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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sugarbunni

Cooking Level: Intermediate

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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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stacychav

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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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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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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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cravescaramel

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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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nancy1026

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Reviewed: Jun. 30, 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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Julie B

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Reviewed: Jun. 18, 2008

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

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Christina

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Reviewed: Apr. 26, 2008

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!

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Nomadic Missy

Cooking Level: Intermediate

Home Town: Antigo, Wisconsin, USA

Living In: Appomattox, Virginia, USA

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Reviewed: Feb. 23, 2008

Great!

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Jane

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

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.

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MRSBOOKWORM

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Reviewed: Oct. 29, 2007

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.

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NEWCOMER1

Cooking Level: Intermediate

Home Town: Elmira, Ontario, Canada

Living In: London, Ontario, Canada

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Reviewed: Oct. 1, 2007

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!

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Jenn D.

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Reviewed: Sep. 10, 2007

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.

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Erinmoo526

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Aug. 15, 2007

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

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Liz K.

Cooking Level: Intermediate

Home Town: Rock Hill, South Carolina, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Jun. 9, 2007

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!

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tandreac

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Reviewed: Apr. 28, 2007

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.

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The Nightingale

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Reviewed: Apr. 17, 2007

just not great.

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JEM

Cooking Level: Expert

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Reviewed: Mar. 31, 2007

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!

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SWEETPOISON343

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Reviewed: Nov. 20, 2006

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

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Nov. 16, 2006

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.

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