Lemon Blossoms
Lemon Blossoms makes the perfect bite-size dessert for any occasion. They are bright, full of lemon flavor and topped with a delicious homemade lemon glaze.
Servings: 48
Ingredients
For the Muffins:
- 1 box Yellow Cake Mix 15.25 ounces
- 1 box Instant Lemon Pudding Mix 3.4 ounces
- 4 Large Eggs
- 3/4 cup Vegetable Oil
For the Glaze:
- 3 cups Powdered Sugar
- 2 Tablespoons Lemon Juice
- 4 Tablespoons Milk
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray mini muffin tins with non-stick cooking spray.
- In a large mixing bowl, mix together the cake mix, pudding mix, eggs and vegetable oil with a hand held mixer or stand up mixer until smooth.
- Pour the batter into the mini muffin tins, filling them up approximately halfway (do not overfill).
- Bake for 10-12 minutes until the edges start to brown slightly.
- Carefully remove the mini muffins to a wire rack to cool.
- Whisk together the glaze ingredients in a medium size mixing bowl. Check the consistency of the glaze and add more milk if you think it’s needed.
- While the muffins are still warm, dip the top of the muffins into the glaze and set the muffins back on the cooling rack for the muffins to cool and glaze to set.
- Once the muffins are cool and set, then they are ready to serve and enjoy!
Notes
Store any leftover lemon blossoms in an airtight container for up to 5-7 days.
You can spoon additional glaze ingredients on top of the lemon muffins if you prefer.
If you only have one mini muffin pans, these blossoms can be made in batches.
Nutrition
Calories: 109kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.4g | Cholesterol: 14mg | Sodium: 90mg | Potassium: 38mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 22IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 0.5mg
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