of the recommended baking time.
STEP SIX: Cool for five minutes before removing from the muffin tins and allowing the muffins to cool on a wire rack.
STEP SEVEN: To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until a thin glaze forms.
PRO TIP:
Make the glaze after the muffins have come out of the oven and cooled slightly.
You can drizzle the glaze over the muffins while they are still slightly warm to the touch.
You don’t want to put it on the muffins while they are hot as it will likely run off or get soaked into the muffins.
STEP EIGHT: Drizzle the glaze over top of the muffins and top with lemon zest, optional.
How To Serve
These tangy muffins from cake mix are the perfect way to enjoy a quick breakfast on the go.
Enjoy the delicious baked goods with a cup of coffee, homemade hot chocolate, or pumpkin spice latte on the side.
For a savory twist, try serving your muffins with a side of eggs and bacon.
The salty, savory notes will balance out the sweetness of the muffins and create a satisfying breakfast or brunch spread.
Our blueberry cobbler muffins and pumpkin spice muffins are two more easy muffin recipes to add to your morning routine.
MORE MUFFIN RECIPES
Storage
Make a batch of these tasty muffins on the weekend for a quick breakfast all week long.
MAKE AHEAD: If you’re looking to streamline your morning routine or prep for a special occasion, you can make these cake mix muffins ahead of time.
Simply follow the recipe as directed, bake the muffins, and allow them to cool completely.
Once cooled, store them in an airtight container or a zip-top bag. These muffins can be made a day or two in advance and will stay fresh at room temperature.
ON THE COUNTER: These lemon glaze cake mix muffins can be stored at room temperature for two to three days.
If they are covered, the glaze may get wet and sticky; if they are not covered, they may dry out slightly.
IN THE FRIDGE: You can keep these lemon muffins in the refrigerator in an airtight container for five to seven days.
IN THE FREEZER: Store in the freezer for two to three months.
Please be aware that chilling these muffins may cause them to dry out quicker.
Keeping them airtight will help with the drying out but may affect the glaze slightly.
Why We Love This Recipe
QUICK AND EASY: This recipe is a breeze to make, thanks to the convenience of using cake mix as a base. You can whip up a batch of these delicious muffins in no time, making them perfect for busy mornings or last-minute dessert cravings.
CROWD-PLEASER: Whether you’re serving them for breakfast, as a snack, or as a simple dessert, these cake mix muffins are a crowd-pleaser. Their sweet, comforting flavor and tender crumb make them a hit with both kids and adults.
SOFT AND MOIST: These muffins turn out incredibly soft and moist, thanks to the addition of cake mix. They have that perfect, bakery-style texture that’s sure to please your taste buds.
Cake mix muffins are an easy way to whip up something special in no time with only a handful of simple ingredients. Whether it’s for breakfast or a snack, these moist and flavorful muffins will make mouths water with just one bite.
FREQUENTLY ASKED QUESTIONS
Should I keep these muffins in the fridge?
This cake mix muffin recipe can be kept on the counter or in the fridge.
Can I freeze this lemon muffins recipe?
This flavorful muffin recipe can be frozen for up to three months.
Can I use a different flavor of cake mix for this recipe?
If you prefer to use a box of yellow cake mix or vanilla cake mix, it will give these lemon drizzle muffins a subtler lemon flavor but will still be delicious.
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Cake Mix Muffins
Our cake mix muffins are loaded with a zingy lemon flavor and topped with a sweet glaze that makes them a delight for a morning treat.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18
Ingredients
Muffins
- 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
Glaze
- 1⅓ cups powdered sugar
- 2 tablespoons lemon juice
- Lemon zest, optional garnish
Instructions
- Preheat the oven to 350°F and prepare two muffin tins with cooking spray or cupcake liners.
- Whisk together the cake mix, flour, and lemon zest in a large mixing bowl.
- Use a hand or stand mixer to beat in the eggs, half and half, and oil just until combined. Combine dry ingredients with wet ingredients and beat for about 1 minute or until ingredients are combined but slightly lumpy. Beat only for about 1 minute or until everything is combined but slightly lumpy.
- Scoop the muffin mix into the prepared muffin tins, filling each about ⅔ full with batter.
- Bake for 15 to 20 minutes or until golden brown and a toothpick inserted into the center comes out clean.
- Cool for 5 minutes before removing from the muffin tins and allowing them to cool on a cooling rack.
- To make the glaze, whisk together the powdered sugar and lemon juice until a thin glaze forms.
- Drizzle over the muffins and top with lemon zest, optional.
Notes
- Use a fresh lemon for the zest and juice in this recipe, and you will have a deliciously bright, tart flavor.
- Don’t overmix the muffin batter. You don’t want to have flour lumps or dry spots in it, but overmixing it can cause the muffins to be dense and not rise well.
- Scoop the muffins into the tins as soon as the batter is mixed, so it doesn’t over-thicken. You may have difficulty with the batter if you let it set after you’ve mixed it up.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to check your lemon cake mix muffins at the lower end of the recommended baking time.
- Make the glaze after the muffins have come out of the oven and cooled slightly. You can drizzle the glaze over the muffins while they are still slightly warm to the touch, but you don’t want to put it on the muffins while they are hot as it will likely run off or get soaked into the muffins.
Nutrition
Calories: 148kcal | Carbohydrates: 30g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 188mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 62IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
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Comments
Terri Street says
Can I use a chocolate cake mix and add chocolate chips instead of the lemon ingredients to make double chocolate chip muffins?
Barb says
All I can say is, DELICIOUS ! Big hit at a social event. I didn’t add the lemon zest into the glaze.