Recipe: Tangy Lemon Muffins

Souplantation and Sweet Tomatoes would often host a “Lemon Month” in April featuring lemon-flavored salads, pastas, and desserts. This muffin is surprisingly light and bright.

The following is an official Souplantation-provided recipe originally printed by the San Diego Union-Tribune in 2010.


Recipe yields approximately 2 dozen muffins.


  • 3 cups white flour
  • ½ cup wheat flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt


  • 7¼ fluid ounces buttermilk
  • 5½ fluid ounces frozen lemonade concentrate
  • 4½ fluid ounces canola oil
  • 6 tablespoons instant lemon pudding mix
  • 5½ tablespoons fresh lemon juice
  • 2¾ teaspoon lemon flavored extract
  • 1 teaspoon grated or finely diced lemon zest
  • ¾ cup white sugar
  • ¼ cup water
  • 2 eggs


  • Preheat oven to 325 degrees.
  • Combine dry mix ingredients in a bowl and mix until thoroughly combined.
  • Combine wet mix ingredients in a large mixing bowl. Beat wet mix to dissolve the sugar.
  • Combine the wet mix and dry mix in a mixing bowl. Mix until thoroughly combined. Do not overmix.
  • Spray muffin pan with quick-release spray. Scoop muffins into muffin pan with 2-ounce scoop. Sprinkle powdered sugar on top. Bake for approximately 15 minutes.

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2 Responses

  1. Ron Cochran says:

    This restaurant chain is the only one I have ever truely missed. Taking friends and relatives there always meant real enjoyment for all concerned. Wish they were still here.

  2. Rosie says:

    Thank you for this yummy recipe that I’d been looking for. I’ve also been looking for a recipe for their delicious cinnamon muffins. Anyone have this one?

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