The reviewer gave this recipe 5 stars. This recipe averages a 3.99 star rating.
Reviewed: Jun. 26, 2009
I used this recipe to make mini muffins for a baby shower. They turned out wonderfully!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.99 star rating.
Reviewed: May 25, 2009
I thought these were great! Mine came out a bit flat, but still moist and yummy. It didn't take 20 minutes to bake. The edges were getting too brown. Will definately make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.99 star rating.
Reviewed: May 18, 2009
I loved these! The edges that got a little too brown, were heavenly! Very moist and just delicious overall. We didn't do the glaze b/c my son doesn't like it, and they were still perfection!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 3.99 star rating.
Reviewed: May 6, 2009
definitely delicious. i took the advice of others and used a little more than 1/8 C. poppy seeds (and that was a perfect amount), used 1/3 c. oil...and i used the most delicious yogurt stonybrook farms organic "lucious lemon" fruit's on the bottom-12oz) and it was amazing. cooked for 15min each in my oven (a little bit longer than others did i guess). super moist and super delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.99 star rating.
Reviewed: May 1, 2009
I love LOVE poppy seed muffins! These were great with the modifications suggested. I used 12 oz yogurt (1 lime 1 lemon), 1/8 c poppy seeds, 1/3 c oil. Now, here's where I messed up! Haha, I put the lemon juice in with the yogurt and everything, so I used 1 T lemon extract 1/3 c water and 3 T sugar for the mixture to pour over the tops:) They tasted great! Mine didn't puff up, but maybe it had to do with the altitude? or the fact that I used 1 1/2 c whole wheat flour and 1/2 almond meal instead of white flour:) Thanks for a keeper!
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Home Town: Austin, Texas, USA
Living In: Albuquerque, New Mexico, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.99 star rating.
Reviewed: Apr. 20, 2009
This is the best lemon poppy seed muffins I have had. The texture was wonderful and the taste was not too sweet. I baked for 15 minutes at 400, anymore time and they would have overdone. The only thing I changed was I used butter instead of oil.
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Cooking Level: Expert

Living In: Vancouver, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.99 star rating.
Reviewed: Apr. 7, 2009
For super lemony muffins, may I suggest adding a couple teaspoonfuls of pure lemon extract.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.99 star rating.
Reviewed: Mar. 23, 2009
I just made these, they taste good - but I would now make the following adjustments. I followed reviewers advice. First of all, 12 oz of lemon yogurt IS enough! Also, I would use 1/3c. veg. oil and poppy seed instead of 1/4 (that's too much) - **also - take it literally when they say LIGHTLY GREASE THE PANS - ESPECIALLY if you have non-stick pans (they still need a bit) - In addition, I tried it both ways - with the high heat and 20 min will nearly burn them, 15-17 min at 350° is best - keep an eye on them! Will probably make them again - but this time with these adjustments!
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Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.99 star rating.
Reviewed: Mar. 17, 2009
I'm sure that this would be a very tasty recipe as written but I couldn't resist a couple of changes. I added 1/2 tsp. of coconut extract(just felt right) and garnished the tops with sliced almonds. Warning: If you are using a dark, non-stick pan, cut the cooking time! I burned my first batch-but I still ate them-thats how good they taste :)
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Cooking Level: Intermediate

Living In: Arnaudville, Louisiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.99 star rating.
Reviewed: Mar. 17, 2009
followed the recommendation to reduce the poppy seeds and added a bit of vanilla extract. They turned out beautiful and tasted great (used zest and juice from a meyer lemon from our backyard) - I had a dozen regular size muffins to bring to a teacher's brunch plus a handful of minis for our family. Will definitely be making these again, as my family was disappointed to get only one mini each!
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The reviewer gave this recipe 4 stars. This recipe averages a 3.99 star rating.
Reviewed: Feb. 18, 2009
muffins are so moist! i had plain yogurt so I added a table spoon of lemon flavoring. also as i was folding the batter it was still a bit dry...so i added a table spoon of lemon juice.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.99 star rating.
Reviewed: Jan. 29, 2009
Love these muffins! When I plan on traveling with these muffins, or storing them in a ziploc bag, I don't do the glaze part. They are still really yummy and moist.
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Cooking Level: Expert

Living In: Rochester, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.99 star rating.
Reviewed: Dec. 29, 2008
These were good. I used 12oz. of yogurt, but plan to make them again with 8oz. of lemon yogurt. I used butter in place of the oil. Overall, they were moist and tasty.
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Cooking Level: Expert

Home Town: Bronx, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.99 star rating.
Reviewed: Dec. 23, 2008
This is a pretty good recipe. I used plain yogurt and just added a little bit more lemon zest and it worked fine. I would probably add even more next time (2 tbsp +). The lemon/sugar finishing touch made it just right for lemon flavour. I only used 1/8 cup of poppy seeds as was recommended by someone else and it was a perfect amount. I also only baked them for 12 minutes at 400 deg. I can see how they could turn out dry if you bake them longer than that but 12 minutes was more than enough time. Overall, it's a good one!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.99 star rating.
Reviewed: Dec. 19, 2008
These are great and I use a simple sugar glaze on top. Very good and I use agave and applesauce in these.
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 3.99 star rating.
Reviewed: Nov. 18, 2008
Sorry to say but I did not enjoy these very much. They were a little on the dry side and didnt have enough lemon flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.99 star rating.
Reviewed: Oct. 23, 2008
Very good! I used two small containers of Yoplait "Lemon Burst" flavored yogurt. I also made no changes to the recipe except to half the amount of poppy seeds (1/4 cup is WAY too much AND poppy seeds are EXPENSIVE) and to add a little powdered sugar to the top. The muffins turned out a little dry in my opinion, but they were still really yummy, and oh so easy to make. I like mine warm with melted butter, and hubby likes his with cream cheese. A fantastic breakfast treat or midnight snack! Thanks for sharing.
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Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.99 star rating.
Reviewed: Sep. 18, 2008
I just made these today and WOW!! Great recipe. We have been buying lemon poppyseed muffins from the grocery store and although we enjoy them, they are very greasy. I decided to try these and the only things I did different was to follow other reviewers tips to use only 1/8c. of poppyseeds and added a bit of fresh lemon juice to the batter as well. I used just a smidgen more than 1/4c of oil but I am sure the 1/3 would still be fine. I found a lemon meringue parfait flavored yogurt by Yoplait called Source Dessert Selections so that is what I used. Love the lemon juice/ sugar touch at the end. I had no problems of puddling. After they are baked, poke holes with a toothpick and brush on the juice. These were fabulouse!!! Thanks
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The reviewer gave this recipe 4 stars. This recipe averages a 3.99 star rating.
Reviewed: Jul. 23, 2008
These tasted great!!! I did change things around a bit. I used about 1/4 c. of soymilk and the juice of 1-1/2 cups of real lemons rather than yogurt. I increased the oil to 1/3 cup. I added the juice of 1 lemon to the batter. I used the last half lemon and one tbsp of sugar to pour over the muffins after baking. They were really lemony and moist. This should help those of you who didn't get enough lemon taste!! It really worked. I also sprayed the muffin tins with lemon flavored baking spray rather than greasing the muffin tin.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.99 star rating.
Reviewed: Jul. 1, 2008
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.
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