Reviewed: Apr. 25, 2012

These are really good!!! Some didn't make it to the glazing stage and they were still delicious!!

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tlynnv65

Cooking Level: Expert

Living In: Rancho Cucamonga, California, USA

Reviewed: Nov. 5, 2011

I did like this muffin. I made it and, following peoples' reviews, doubled the lemon. I cut the recipe in half, simply because I was lacking the amount of butter called for. Because I was without a pastry cutter I attempted to use knives to cut in the butter for the crumbs but was unsuccessful so I went without. The muffins came out great, very moist and sweet, but the glaze that I made was too runny and WAY too sweet and tart. My brother liked the muffins; not the glaze. I took paper towels and tapped each of them. This resulted in just enough sweetness. Over all, I hope you read all the reviews before attempting this recipe and tweek it to your preferences. This is a good muffin, not my favorite. I may not make this again, but you never know.

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Theresa

Reviewed: Jun. 10, 2011

I made this recipe as directed, using large muffin tins filled halfway. It made 24 muffins and the topping amount was perfect. Great flavor using fresh lemon juice and fresh lemon peel.

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Reviewed: Jun. 9, 2011

These muffins were delicious. I wanted something lemony and these were perfect. Instead of sour cream, I used vanilla yogurt, I had to use yogurt butter as well, because I'm lactose intolerant. I halved the recipe but there was a still a lot of topping left, I didn't particularly like the glaze it was more like lemony syrup and the topping wasn't that great either. Next time I'll just leave the topping and glaze off.

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Mystery

Cooking Level: Intermediate

Living In: Peoria, Arizona, USA

Reviewed: May 29, 2011

I thought these muffins were delicious... I cut the recipe in half and used the smaller muffin pan because i just cant eat that many muffins. I also added a 15oz can of mandarin oranges which gave it an extra light and fruity flavor! Thanks for the recipe :o)

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Reviewed: Apr. 25, 2011

Fresh out of the oven just moments ago. The smell is wonderful . . . like lemon meringue pie. After reading the reviews, I halved the recipe for the crumb topping and used jumbo muffin tins (yield 18). Most of the glaze ran off the tops. I even went over them a 2nd time. Next time, I will make them without the crumbs and just top with the glaze. Definitely worth a repeat!

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gummy2008

Cooking Level: Intermediate

Home Town: Porter, Indiana, USA

Reviewed: Jan. 9, 2011

These muffins are extremely dense. The "glaze" isn't a glaze at all; the ratio is off and you end up with a thick, sweet lemon juice. The recipe does make a ton of muffins, but no one in my house would eat them.

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Swedishfire

Cooking Level: Expert

Reviewed: Jan. 6, 2011

Extreamly delectable!!I made 24 and they were gone that night in a family of 4!! They came out perfectly, everyone loved how lemony they tasted. 5 stars is just not enough!!

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cookingmama

Reviewed: Nov. 25, 2010

Firstly I don't understand why they don't use baking powder. I halved the recipe, tried to make 12 and ended up with muffin mix all over my oven, since it was too much mixture. It is hard to feel good about a recipe when there is a huge clean up!

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Esther

Reviewed: Feb. 27, 2010

These were amazing! I didn't have excess crumb topping but I did add a lot to each muffin. They were very delicious. The only thing was that I halved the recipe to get 12 muffins and made 18 big muffins. Oh well, more for me to eat!

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