These delicious lemon muffins with poppy seeds are the perfect muffin recipe for any breakfast or brunch. They are a cinch to make and come together very quickly but are so soft and tasty.
Preheat the oven to 350 degrees Fahrenheit.
Line 2 muffin pans with cupcake wrappers or grease the muffin tins if you prefer.
In a large bowl, combine the lemon cake mix, the lemon instant pudding, eggs, vegetable oil and poppy seeds and mix well. You can do this by hand but a stand mixer makes this really simple and fast.
Slowly add the boiling water to your mixture and mix at the same time.
Pour the batter into the muffin tins. You should fill the liners about ⅔ of the way full.
Bake the muffins for about 15-17 minutes, until tops of the muffins are light golden brown.