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Photo of Glazed lemon-poppy seed mini muffins by WW

Glazed lemon-poppy seed mini muffins

2
Points®
Total Time
20 min
Prep
5 min
Cook
10 min
Serves
12
Difficulty
Easy
Garnish these adorable mini muffins with fresh berries, lemon zest, or a sprinkling of poppy seeds. They're also great warm, straight from the oven. If you prefer larger muffins, divide the batter between 4 regular-size muffin holes.

Ingredients

Cooking spray

4 spray(s)

Pillsbury Moist Supreme Sugar Free Classic Yellow Cake Mix

⅔ cup(s) dry mix, or similar product

Egg

2 item(s), large

Lemon zest

1 tsp

Fresh lemon juice

1 Tbsp

Water

1 Tbsp

Vegetable oil

2 tsp

Poppy seeds

1 tsp

Powdered sugar (confectioner's)

¼ cup(s)

Water

½ Tbsp

Instructions

  1. Preheat oven to 350°F. Lightly coat 12 holes of a mini muffin pan with nonstick cooking spray (or use cupcake liners or a nonstick or silicone pan).
  2. In a small bowl, whisk together cake mix, eggs, lemon zest, lemon juice, 1 tbsp water, oil, and poppy seeds into a smooth batter. Evenly divide batter among prepared muffin holes. Bake until a toothpick inserted into the center of a muffin comes out clean, 9 to 10 minutes. Remove from pan and let cool.
  3. Meanwhile, to make glaze, in a small bowl stir together sugar and 1/2 tbsp water. Drizzle over cooled muffins.
  4. Serving size: 1 mini muffin

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