Spring Lemon Muffins
Springtime reminds me of all things lemon. The beautiful yellow color brightens up any table and the flavor is fresh for the new season. Spring lemon muffins are an easy way to add the season to your home! These muffins are somewhat of a hack because they use a packaged cake mix (but don’t worry, it’s our secret)!
They are so simple to mix up and are the perfect addition to anything from Easter brunch to an after-school snack. Enjoy!
Ingredients:
1 White Cake Mix (any brand)
3.4 oz lemon jello pudding mix
4 eggs
1 cup sour cream
1/4 cup vegetable oil
1 lemon - juiced
Glaze:
2 1/2 cups powdered sugar
1 Tbsp. milk
1 lemon - juiced
Instructions:
Preheat oven to 350 degrees.
In a large mixing bowl, combine cake mix, jello, eggs, sour cream, and oil. Mix with stand or hand mixer until well combined, the batter will be thick. Add in the juice from 1 lemon. Mix well.
Bake in a muffin pan, filling about 3/4 way full, for 16 minutes until set. Set aside to cool.
To make glaze, mix powdered sugar, milk, and lemon juice until smooth. Spread on top of cooled muffins.
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Blessings,
Abby & April from everydaytable.org
Spring Lemon Muffins
ingredients:
- 1 White Cake Mix (any brand)
- 3.4 oz lemon jello pudding mix
- 4 eggs
- 1 cup sour cream
- 1/4 cup vegetable oil
- 1 lemon - juiced
- 2 1/2 cups powdered sugar (glaze)
- 1 Tbsp. milk (glaze)
- 1 lemon - juiced (glaze)
instructions:
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine cake mix, jello, eggs, sour cream, and oil. Mix with stand or hand mixer until well combined, the batter will be thick. Add in the juice from 1 lemon. Mix well.
- Bake in a muffin pan, filling about 3/4 way full, for 16 minutes until set. Set aside to cool.
- To make glaze, mix powdered sugar, milk, and lemon juice until smooth. Spread on top of cooled muffins.
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