Lemon Cake Mix Muffins with Streusel and Lemon Glaze

lemon cake mix muffin with lemon streusel and lemon glaze on a white plate.

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Lemon Cake Mix Muffins with Streusel and Lemon Glaze

Bright, fluffy lemon cake mix muffins with a crunchy lemon streusel topping and sweet lemon glaze. Easy muffins, full of citrus flavor, and a perfect sweet treat, breakfast on busy mornings, or a special occasion brunch.

Prep Time10

Cook Time20

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 319kcal

Author: Cara Lanz

Ingredients

1 box lemon cake mix 13.25 to 15.25 oz.
2-3 teaspoons lemon zest (from one large lemon)
3 large eggs
1 cup plain Greek yogurt, full-fat or low-fat
½ cup canola oil

Streusel Topping

1 to 1 ½ tablespoons melted butter
reserved cake mix + lemon zest

Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat oven to 425°F. Line a muffin pan with paper baking cups and lightly spray them with nonstick cooking spray, or lightly coat the cups in the muffin tin with spray.
In a large bowl, whisk cake mix and lemon zest together. Place ½ cup of the mixture in a small bowl for the streusel topping.
Make a well in the center of the dry mix in the large bowl. Crack eggs into the center of the well and whisk until beaten. Add the Greek yogurt and oil, and stir them with the eggs. Use a sturdy spoon to stir the dry mix into the yogurt mixture until just combined. The mixture will be thick.
For the streusel, add 1 to 1 ½ tablespoons melted butter to the reserved dry mix in the small bowl. Mix with a fork or clean hands until the mixture is well combined, fully moistened, and crumbly.
Fill all 12 muffin cups to the top with batter. Sprinkle each one with streusel.
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for 11-13 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. The internal temperature should read 200 degrees.
Cool muffins in the pan for 5-10 minutes, then transfer to a wire rack to cool.
In a small bowl, stir the powdered sugar and lemon juice together until it reaches a drizzling consistency. Drizzle the lemon glaze on top of the muffins.

Notes

You'll need one lemon for this recipe -- the zest for the muffins and the juice for the glaze.
Mixing streusel by hand is the fastest and easiest way to go.
Skipping the streusel? Use all the cake mix in the batter -- no further adjustments needed.
Use a cookie scoop, ice cream scoop, or measuring cup for evenly sized muffins.
Store lemon streusel muffins with paper towels above and below at room temperature or in the refrigerator if humid.

Nutrition