"Very moist and so delicious." — Karen Gibson
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lemon flavored yogurt
grated lemon zest
I made these muffins for the second time and made a few changes that made all the difference. Now I have a recipe that is worth making again. I used the lemon yogart but 16 oz instead of 12 and 1 tbs. of lemon extract. Definately cut the amount of poppy seeds in half, 1/4 cup is WAY TOO much. 1/8th cup is plently, I promise. I also used 1/3 cup of oil. I baked them at 400 for 10-12 minutes and they were perfect. Very moist but not greasy, and just the right amount of lemony flavor. The second day they are still yummy warmed in the micorwave.
The muffins were okay, but very dry.
It's lovely. I used plain yogurt instead of lemon flavored yogurt and it worked fine.
These muffins turned out quite nice. I couldn't find Lemon Yogurt at the supermarket so I used plain and added lemon extract to it before I mixed in the eggs and oil, etc. Next time I might reduce the amount of poppyseeds just slightly. This recipe made 16 muffins for me. 20 minutes at 350 was perfect in my oven. I will make these again. Thanks Karen!
These muffins were very easy to make, and they taste great! I made mini-muffins (350 degrees for about 10 mins.) and they turned out perfect. I really like the extra lemon zest in the centre and I sifted icing sugar over the tops. Watch for the edges to turn brown, and they'll be done. (The tops don't turn brown that much.)
I would have given this recipe 5 stars after the changes I made, but I have to give 4 because it was a bit too dry for me made as-is. The followed some advice by others the second time around and definitely more moisture is needed. So I used 2 lemon burst yogurt cups, 6 oz. each, which 1 and 1/2 cups total. I also used 1/3 cup of oil rather than only 1/4 cup. I did not measure out my poppy seeds. I just used a small little plastic jar of Tone's poppy seeds, which was somewhere between 1/8 and 1/4 cup. (I can see where 1/4 cup might have been pushing it, the amount I used was plenty!) I kept everything else the same and baked in giant muffins tins which made 6 muffins total for me. I dropped the temperature to 375 so the outside wouldn't cook too fast, leaving the middle raw. They came out perfectly, and the the rose nicely giving a decently-rounded top. The lemon/sugar mixture was perfect to pour over the top. This really gives the muffins their flavor. Oh, and I followed the advice a few other cooks and added a tablespoon of lemon extract along with the lemon zest to the batter. This is a great place to start with a lemon poppy seed muffin, just needs more liquids and it's perfect! Thanks for sharing. :-)
This recipe was wonderful!! I have read the other reviews, and I have to say that I don't know how some people ended up with dry muffins. They were very moist and perfectly browned in 19 minutes. The lemon flavor was perfect with the lemon juice and sugar over the top and the light lemony flavor of the muffin itself.
the muffins were awsome.
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Poppy Seed Muffins I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 62
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