Lemon Poppyseed Muffins

Almond Cake Mix
Written By Alison Mahan

Bright citrus flavor with a tender crumb and subtle nuttiness, these muffins are perfect for breakfast or an afternoon treat. This recipe uses the Midtown Mix Almond Cake Mix—be sure to explore other recipes using this versatile mix.

Yield: 12 muffins
Prep time: 10 minutes
Bake time: 22–25 minutes

Supplies & Equipment:

  • Standard muffin tin

  • 12 paper or silicone liners (metal tins recommended for better browning)

  • Mixing bowl

  • Whisk

Ingredients:

Cake

  • 3/4 cup Greek yogurt (or coconut yogurt as a vegan alternative)

  • 2 tbsp oil (olive oil for more flavor or neutral oil for a lighter profile)

  • 2 eggs (or preferred egg replacer)

  • 3/4 tsp almond extract

  • 1 tbsp lemon juice

  • 1/2 tsp lemon zest

  • 1 tbsp poppy seeds

  • 1 (16 oz) Midtown Mix Almond Cake Mix

Preparation:

Step 1: Prep Oven and Pan
Preheat oven to 350°F. Line a muffin tin with 12 liners.

Step 2: Mix Wet Ingredients
Whisk yogurt, oil, eggs, almond extract, lemon juice, and zest until smooth.

Step 3: Make the Batter
Add poppy seeds and cake mix, and mix until fully incorporated with no dry streaks.

Step 4: Fill and Bake
Divide batter evenly among the liners. Bake for 22–25 minutes, until tops are golden and a toothpick comes out clean.

Step 5: Cool
Cool in the pan for 10 minutes, then transfer to a wire rack.

Tips & Serving Ideas:

  • Best enjoyed the day of baking

  • Store covered for 1–2 days

Alison Mahan
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