Lemon Poppyseed Muffins

A few weeks ago, I was in the mood for some lemon poppyseed muffins. I am not the baker, that’s all Brian. When Brian took a bite out of one of the muffins, he said, “Oh my god, these are fantastic.” Then had a second one. When you get a compliment on your baking from Brian, you know you’ve made something really good.

I can spend a whole day making a Thanksgiving meal from scratch, but when it comes to baking, I do not have the patience. When I’m cooking, it’s easy to add a little more seasoning here and a little more salt there, but if I mess one thing up in my baking, it’s game over.

These lemon poppyseed muffins are not entirely from scratch. They’re more like ‘half-scratch.’ Like some of my other recipes, I’m using a boxed cake mix as the base. And a not-so-secret secret ingredient to making baked goods super moist: pudding.

Making the Lemon Poppyseed Muffins

As I was making the muffins, I realized we ran out of jumbo muffin liners. For whatever reason, it has been difficult to find jumbo liners (even pre-pandemic). However, Brian came up with this little muffin liner hack.

First thing you’re going to do is pick up a lemon boxed cake mix. We’re not going to overdue it on the lemon, so the pudding mix is going to be vanilla. Don’t worry, we’ll be using lemon juice to punch up the lemon flavor. I found it difficult to find poppyseeds, so be sure to look for those first.

The rest is pretty easy. Eggs, oil, and water, boiling water. Why use such a hot water temperature? Boiling water enhances flavor and helps to give your cakes a light and fluffy texture. Boiling water is especially good for chocolate cakes.

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