Description
Lemon Blossoms are delightful mini lemon-flavored muffins, perfectly soft and moist with a tangy lemon glaze. These bite-sized treats are easy to make using a simple cake mix and pudding base, making them ideal for any occasion or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 1 (13.25 ounce) yellow cake mix (or lemon cake mix)
- 1 (3.4 ounce) box lemon pudding mix
Wet Ingredients
- 4 large eggs
- ¾ cup vegetable oil
Glaze
- 3 cups powdered sugar
- 1-2 Tablespoons lemon juice (about half of a lemon)
- 3 Tablespoons milk (or water)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175°C) to prepare for baking the lemon blossoms.
- Mix Batter: In a large bowl, combine the yellow cake mix, lemon pudding mix, eggs, and vegetable oil. Stir thoroughly until the mixture thickens and becomes somewhat smooth. The batter will be thick and slightly sticky, perfect for the mini muffin pans.
- Fill Muffin Pan: Lightly spray a mini muffin pan with non-stick spray. Using a spoon or portion scoop, fill each muffin cup no more than halfway with the batter to ensure even baking and rising.
- Bake Muffins: Place the muffin pan in the oven and bake the muffins for 10-12 minutes. Remove them when the tops start to turn lightly golden and a toothpick inserted comes out clean.
- Cool Muffins: Carefully turn the muffins out of the pan and place them onto a cooling rack or parchment paper. Allow them to cool completely before glazing.
- Prepare Glaze: In a small bowl, mix the powdered sugar with lemon juice and milk (or water) until smooth and pourable. Adjust the consistency by adding more liquid or powdered sugar as needed.
- Glaze Muffins: Dip the cooled muffins into the lemon glaze or drizzle it over the top, allowing it to set before serving.
Notes
- Use lemon cake mix instead of yellow cake mix for an extra lemony flavor.
- Ensure the muffins cool completely before glazing to prevent melting or sliding of the glaze.
- You can substitute milk with water in the glaze, but milk gives a richer flavor.
- Store the lemon blossoms in an airtight container at room temperature for up to 3 days.
- For a dairy-free option, use water instead of milk in the glaze and a suitable oil.
