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These soft Lemon Blossoms are a bright, easy-to-make treat that’s perfect for your next party or bake sale. Covered in a sweet lemon glaze, each bite bursts with fresh citrus flavor. Whether you’re a lemon lover or just looking for a crowd-pleasing dessert, these blossoms are sure to impress!
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These were so easy and very addicting! I love lemon so I added lemon zest to the batter and icing. Also, when they first came out of the oven I drizzled freshly squeezed lemon juice over them so it could be absorbed while warm. Will be making these again!
Paula Deen Lemon Blossoms Recipe
This recipe was inspired by renowned Southern chef Paula Deen’s Lemon Blossoms. They are soft muffin bites that make a tasty dessert or accompaniment to brunch. They are easy to make, and everyone loves them. The real lemon flavor in the glaze enhances the lemon flavor from the pudding mix. My kids love these, too! I promise that these will be a hit with anyone you share the recipe with.
Why You’ll Love These Lemon Blossoms
- Budget-friendly. This recipe is made using mostly store-bought and easy ingredients that are also cheap. Items like cake mix and pudding mix are always on sale or just naturally low in price. I like to stock up so I can make this recipe whenever I have a craving.
- Just 7 ingredients. You only need 7 simple components to make this tasty dessert and the glaze. Many intricate desserts require a lot of different ingredients but this one keeps it relatively simple. The list includes the ingredients for both components of the dessert, too.
- Ready in less than 30 minutes. It takes less than 30 minutes to prepare and bake the lemon blossoms. This includes making the batter, cooling the blossoms, and dipping them in glaze. You won’t have to wait too long to try one!
Ingredients Needed
Here are all the ingredients you’ll need for the lemon blossoms and the lemon glaze. They are easy-to-find, everyday items!
For the muffins
- Yellow cake mix: You may use lemon cake mix to further enhance the lemon flavor. Ensure that you don’t follow the box directions for ingredients.
- Lemon pudding mix: I don’t add the milk required to make the pudding, just the mix. I love using lemon for the smell and taste but if you want to use lemon cake mix and only have a subtle lemon flavor, you may use vanilla pudding.
- Eggs: The eggs are essential for flavor and structure in this recipe. They make the perfect chewy texture.
- Vegetable oil: For fat and moisture, I use vegetable oil. You may also use melted butter if you like.
For the lemon glaze
- Powdered sugar: This is the perfect sweetener for a smooth and silky glaze.
- Lemon juice: To enhance the flavor and authentic lemon, I like to add lemon juice to the glaze. Feel free to use the bottled kind if you don’t have any fresh lemons.
- Milk: I add a splash of milk to make the glaze perfectly creamy.
How to Make Lemon Blossoms
This is an easy recipe to make. Below are all of the directions for preparing the batter, baking the mini muffin cookies, and baking the tart lemon glaze.
- Prep the oven and pan. Preheat your oven to 350 degrees F. Then, spray your mini muffin tin with nonstick cooking spray.
- Make the batter. Combine the cake mix, pudding mix, eggs, and oil in a large mixing bowl. Stir until combined.
- Fill the muffin tin. Scoop the batter into the muffin tin and fill each cavity about halfway.
- Bake. Put it into the oven and bake it for about 10-12 minutes or until golden brown. Set up a tray lined with parchment and flip the blossoms onto it to cool.
- Make the glaze. While they are cooling, combine the sugar, lemon, and milk in a small bowl. Whisk until smooth.
- Dip the muffins. Dip the top of each of the lemon blossoms into the glaze and set them back onto the parchment paper to set.
- Serve. Enjoy once they are fully cooled and the glaze has slightly hardened!
Tips for Success
- Skip the glaze. You may make these lemon blossoms without the glaze. They are just as tasty. I find they are also easier to store without the glaze as well. Just use lemon cake mix and pudding mix to ensure there’s plenty of lemon flavor.
- Don’t overmix the batter. The batter will be sticky and thick. This is normal! If you overmix the batter, it will make the lemon blossoms dense. There’s no need to keep mixing it to ensure all of the ingredients are incorporated. It’s not going to be as thin as a typical cake batter.
- Add a garnish. Top the lemon blossoms with fresh lemon zest, sprinkles, or white chocolate chips for flair. This makes them a little fancier! I like to do this if I am serving them for a party to add a wow factor for the guests to enjoy.
Proper Storage
You may store these in an airtight container for up to 4 days at room temperature or up to 1 week in the refrigerator. Place them in a resealable bag and freeze them for up to 2 months.
More Lemon Dessert Recipes to Try
- Lemon Blueberry Trifle Recipe
- Lemon Icebox Cake
- Easy Lemon Tiramisu
- Lemon White Chocolate Cookies
- Lemon Meringue Pie Bites
Lemon Blossoms
These soft Lemon Blossoms are a bright, easy-to-make treat that’s perfect for your next party or bake sale. Covered in a sweet lemon glaze, each bite bursts with fresh citrus flavor.
Servings: 48
Ingredients
- 1 (13.25 ounce) yellow cake mix (or lemon cake mix)
- 1 (3.4 ounce) box lemon pudding mix
- 4 large eggs
- ¾ cup vegetable oil
Glaze Ingredients:
- 3 cups powdered sugar
- 1-2 Tablespoons lemon juice half of a lemon
- 3 Tablespoons milk or water
Instructions
- Preheat oven to 350 degrees.
- In a large bowl, combine the cake mix, pudding mix, eggs and oil. Stir the ingredients together until the batter thickens and is somewhat smooth. The batter will be thick and slightly sticky.
- Lightly spray the mini muffin pan, then, using a spoon, or portion scoop, fill the muffin pan, no more than halfway full with batter.
- Bake the muffins for 10-12 minutes, until the tops begin to turn lightly golden. Turn the muffins out of the pan onto a cooling rack or parchment paper to cool.
For the Glaze
- In a medium bowl, combine the powdered sugar, lemon juice, and stir together. Slowly add in a tablespoon of milk at a time until the glaze reaches your desired consistency.
- Dip the tops of each muffin into the glaze and return to the cooling rack or parchment paper to allow the glaze to set.
Last Step:
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Notes
- Filling the muffin pan halfway is just enough. If you fill the muffin pan too full, the muffins won’t bake correctly in the middle.
- If the muffin tops are turning dark too fast in your oven, lower the temperature to 325 halfway through the baking.
Nutrition
Calories: 107kcal | Carbohydrates: 17g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 14mg | Sodium: 87mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 21IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 0.3mg
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7 comments on “Lemon Blossoms”
Is the pudding mix, instant or cook & serve?
Hi Linda. You’ll want to use instant pudding.
These were so easy and very addicting! I love lemon so I added lemon zest to the batter and icing. Also, when they first came out of the oven I drizzled freshly squeezed lemon juice over them so it could be absorbed while warm. Will be making these again!
Can they be frozen?
Hi Kim. Yes these will freeze well. I recommend wrapping them in plastic wrap and then in foil or use an airtight container.
Does the lemon blossoms only make 24 minis ?
This recipe will make approximately 48 blossoms.