Reviewed: Aug. 3, 2009

Good. Not that lemony. Good texture, but more cakey than like a muffin. Overall ok.

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Sherri

Cooking Level: Intermediate

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Reviewed: Aug. 1, 2009

I thought these were great. The lemon taste was amazing. I did add a little more lemon extract than recommended just to enhance the flavor. The glaze is ESSENTIAL for this muffin, too. It is not too sweet... it just adds to the lemon flavor and makes the muffin moist.

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Amye

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Reviewed: Apr. 13, 2009

I added an extra 1/4 cup of sugar and 2 tsp of real lemon juice to the batter. Next time I think I would add even a little more sugar to the batter it is not very sweet and needs more lemon flavor in the batter.

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sruther

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Reviewed: Mar. 1, 2009

These muffins tasted great. The only complaint I have is that they were a bit heavy (I prefer a light texture).

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MISSmelsy

Cooking Level: Intermediate

Home Town: Victorville, California, USA

Living In: Marina, California, USA

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Reviewed: Jun. 4, 2008

I thought the muffins were pretty good. I used a whole cup of lemon yogurt and 1/3 cup oil. They were plenty moist but I thought it lacked a good lemon flavor, and I even used 2 tablespoons of lemon zest. Next time I will use more extract and more sugar b/c I thought they weren't sweet enough for my taste. I usually don't like a glaze topping, but it really makes these muffins. I will definitely try these again in order to perfect the recipe to my liking.

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JennyAnn

Cooking Level: Beginning

Home Town: Fredericksburg, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Apr. 29, 2008

I put in extra lemon juice and used plain yogurt. I love lemon poppyseed muffins and loved these!!! Make sure to mix wet/dry ingredients separately.

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chefasheroo

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2008

These muffins turned out OK. There wasn't a lot of lemon flavor to them. It might have been the brand of yogurt I used. Also, the icing is very peculiar tasting. A better alternative would be mixing a little milk with the powdered sugar and then adding about 1/2 t. of lemon extract. That turned out much better than the icing listed for this recipe. I'm just looking for a muffin with more lemon flavor.

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Monica Ladwig

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Reviewed: Oct. 4, 2007

Really good basic recipe but needs more lemon flavor. I would rather have more lemon flavor in the muffin than use a glaze. Without the glaze these would only be poppy seed muffins in my opinion. So just up the lemon extract to 1/2-1 tsp and it'll be great!

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chefspecialty

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Aug. 2, 2007

These muffins were the best! The only changes I made were I used 1 1/4 c. flour, and I made a different glaze. I used a Lemon icing which included 1/2 c. butter, 2 tbsp lemon juice, 1/2 tsp. vanilla extract, and 3c. powdered sugar. This made a lot of icing so I think next time I will cut the icing recipe in half.

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Becky

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Reviewed: Jun. 30, 2007

They were extremely lemony (but I was forewarned by the reviews, so I'm not complaining). My primary complaint is that they were very dry, even though I added 1/3 cup of oil and a full cup of yogurt like other reviewers recommended. I can't imagine how much drier they would have been had I followed the recipe exactly. They were okay but I'll be searching for another recipe.

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Angèle Solis

Cooking Level: Expert

Home Town: Slidell, Louisiana, USA

Living In: Colleyville, Texas, USA

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Reviewed: May 26, 2007

This are very good! Mine actually yielded 36 mini-muffins and they were a touch dry, even with 8 ounces of yogurt. I will increase the oil or milk next time. We had these with a fruit salad, scrambled eggs, and turkey sausage for a lazy Saturday breakfast.

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healthnut

Cooking Level: Intermediate

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Reviewed: Apr. 8, 2007

Very good, easy to make. Followed exactly, the glaze was really a nice addition.

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boz

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Reviewed: Oct. 17, 2006

I found these muffins very bland. I even added lemon juice and extra lemon zest. I'm still looking for the perfect lemon poppyseed recipe!

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Dana

Cooking Level: Intermediate

Home Town: Avonlea, Saskatchewan, Canada

Living In: Lo Barnechea, Santiago Metropolitan Region, Chile

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Reviewed: Sep. 9, 2006

Not sure how to rate these...I may have gotten distracted and messed up the baking soda/powder (don't think so), but mine turned out like an airy bread texture rather than a thick rich muffin like I enjoy. I normally love any glaze or frosting, but the tart lemon was too much for the simple glaze. SO...don't know if I just messed the whole recipe up...but I don't think its worth my time to try again. If anyone has tried a rich moist muffin recipe..let me know!

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c130chic

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Winchester, Virginia, USA

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Reviewed: Aug. 1, 2006

These were nice and moist. Really good! Thanks!

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ALLFROMSCRATCH

Cooking Level: Expert

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Reviewed: Apr. 2, 2006

A little too doughy for my taste and not enough lemon flavor.

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wendyla

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Santa Barbara, California, USA

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Reviewed: Mar. 2, 2006

These muffins had no taste at all. They were moist, but not worth making again.

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jenscountrycookies

Cooking Level: Expert

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Reviewed: Nov. 27, 2005

I used 1/3c. oil, 1 cup lowfat lemon yogurt and doubled the glaze. Gave these as gifts for families hosting Thanksgiving guests for the weekend and they were a hit!

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MrsC

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Reviewed: Oct. 16, 2005

Highly recommended. Perfect amount of lemon flavor.

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Joey R

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Reviewed: Jul. 13, 2004

I made these for my husband and he loved them so much he carried the leftovrs to work and now they want more(I'm including the recipe with the next batch)!! I did add a little extra yougart and oil as suggested in some of the earlier reviews and they came out great.

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CHANTILLYLACEDH

Home Town: Dallas, Georgia, USA

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Lemon Poppy Seed Muffins II

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