Reviewed: Dec. 1, 2009

These were good, but I would suggest substituting 1/4 C of lemon juice for 1/4 C of the milk and much more lemon zest.

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Stevie Bowden

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Reviewed: Dec. 1, 2009

This is an easy recipe to follow, but I had to change it to get a lemon tasting muffin. When I did exactly what the recipe called for, the batter turned out more like a dough - very sticky and when they came out of the oven they were dark and tasted like plain. I added a 1/4 cup more milk, 1/2 cup applesauce, 2 tablespoons more sugar, 2 tablespoons lemon juice, and 1 tablespoon less baking powder. I also went ahead and zested the whole lemon. I still think the lemon taste isn't strong enough, and my taste testers agree. When following the original recipe, you will see that the wet ingredients are not enough for the dry. My additions made the muffins moist and sweet. I just need to tweak the lemon flavor and they will be perfect.

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melaniediane

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Reviewed: Nov. 18, 2009

it turned out tasting like scones :(

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Dania Attar

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Reviewed: Nov. 5, 2009

Very easy way to follow, and it turn out good! I follow some of the advise given, it really help! But it little dry, I think should add more milk instead.

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Easthrine

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Reviewed: Aug. 7, 2009

I did not love this recipe. The muffins were dry and bland, but my toddler loved them. Next time I'll try more lemon zest and possibly glaze them.

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Flamygurl

Cooking Level: Intermediate

Living In: Mountain View, California, USA

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Reviewed: Jul. 13, 2009

This is a very easy recipe to follow and turns out nicely with a cake-like texture. The entire family likes them and I can't keep them in the pantry. If you like a little more lemon flavor, just put on a glaze of lemon juice and sugar and put in some more lemon zest.

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Elisheva

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Reviewed: Jul. 12, 2009

These were alright - in my opinion the deifnently need a lot more lemon flavour. I tried them with the lemon glaze as other reviews suggested, this helped out and was very good. I did not like the texture of the muffins. Next time I will be adding more lemon juice and rind, and reducing the baking power as others suggested.

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cherylchristina

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Langley, British Columbia, Canada

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Reviewed: Jun. 20, 2009

I was worried when the batter turned out to be more like a dough and I had trouble releasing it from my cookie scoop. I added some lemon juice and sprinkled with poppyseeds. They did turn out kind of bready. Not sure if I did something wrong here. I know I didn't overmix. I used a mini muffin tin to make them then when I found the texture wasn't muffiny I decided to cut off the tops, put some raspberry jam and put the tops back on. Then I made a glaze out of confectioners sugar, milk and vanilla and drizzled on. My co-workers loved them. Overall the flavour was nice but I didn't care for the texture.

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Autumn Leaves

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 6, 2009

This recipe only makes about 8 full muffins. I have used peels of 2 lemons and juice of one lemon. It turned out great!! I will make it agian soon and will certainly make more! Maybe doubling the ingredients! It's a very simple recipe! Encourage all the first timers to try this!

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CarmenT

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Reviewed: May 30, 2009

Add more lemon zest! I also added poppy seeds, about 2 tbsp.

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Marci

Cooking Level: Intermediate

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Reviewed: May 29, 2009

For this recipe I only give 4 stars, with the additions I would give it 5 or more if I could. These were sooo good, Im planning on making more in the morning. I used the zest of a whole lemon and I used alittle more milk than what it called for probably about 1/8 cup more because I thought they were to thick. Also, I din't have an egg so I added 2tbsp sour cream to it (Im not sure if that can be used for an egg subsitute but it turned out good anyways) Then mine only took about 15 mins to cook (my oven must cook faster) anyways after they were done I used the juice from the lemon and mixed it with sugar and powder sugar and poured it on top on the muffins. Oh so good!!!

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southerncook

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

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Reviewed: May 23, 2009

Instead of lemon I used lime and added the zest of 2 limes and the juice of one. The result was fine, but maybe a bit tastless. My mother says that more sugar would be required.. I used exactly that of the recipe.Anyway, it is easy to cook... and with same other readjustments... bon appetit!

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Lys

Cooking Level: Beginning

Living In: Bilbao, Euskadi, Spain

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Reviewed: May 4, 2009

Love this recipe. Muffins turned out very fluffy and flavourful. I've made them twice with 2 modifications: 1) added the zest of 1 lemon, and 2) topped with a lemon juice/sugar glaze. delicious. I think they would be really good with blueberries, will try that next time.

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jojo77

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Reviewed: Apr. 24, 2009

they were nice

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carli

Cooking Level: Beginning

Living In: Barcelona, Cataluna, Spain

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Reviewed: Mar. 29, 2009

Loved the rustic look of these muffins but I'm sure my customers would prefer prettier muffins. Either way, they're easy to make and very flavorful. I did make a lemon juice/sugar glaze and poured a teaspoon on each muffin.

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Kristina

Cooking Level: Intermediate

Home Town: Merritt Island, Florida, USA

Living In: Saint Cloud, Florida, USA

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Reviewed: Mar. 23, 2009

this recipe is tasty and easy a few suggestions though I grated all of the zest off of a whole lemon and added the juice from the lemon aswell I also added more milk I found the batter to thick, once I had the batter in the muffin trays sprinkled zest on the tops this made these muffins sweet and wonderfully lemony. My husband says they are to die for lol I have to say I agree.

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Alexandra

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Reviewed: Mar. 13, 2009

This is a good lemon muffin recipe. I used grapefruit zest and juice the second time I made it and it tasted delicious!

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snow

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Reviewed: Mar. 3, 2009

After some adjustments, I found this to be really good! I added about 2 TBSP of freshly squeezed lemon juice and a bit of vanilla. Made them in mini muffin tins and baked for about 10 minutes and then frosted with a lemon juice/powdered sugar frosting. A hit all around!

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Kelli

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Reviewed: Dec. 9, 2008

Great recipe!!! Do get them extra fluffy and soft, I sifted the flour twice and instead of vegetable oil I used 80gr melted butter. Thanks for sharing!!

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Irini

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Reviewed: Aug. 6, 2008

This recipe was okay. The muffins were not very moist and there were not very lemoney flavoured as well .. I think I will keep looking for a better recipe, I just wish I had read the comments of others before trying this out...

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Sarosh

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