Reviewed: Sep. 16, 2009

Good, moist, nice lemon flavor. I used a very scant 1/4 c poppy seed, after reading other reviews. I screwed up the last part, instead mixing the lemon juice into the batter. It turned out great despite the mistake and I didn't add the last few T of sugar. They are sweet enough for me! I had enough batter to fill one regular muffin and a mini muffin tin.

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HipChickDigs

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Aug. 31, 2009

Flavor was great, but they came out dry. Mine were done @ 13 minutes. 30 minutes would be way to long. I think the higher temp dries them out. I will try 375 or 350 next time. I used 2 tbsp poppy seeds.

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Nikki

Cooking Level: Intermediate

Living In: Des Moines, Iowa, USA

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Reviewed: Aug. 10, 2009

This recipe was good when I followed other suggestions of doing 1/3 cup of oil and 1/8 cup of poppy seeds and adding 1 tbsp of lemon extract and 1&1/8 cups of lemon yogurt. They only need to bake between 10-12 minutes for sure. with these changes they are WONDERFUL!

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xcarolinex

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Reviewed: Jul. 22, 2009

I followed the receipe and I agree with alot of the other reviews, these are very dry muffins. As I love this kind of muffin I'm willing to try it again this time adding more oil to make them moist as suggested by others.

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obrienn

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Reviewed: Jul. 17, 2009

These were very dry and did not have much lemon flavor. Not worth the time to took to make them. I will keep looking for a better recipe.

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MayMay

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Reviewed: Jun. 25, 2009

I used this recipe to make mini muffins for a baby shower. They turned out wonderfully!

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beckyhome-ecy

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Reviewed: May 23, 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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stubbi

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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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SproutMommaAlison

Cooking Level: Expert

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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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d212

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Reviewed: Apr. 28, 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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joyfuljoyous

Home Town: Austin, Texas, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Apr. 18, 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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Alice

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Apr. 7, 2009

For super lemony muffins, may I suggest adding a couple teaspoonfuls of pure lemon extract.

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John Taylor

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Reviewed: Mar. 21, 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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Kristen

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

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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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Butter-Bug

Cooking Level: Intermediate

Living In: Arnaudville, Louisiana, USA

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Reviewed: Mar. 16, 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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ThanksgivingTwinsMom

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Reviewed: Feb. 15, 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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luv2cuk

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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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GRANDECAHOON

Cooking Level: Expert

Living In: Rochester, New York, USA

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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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Monica

Cooking Level: Expert

Home Town: Bronx, New York, USA

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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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