Reviewed: Sep. 1, 2006

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!

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LITTLEONE250

Cooking Level: Expert

Living In: Vancouver Island, British Columbia, Canada

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Reviewed: May 29, 2006

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

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keylove4keylime

Home Town: Pancake, Texas, USA

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Reviewed: Mar. 6, 2006

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!

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JUSTSMURFIE1976

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Reviewed: Mar. 5, 2006

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!!

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ROBYNBNB

Cooking Level: Expert

Home Town: Hinton, Alberta, Canada

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Reviewed: Feb. 15, 2006

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.

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BLUEBEAM92

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Reviewed: Feb. 6, 2006

These were pretty good. I doubled the yogurt and used only 2 TBSP poppy seeds. At first I thought the topping was odd, but it wasn't bad. My picky daughter said she thought it would be better without the topping (as she was finishing her fourth one during breakfast.) They were good cold, straight from the fridge in the morning for breakfast.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Dec. 17, 2005

Grat tasting muffins, but batter was a little dry after I combined the ingredients. I added 1/2 cup of milk to batter and consistency was perfect. Also added a touch of vanilla.

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AMY THUEY

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Reviewed: Nov. 28, 2005

I used whole wheat flour instead of white flour and almost doubled the yogurt to keep them moist, and they turned out great. I also added lemon juice to the batter to help with the lemon taste because of the tase of the whole wheat flour.

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oddlyamazed

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Reviewed: Oct. 26, 2005

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!

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Niffer

Cooking Level: Expert

Home Town: Burlington, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Sep. 15, 2005

I followed TAMBUTLER review and changed a few things per the review. I did double the lemon zest though. Good muffins and moist. Make sure you add lemon extract. I made mine in a mini muffin tin, baking 10 -11 min.

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sahmof2

Cooking Level: Intermediate

Living In: Edmond, Oklahoma, USA

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Reviewed: Jul. 13, 2005

soooo good!

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MRSCWILSON

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Reviewed: Jun. 19, 2005

these are very yummy, i love the lemon flavor. i've made them a couple of times. very moist but just a little crunch on the outside. good to heat up and add a little butter on top.

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MVADEN

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: San Francisco, California, USA

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Reviewed: Apr. 1, 2005

These muffins were excellent. I made a few substitutions since I didn't have lemon yogurt, so I used vanilla yogurt and added lemon extract. Additionally, I only had 6oz. of yogurt (standard single serving container), so I added a little bit of milk to make up the extra. Per others suggestions, I used 1/3c. vegetable oil insted of 1/4c. I used only about 2 Tbsp. poppy seeds and that was plenty. I accidentally overbaked them a little while surfing the internet, but they're still great. Crunchy outside, moist inside. I skipped the glaze because they seemed good enough without it. May try it with in the future though. Thanks for the excellent recipe Karen.

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KVN2003

Cooking Level: Intermediate

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Reviewed: Feb. 28, 2005

Dry, but I plan to try again with a few changes. The changes I made the first time: doubled the poppy seeds, doubled the lemon zest, only used 6 oz yogurt, doubled the sugar in the topping, used a Texas size muffin pan. They were tasty but dry around the margins, possibly because of the larger size muffins. Next time, I will use 12 oz yogurt and bake at 350 F. I might add some lemon extract, because we like strongly-flavored muffins.

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Rushed Vegetarian

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Reviewed: Feb. 24, 2005

This is a good recipe if you make the changes that others have suggested. As KEBRAZZ suggested: I used 16 oz of Lemon Yogurt; and 1/8 cup Poppy Seeds (1/8 was a lot. You can use less than 1/8 cup Poppy Seeds and it will be fine). As ELONA suggested: I use butter, but only 1/3 cup butter (Elona used 1/2 cup). 1/3 cup butter was more than adequate. Also, I got tired when grating the Lemon Zest -- so I used less than a tablespoon. The topping really made the muffins special.

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TAMBUTLER

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Reviewed: Feb. 6, 2005

I didn't really modify this recipe at all and I had no problems with it being dry. Please remember when making muffins it is imperative that you not overmix. In fact, you're better off leaving the batter in a state that seems woefully undermixed to you. As for modifications, I did use lime yogurt instead of lemon, added a bit of lemon extract, and added orange-flavored crasins. Delicious. Beware the glaze, though: I loved it, but it was quite tart.

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MOIREBRI

Cooking Level: Expert

Living In: Blue Springs, Missouri, USA

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Reviewed: Jan. 1, 2005

I was really nervous about trying these since most of the readers said they were dry. I decided to follow a couple of the reviews and am glad I did! These muffins are awesome and are NOT dry at all! I added one extra lemon yogurt and decreased the amount of poppy seeds as suggested. I will make these again and again.

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FMKALINSKI

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Reviewed: Jun. 2, 2004

I really love these, I think the lemon juice and sugar really give them a great extra lemon flavor. I will make these again for sure

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SGEDONEILL

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Reviewed: Mar. 25, 2004

I was a little disapointed in this recipe. They were not as moist as I had hoped. I wonder if I did something wrong. Anyway, my husband enjoyed them so maybe I'm just picky!

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NANCYMAC1

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Reviewed: Dec. 8, 2003

Yummy!! That's the word my kids were using all morning. After reviewing the comments, I made a few variations. First, I noted that the recipe says buttermilk can be used in place of yogurt, although it's not listed as an ingredient, so I made that substitution. Also, I added 1 TBS of lemon extract. We like a lemony taste, so someone else may want to use less. I used only 2 TBS of poppy seeds. I also used 1/2 a cup of butter, in place of vegetable oil (which may be why we found them to be moist!) Last, I baked them for about 15 minutes, instead of 20. Minor variations, because the lemon sauce you drizzle on at the end *makes* these muffins!

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