Reviewed: Oct. 24, 2009

These were VERY dense, even in mixing I knww they were not going to be like muffins. Came out really hard. Will not make this recipes againl

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Jackie

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Reviewed: May 12, 2009

Wow! These are amazing! I made them for my mom on Mothers Day - she loved them, as did the rest of the family, even those who don't like lemon! For me, the batter made 18 muffins, and a loaf of bread. The loaf DID NOT turn out well, it was going in the middle, but really brown on the outside, so I would do all muffins. I halfed the crumb recipe, and had the perfect amount. Will use this one often!

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BakingCowgirl

Cooking Level: Expert

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Reviewed: Apr. 9, 2009

I halved this recipe to make 8 texas-sized muffins, and halved again the topping per other reviewers advice. I also added poppyseeds and a dollop of lemon curd in the middle of the muffins, which made them moister inside. They were very yummy. My husband even said, "you're amazing" as he saw me sprinkling struedel on top. He was impressed before he even tasted them! I had a reheated one this morning, two days after baking, and it was still very yummy. I'll definitely make these again.

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Mrs. J

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Reviewed: Mar. 29, 2009

I made 32 large muffins out of this recipe. The crumbly topping, which in my opinion needs more butter to crumble that amount of flour/sugar mixture, could probably top 100 muffins. The dough was very thick but I was surprised how nice they raised in the oven. I won't be making these too often considering the amount of fat used, but it's a great way to use sour cream for someone who loves lemon.

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Edion

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2009

Can I just say OMG! This morning I was looking to bake muffins (its a cold rainy day in Southern California) and wanted to use the lemons from my tree outside. I followed the recipe almost exactly...except that I was out of butter (go figure) so instead I used butter flavored Crisco sticks and as suggested by another reviewer, I doubled the lemon juice to 6 TBS since I have so many lemons. The muffins came out so moist and delish! Not too sweet or tart..perfect. The glaze was a nice touch on the topping. Hubby loved them and ate 2!

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nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

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Reviewed: Dec. 21, 2008

These were ok. They are definitely dense, I was looking for a more lemony taste. I made these as mini muffins, baked them for about 15 mins, made a lot of mini muffins! I cut the topping in half and had a little left over. The topping does make a lot! The glaze seemed to roll right off the muffins. The next day I made a lemon glaze and colored it with red and green food coloring, drizzled this over the cookies, they look real nice on my Christmas cookie trays.

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 16, 2008

This was pretty good but not great. I thought they came out very dense and didn't rise much. Also, as other reviewers have noted, the streusel topping made WAY too much, and also I really didn't think it was a normal streusel--it was very floury and not sweet enough. I made half with the streusel and half with just sugar on top, and the streusel really didn't add anything. Finally, the quantity seems to be off--I cut the recipe in half and still got 23 muffins in normal-sized tins.

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KATERINAJB

Cooking Level: Intermediate

Home Town: Norwalk, Connecticut, USA

Living In: Reston, Virginia, USA

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Reviewed: Nov. 11, 2008

These were great the lemon flavor really comes from the glaze!

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pizzagirl30

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Reviewed: Nov. 10, 2008

I THINK THIS IS ONE OF THE BEST RECIPES EVER

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kamiya

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Reviewed: Nov. 8, 2008

I thought these were a bit dense and heavy for a muffin. I think I prefer the lemon poppyseed variety instead...Definitely only make a 1/2 of the topping or even less. It makes so much!

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Lysa

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Oct. 7, 2008

This recipe was very good! i did make some changes of my own. I added lemon curd into the batter which made it nice and lemony. I got 36 muffins out of the recipe and used all of the topping. I gave each muffin a good amount of the topping and it made the muffins have a wonderful crunch. I added grated lemon zest into the glaze another way to give it nice lemon flavor. Everyone loved them and I would definitely make these again. I did not find them dense at all. Thank you for the recipe.

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TINAFOX

Cooking Level: Expert

Living In: Lake Arrowhead, California, USA

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Reviewed: Sep. 2, 2008

They were so thick and dense i hated it. they were so heavy too. i think there was way too much butter or something. it's not what i expected from a muffin. i expected fluffy-goodness. but no, the only thing i liked was the glaze because it made the top slightly crunchy.

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Jennifer

Cooking Level: Expert

Home Town: Falls Church, Virginia, USA

Living In: Vienna, Virginia, USA

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Reviewed: May 31, 2008

This made way too many muffins. The topping was excellent though. The glaze almost made them soggy.

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TeacherTina

Cooking Level: Intermediate

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Reviewed: May 29, 2008

These muffins were great! I did halve the recipe and it made 48 mini-muffins. I do agree with some of the other reviews, I quartered the topping and still had plenty left. Also the muffins stayed moist and soft even after a couple of days, they didn't get hard.

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TRACYANNE78

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Reviewed: Mar. 4, 2008

These are great muffins - really lemony and very tender and light. To get only 24, however, you should use the larger muffin tins. I used the regular sized ones and ended up with 48 muffins. BUT - in using the regular size I had just enough struesel topping for all 48. So there's the trade-off.

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annt

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: Walnut, California, USA

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Reviewed: Mar. 4, 2008

These are very good - though I did make a mistake - I added the 1/3 C of lemon juice to the batter. This actually worked out really well and they had a great lemon flavor! I agree with the other reviewers - you can cut the topping recipe in half and still have PLENTY. They don't necessarily need the glaze, but it does add a nice bit of sweetness and tartness.

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DEADARMADILLO

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Reviewed: Feb. 23, 2008

These weren't bad but they weren't as great as the reviews make it seem. I followed the recipe exactly and even added a little lemon extract in addition to the juice and peel and they just weren't lemony enough. The glaze is extremely lemony, which is what I wanted, but when I glazed the muffins it rolled off because of the crumb topping. Perhaps I used too much topping? The parts that weren't covered in the topping did absorb the glaze but, because the majority was covered by the topping, it just didn't have enough. Overall it was a decent muffin but I think I'll keep looking for something that will give me that fresh lemon taste. Thanks though.

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Java_Girl

Cooking Level: Expert

Home Town: Austin, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Nov. 18, 2007

I loved this recipe. I do wish I had read the other reviews first though because I had way too much of the topping. I only made half of the recipe and it made 48 mini muffins. Overall a fantastic muffin recipe and my brothers loved them. I will make these again.

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Rachael

Cooking Level: Beginning

Home Town: Griswold, Connecticut, USA

Living In: Sequim, Washington, USA

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Reviewed: Jun. 19, 2007

Quartered the recipe and got moist muffins that still needed a bit more lemon flavor, though the glaze was very good. Substituted silken tofu for the sour cream.

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Ellen Pfeiffer

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Reviewed: May 31, 2007

Very moist and great taste! Although I cut down the crumble topping and the glaze was to sour for us. But this is wonderfull even without the glaze! This is one of our favourite muffins at home. My kids loved them and my husband also. Thank you for this great recipe. Greetings from Europe

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Ollobollo

Cooking Level: Expert

Living In: The Hague, Zuid-Holland, Netherlands

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