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Cake Mix Muffins
This cake mix muffins recipe starts with a boxed lemon cake mix and a few simple additions. The muffins bake soft and fluffy with lightly domed tops and a tender crumb, finished with a sweet lemon glaze.
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This cake mix muffins recipe makes 18 standard muffins and comes together in under 30 minutes. These quick muffins rise with lightly domed tops and bake into a soft, tender crumb that stays moist for days.
Oil and cream give the batter structure and richness without heaviness. A thin lemon glaze settles over the surface and firms lightly as it cools. The result is a simple, fluffy muffin option that tastes just sweet enough, and works for breakfast or an easy snack.
Ingredients For Cake Mix Muffins
What you'll need to make these lemon cake mix muffins:
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
Ingredient Notes and Substitutions
This is a simple recipe, but it works because of the ingredients we've selected. Slight changes can alter the texture of the finished muffins. If you're considering making a substitution, here are tips to keep in mind:
Cake mix size - Use a 15.25-ounce boxed cake mix. Smaller or larger boxes can change the structure of the batter and affect how the muffins rise.
A white or yellow cake mix makes a good substitution for a lemon cake mix (with less lemon flavor).
Don't skip the flour - A small amount of flour gives the muffins more structure. Without it, the batter behaves more like cupcake batter and the muffins spread instead of forming domed muffin tops.
Half-and-half - This gives the batter richness and moisture. Milk can be used instead, in a pinch.
Vegetable oil - Oil keeps the crumb soft and moist. Butter isn't recommended, as it can produce a firmer texture.
Lemon zest - Fresh zest provides the clean citrus flavor in these lemon muffins. Bottled lemon juice isn't recommended.
How to Make Cake Mix Muffins
FIRST STEP: Preheat the oven to 350°F. Grease two standard muffin tins or line with paper liners.
SECOND STEP: Whisk together the cake mix, flour, and lemon zest in a large bowl.
THIRD STEP: Add the eggs, half-and-half, and oil. Mix just until combined, about 1 minute. The batter should look slightly lumpy.
FOURTH STEP: Divide the batter between the muffin cups, filling each about two-thirds full.
FIFTH STEP: Bake for 15–20 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
SIXTH STEP: Cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
These muffins bake quickly and hold their structure as they cool, producing a moist crumb without heaviness.
SEVENTH STEP: Whisk together the powdered sugar and lemon juice until a thin glaze forms.
EIGHTH STEP: Drizzle the glaze over the cooled muffins. Garnish with lemon zest, if using.
Flavor Variations for Cake Mix Muffins
This recipe works well with simple additions. A small amount of fruit, chocolate, or spice blends easily into the batter without changing the bake time.
Cake mix muffins with blueberries
Fold in about ½ cup fresh or frozen blueberries for soft, fruit-filled muffins.
Chocolate chip cake mix muffins
½ cup semi-sweet chocolate chips adds sweetness and contrast to the lemon base.
Cake mix cinnamon muffins
Stir ½ teaspoon ground cinnamon into the dry ingredients for a warm spice note.
Strawberry cake mix muffins
Fold in chopped fresh strawberries for a light fruit variation.
Cake mix muffins with sprinkles
Stir in ⅓ cup sprinkles for a colorful version often used for birthdays.
Cake mix muffins with nuts
¼ cup chopped pecans or walnuts adds texture and a lightly toasted flavor.
How to Serve
These muffins serve well slightly warm or at room temperature. The soft crumb and light lemon glaze make them suitable for breakfast, a quick snack, or a simple dessert.
Serve the muffins with fresh fruit, yogurt, or eggs for an easy breakfast. For a sweeter option, pair the muffins with a coffee smoothie or an iced coffee.
The muffins also travel well, making them a practical option for lunchboxes, potlucks, or casual gatherings.
More Recipes ⭐ Oreo Muffins | Brownie Muffins | Banana Chocolate Chip Muffins
Storage and Freezing Cake Mix Muffins
Room temperature: Store the muffins in an airtight container at room temperature for up to 3 days.
Refrigerator - Refrigeration is not necessary, but the muffins can be stored in the refrigerator for up to 5 days if needed.
Freezer - Thes muffins freeze well. Store the cooled muffins in a freezer-safe container for up to 2 months.
For best results, freeze the muffins without the glaze. Glaze tends to separate and become liquidy as it thaws.
Thawing - Let the muffins thaw at room temperature. The crumb will soften again as they come back to temperature.
Frequently Asked Questions
Why are my cake mix muffins dense?
Dense muffins usually come from overmixing the batter. Mix just until the ingredients come together and the batter still looks slightly lumpy.
How do I make cake mix muffins fluffy?
Fluffy muffins come from a batter that is mixed briefly and baked just until set. Overmixing or overbaking can make the texture heavier.
Do cake mix muffins need eggs?
Yes. Eggs provide structure and lift, and help the muffins rise and hold their shape.
What temperature should cake mix muffins bake at?
These muffins bake well at 350°F. This temperature allows the batter to rise evenly and set without drying out.
Cake Mix Muffins
This cake mix muffins recipe starts with a boxed lemon cake mix and a few simple additions. The muffins bake soft and fluffy with lightly domed tops and a tender crumb, finished with a sweet lemon glaze.
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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)
DIRECTIONS
- 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.
- 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: 200kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 187mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 58IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
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Comments
Paula says
Simple and delicious. Thanks!