Name: Cake Mix Lemon Muffins With Lemon Glaze
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 20
Cuisine: American
Ingredients: 1 (15.25 ounce) box lemon cake mix; 3 Tablespoons all-purpose flour; 1 teaspoon lemon zest; 2 large eggs; ⅔ cup half and half; ½ cup vegetable oil; 1 ⅓ cups powdered sugar; 2 Tablespoons lemon juice; Optional garnish: Lemon zest

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Cake Mix Lemon Muffins are easy to make. They combine the convenience of a boxed cake mix with the fresh, tangy flavor of lemon.

For me, it’s all about that glaze! The drizzle of lemon glaze on top adds the perfect sweet-tart finish, taking these muffins to the next level.

What will I need to complete this recipe?

Lemon cake mix: For a slightly less lemony muffin, substitute yellow or white cake mix.
All-purpose flour
Lemon zest: You can omit this but lose some fresh lemon flavor. You’ll need about one lemon zest.
Large eggs
Half and half: You can substitute milk or heavy cream instead.
Oil
Powdered sugar
Lemon juice: I prefer fresh lemon juice for this 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.

You will need the following supplies:

Muffin Tin
Cupcake liners or cooking spray
Mixing bowls
Measuring tools
Electric Mixer

Step-By-Step Process (Full Printable Recipe Card Down Below!)

Line muffin tins with paper liners or spray with non-stick spray. Whisk together the dry ingredients in a large bowl.

Add the wet ingredients.

Use a hand or stand mixer to beat at medium speed until combined. Scoop the muffin mix into the prepared muffin tins, filling each about ⅔ full with batter.

Bake for 18-22 minutes or until golden brown and a toothpick inserted into the center comes out clean. Let cool on a wire rack before glazing.

To make the glaze, whisk together the powdered sugar and lemon juice in a small bowl until a thin glaze forms.

Drizzle over the muffins and top with a little lemon zest, if desired.

How To Store Cake Mix Lemon Muffins

These Lemon Glaze Cake Mix Muffins can be stored at room temperature for 2-3 days. You can keep them in the refrigerator, in an airtight container or bag, for 5-7 days or in a freezer bag in the freezer for 2-3 months.

Please be aware that chilling these muffins may cause them to dry out more quickly. Keeping them airtight will help the drying out but may slightly affect the glaze.

Helpful Tips

This is a straightforward muffin recipe; however, for the absolute best results, follow these tips:

Don’t overmix the batter. You don’t want to have a bunch of flour lumps or dry spots in it. However, overmixing it can cause the muffins to be dense and not rise well. Muffins don’t need to be mixed as well as cupcakes, so as long as they are combined, they will work well.
Scoop the muffins into the tins when the batter is mixed so it doesn’t over-thick. If you let the batter set after you’ve mixed it, you may have difficulty with it.
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 somewhat warm, but you don’t want to add the glaze while the muffins are hot, as it will likely run off or get soaked into them.
Use a fresh lemon for the zest and juice in this recipe, and you will have a deliciously bright, tart flavor.

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Yield: 20 Muffins