Lemon Poppy Seed Muffins

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  • 1 pkg. golden pound cake mix
  • 1 cup sour cream
  • 2 tablespoons poppy seeds
  • 1 tablespoon grated lemon peel
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla
  • 2 eggs
  • Lemon Glaze:
  • 3/4 cup powdered sugar
  • 1 teaspoon grated lemon peel
  • 2-3 tablespoons fresh lemon juice
  • Directions

    Put cake mix, sour cream, poppy seeds, lemon peel, extracts and eggs in mixing bowl and mix thoroughly. Fill greased muffin tins 1/2 full. Bake at 325° about 30 minutes. Cool for 10 minutes before spreading with glaze.
    Glaze: Mix sugar, lemon peel and lemon juice until smooth. Spread on cooled muffins. Makes 18 muffins.
    Originally came from California Farm & Dairy reader Norma Hlavac a long time ago – a Lisbon reader.

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