Go Back Email Link
–+ servings
Recipe card image for Cake Mix Muffins featuring lemon muffins topped with sweet glaze and printed ingredient list. Text includes “Cake Mix Muffin Recipe” and detailed measurements for powdered sugar, lemon juice, lemon zest, eggs, flour, vegetable oil, half-and-half, and 15.25 oz lemon cake mix.
Print Recipe
5 from 1 vote

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.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 18 muffins
Calories: 200kcal
Author: Shauna

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.
  • 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