These are excellent with no changes. 1 cup of yogurt=8 oz, and 1/4 c of oil is perfect. Oh, I did use plain yogurt with 1 tsp. lemon extract cos I had the same prob finding lemon yogurt. These are worth making just the way they are. Oh, and I completely left out poppy seeds because I really don't like them. Ok, so I did change it a little.

These were just ok, they were bland, and didn't have much lemon taste. Needs something to make them zestier.

Very good, but I intend to play with the recipe a bit more to see if I can get them to come out a bit more tender. The first time I made them I skipped the glaze and just added 1/4 cup lemon juice to the other liquids. And since lemon yogurt is unavailable where we are, I added 1/2 teaspoon lemon extract to 1 cup yogurt. Our family loved them!

Great!

The lemon mixture makes exactly 1/2 cup of liquid, which is 2 teas of lemon mixture per muffin, not 1 tablespoon. No matter how many holes you poke in them, the lemon mixture runs right down the muffin and sits on the pan. Twenty minutes at 400 degrees makes them overdone. A quarter cup of poppy seeds is twice the amount you need......in short, an unreliable recipe.

This recipe is very good. My husband says these muffins are the best I've made. I make these with or without the poppyseeds. Actually, I make one minor change, though. I put in the lemon juice right in the batter and leave out the last little bit of sugar. I do not glaze the muffins afterwards. They are very good that way with a lot of lemon taste.

These were pretty good! I did add the extra lemon yogurt and decreased the amount of poppyseeds. I thought they could hve used a bit more lemon flavor, but they were still good and everyone liked them. will make again! Thank you for the recipe!

This is a good start, but there's definitely not enough lemon flavor... and I don't even really like lemon, just lemon-poppyseed muffins. I'll keep playing with it, though, because it has a lot of promise.

this recipe is very good. i did make a few changes as suggested by others. i used 16oz of yogurt (the whipped kind so it ended up being fluffier). i aslo added a 1 tbs of limoncello to give the batter more flavor. when the muffins came out of the oven i poked lots of little holes in them before added the glaze so that it seeped throughout the muffin giving it a better lemon flavor as well. i will make these again

All in all, a decent muffin. They definitely need the lemon juice/sugar poured over them.... I cannot stress this enough. It turned a bland, dry muffin into one worth eating. I took the advice of others and only used 2Tbsp of poppy seeds. It was plenty. Thanks for the recipe!

This recipe was just okay to me. The glaze was good, but it seemed to only be there to cover the bland flavor of the actual muffin. It didn't seem lemony enough, but this could be my fault, as I used a bit under a tablespoon of zest and "lemon merguine" yogurt rather than plain lemon. I'll probably make again, perhaps adding a bit of lemon juice to the batter.

just not great.

I loved this muffins! I did follow the advice of others though and used 16 oz of lemon yogurt, 2 heaping tablespoons of poppy seeds, 1 tablespoon of lemon extract, and 2 grated lemon peels. I also made mini muffins baked at 350 for 11 minutes. Once the muffins were cool, I juiced the lemons and added 1 1/3 cup powdered sugar to make a yummy glaze! I will make these again and again!

The only thing I changed was the amount of poppy seeds. I reduced them to 2 tbsp. Delicious warm. Thanks

These are good muffins. Not lemon-y enough for us. However, I should say that I did *not* make the lemon glaze. We don't "do glaze" on muffins:~) That just makes them too sweet. At any rate, I changed a couple of things. I actually used the 1/3 cup of fresh lemon juice IN the muffin batter (vs. in the glaze). I made mini muffins with this recipe (24) and ended up with batter left; enough to make four full sized muffins! The batter was very thick and a bit difficult to work with. Definately not pourable. Pretty much near the consistency of cookie dough. I will cut down the amount of poppy seeds next time. 1/3 cup is way too much (and I love poppy seeds!). Most recipes call for 2 tablespoons. I think I will start out with that next time and just eye-ball it to see if I need to add more. The muffins are moist enough...but really good with a bit of butter! I will make these again and perhaps add more fresh lemon juice. I really thought the lemon yogurt would give them a kick, but it didn't.

Delicious! I am eating the first one right now, hot out of the oven and it is PERFECT! I love lemon poppy seed muffins and this is the recipe I will stick with!

These came out great! Followed directions exactly and used a silicon pan. Texture is perfect!

These were a bit hit! I did alter the recipe a bit, added extra lemon extract and used about a cup of whole milk yogurt so they would be more moist. They were good muffins, will definitely make them again. They tasted delicious even the next day with some butter on top. I would recommend this recipe!

AWESOME. I love lemon & I love poppy seeds. This is the best recipe I have found for both! I doubled the poppy seeds as I can never get enough!! I noticed some reviewers thought 1/4 cup way too much, hmm go figure. Some also stated they were dry, but that could be from overmixing?? I didn't have lemon yogurt so I used plain with extra lemon juice. The glaze is what really finishes these gems off!!

Was not impressed with this. Not very lemon-y and to much poppy seed. The "glaze" for the top didn't do much of anything but run over the side and off the top of the muffins.