Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Dress up a mix in 10 minutes, and bake these moist muffins while you open presents!

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

15

muffins

1
box (15.8 oz) lemon-poppy seed premium muffin mix (with glaze)
3/4
cup milk
1/4
cup vegetable oil
2
eggs
1/3
cup lemon curd (from 10 or 11 1/4-oz jar)
  1. Heat oven to 425°F. Line 15 standard-size muffin cups with paper baking cups. In medium bowl, stir muffin mix, milk, oil and eggs with spoon just until blended (batter may be lumpy).
  2. Spoon about 2 tablespoons batter into each muffin cup. Place about 1 teaspoon lemon curd on batter in each cup. Top with remaining batter, dividing evenly among cups.
  3. Bake 14 to 17 minutes or until golden brown. Cool in pan on wire rack 10 minutes. Remove from pan.
  4. Squeeze Glaze packet from muffin mix about 10 seconds (do not microwave). With scissors, cut off tip of 1 corner of packet. Drizzle glaze over warm muffins. Serve warm or cool.
Makes 15 muffins
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Lemon curd is a thick pudding-like product usually found alongside the jams and jellies in the supermarket. Lemon pie filling can be used instead of the lemon curd.

Nutrition Information:

1 Serving (1 Muffin)
  • Calories 180
    • (Calories from Fat 55),
  • Total Fat 6g
    • (Saturated Fat 5g,),
  • Cholesterol 30mg;
  • Sodium 190mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 0g,
    • Sugars 15g),
  • Protein 3g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1 Other Carbohydrate;
    • 1 Fat;
    Carbohydrate Choices:
    • 2 ;
    *Percent Daily Values are based on a 2,000 calorie diet.