Lemon Blossoms (Mini Lemon Muffins)
Lemon Blossoms are a delicious recipe for people who love lemon desserts Topped with a homemade glaze, this bite-sized treat is so good.
- 1 box yellow or lemon cake mix
- 1 - 3.4 oz box lemon pudding mix
- 4 large eggs
- ¾ cup vegetable oil
- 3 cups powdered sugar
- 1-2 Tablespoons lemon juice half of a lemon
- 3 Tablespoons milk or water
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.
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.
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.