Krusteaz Meyer Lemon Pound Cake Mix makes it super easy to whip up a batch of these Lemon Raspberry Muffins. As one of the generous IFBC sponsors, I came home from Seattle with a box they gave me and immediately grabbed a mixing bowl.
The International Food Blogger Conference had numerous name brand food product, supply, and service companies that provided the attendees a little sampling of what they have to offer free of charge. Krusteaz hosted a hands-on cookie swap that offered some great ideas that are quick, easy, and budget-friendly. They also gave us some of their new products.
So with a box of Meyer Lemon Pound Cake Mix in hand and some frozen raspberries in the fridge, I baked up a dozen muffins. Oh, these turned out soooo heavenly.
I gave the icing mix a little spank of flavor that married nicely with the lemon and raspberries.
The great thing about mixes is that you don’t have to use them specifically for what they’re made for. Case in point. I didn’t make a pound cake. I made muffins.
- TIP: When converting a cake or quick bread mix into cupcakes or muffins, you need to adjust the bake time in the instructions. Reduce the baking time to 1/3 to 1/2 the time called for. Be sure to keep an eye on them, and test for doneness with a toothpick.
These muffins turned out dense and moist, which is the way I like them. They hold the crumb when you bite in.
As for that white icing that I drizzled on top, I used a splash of almond extract to pair with the other flavors going on. The sweetness of the berries, the tart lemon, and the hint of nutty almond play well with the tastebuds.
Hubs took one bite, and all he did was go uummmm yum. He usually eats just one of anything put before him. This time he grabbed a second. And, um, I think a third, too!
Between morning coffee and an afternoon snack, I have a feeling these will vanish by tomorrow. They are that good.
Krusteaz is a brand I have trusted and used for many years. It just so happens that before I left home for the conference, I had whipped up a batch of their Triple Chocolate Chunk Cookie Mix so hubs would have some fresh cookies to nibble on while I was gone. Let’s face it, there are times when it’s easier and faster to use a box mix rather than to make something from scratch. If it’s a quality mix, I don’t mind because I know the outcome will be good.
For many years I have used their Cornbread Mix to make the stuffing for Thanksgiving and Christmas dinners. It’s so convenient to whip it up the day before. With so many other things to do to get that big meal on the table, I’ve always appreciated having it as part of my prep work routine.
Okay, do I have you wanting to try this easy muffin recipe I came up with? One word of caution. Be sure to set aside a few for yourself, or you might not get a chance to enjoy one of these tender, tasty little gems. Just sayin’.
All it takes is a box mix and a few simple ingredients to churn out these delightful, fruitful muffins. Here’s the handy printable recipe so you can make these at home.
- For the muffins:
- 1 box Krusteaz Meyer Lemon Pound Cake Mix
- ¾ cup water
- 10 tablespoons butter, melted
- 1 cup frozen raspberries
- For the icing:
- 2 tablespoons water
- ¼ teaspoon almond extract
- Preheat oven to 375 degrees.
- Lightly grease 12 muffin cups with shortening.
- Place cake mix in large mixing bowl. Add water and butter. Stir until just moistened.
- Gently fold in the raspberries.
- Evenly spoon batter into prepared muffin tin(s).
- Bake at 375 degrees for 10 mins.
- Reduce oven temp to 350 degrees and continue baking for 12 mins.
- Test for doneness with toothpick. It should come out clean when inserted in center of muffin.
- Allow to cool for 10 minutes on rack before removing.
- Gently release muffins from pan and allow to cool completely on rack.
- To make icing, whisk together the mix, water, and extract until smooth.
- Drizzle over cooled muffins. Allow to set.
By starting the baking process at a higher temperature, the muffins will puff up and yield a nice rounded dome shape on top. Be sure to use light-colored aluminum baking tins, if possible, to prevent burning.
That’s a wrap on my experience with Krusteaz. Thanks again to Foodista and Zephyr Adventures for bringing together the International Food Blogger Conference, and the inspiring and informative speakers and sessions. I’ll definitely be back next year!
So my question of the day is, do you ever bake from a prepared box mix? If you do, please tell us all what your favorite is and how you like to use it. Do you get creative, or do you stick with the intended purpose of the mix?
Thanks for sharing your ideas and feedback. We love to hear from you!
Disclosure: In exchange for a reduced registration fee, I have agreed to write about my experiences at the International Food Blogger Conference.