Ready to Bake Batter

Lemon Poppy Seed Muffins

Makes 30 standard muffins


  • 66 oz (1 full pouch) Krusteaz Professional® Ready to Bake Sweet Cream Vanilla Cake & Muffin Batter #732-0625
  • 3 tablespoons fresh lemon juice
  • 1 ½ teaspoon fresh lemon zest
  • 1-2 drops yellow food coloring (optional)
  • 3 large eggs
  • 3 Tbsp poppy seeds
  • 6 cups sifted powdered sugar
  • 8-12 Tbsp milk
  • 1 tsp vanilla


  1. Remove Krusteaz Professional Ready to Bake Sweet Cream Vanilla Cake & Muffin batter from refrigerator. No slacking required.
  2. Line muffin pan with paper baking cups (recommended). If liners are not used, lightly grease each muffin cup. Tip: Use double liners for fuller muffins.
  3. Cut open one end of the pouch and squeeze batter into a bowl. Stir in lemon juice, lemon zest, egg shade color, eggs and poppy seeds.
  4. Using a #20 scoop, scoop batter into muffin cups (or fill each 2/3 full).
  5. For convection oven, bake at 325°F at low fan speed for 25-30 minutes, turning pan(s) halfway through bake time.
  6. Allow muffins to cool completely.
  7. Drizzle prepared glaze and serve.
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