Lemon Muffins with Pudding Mix
A recipe for lemon muffins with a secret ingredient -- instant pudding mix.
Servings 12
Ingredients
- 1 3.4 oz box instant lemon pudding mix
- 1 ¾ cup all-purpose flour about 8 oz total (228 grams)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 tablespoons poppy seeds more if desired
- 1-2 tablespoon grated lemon zest or a teaspoon of good quality lemon oil.
- 2 large eggs
- 1 cup whole milk
- 8 tablespoons butter, melted (or use half butter and half olive oil) ***
Instructions
- Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners.
- In a large bowl, whisk together pudding mix, flour, sugar, baking powder, baking soda and salt. Stir in poppy seeds.
- In a medium bowl, whisk together eggs, milk, and lemon zest or oil. Add this mixture to the dry ingredients and then pour in the melted butter. Using a wooden spoon, stir batter just until combined.
- Evenly divide batter between 12 muffin cups.
- Bake for 22 minutes or until a toothpick placed in the center comes out clean or with a few moist crumbs attached. Remove and place pan on a wire rack for 5 minutes. Remove the muffins from the pan and let cool.
Notes
For cake flour muffins, use an equal weight of cake flour in place of all-purpose, use ¼ cup of brown sugar instead of granulated sugar, add 1 tablespoon of fresh lemon juice along with the lemon oil (or zest) and bake at 425 degrees F. for about 17 minutes. Also, I originally made only 10 muffins and filled the muffin cups almost to the top. You can do that, or you can go ahead and make 12 by putting slightly less batter in the cups.
I have not tested a full batch using oil instead of butter, but I have tested a half batch and that works. For the full batch, you might want to start with half oil and half butter rather than substituting with the full ½ cup of oil. It might work, I just haven't tested it.