This recipe is great. I was looking for a lemon poppy seed muffin recipe that did not use yogurt and this worked perfect. I omitted the almond and vanilla extract and substitute 1 1/2 tbsp. of real lemon juice and 1/2 of the zest of one large lemon. For the glaze I used one cup of powdered sugar, the rest of the lemon zest and about 1/4-1/3 cup of lemon juice. They were so yummy I ate three within 10 minutes of them being done. It's a good thing I was taking them to my class for the students to eat. Will definitely make these again. One note: I have a regular metal muffin tin and a non-stick (dark) muffin tin. The ones in the the darker pan did get a little chewy on the outside edge. I might try cooking them again on a lower temp for longer next time. The ones in the regular muffin tin turned out perfect.

Reviewed On: Apr. 1, 2009

My family absoulutely loves this recipe. I will not use any other. I do use dark brown sugar. It makes the center a little more gooey (YUM!)I make this all the time for my church and they are always devoured. AT our bake sales one pan will sell for $20 or more. They are always a hit at pie auctions even though they are not a pie.

Reviewed On: Feb. 4, 2002