Reviewed: Feb. 14, 2012

These were delicious - wonderful lemon flavor! The texture was more like a crumb cake or coffee cake than the muffins I'm used to, but it worked. I used almonds in the streusel topping, but may try pecans or hazelnuts the next time.

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Reviewer:

60in3

Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

Reviewed: Mar. 5, 2011

These were OK. I didn't think that they had much of a lemon flavor, so I made a lemon glaze to go on top.

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panini goddess

Cooking Level: Intermediate

Living In: Solsberry, Indiana, USA

Reviewed: Feb. 1, 2011

These were great. I would have taken the advice of some of the other bakers and added lemon zest, but I made them during a blizzard and couldn't go to the store for a lemon. I also omitted the streusel topping because I didn't have any nuts (thanks to the aforementioned blizzard). Instead I made a lemon juice/ powdered sugar glaze. They were a great pickup during some nasty weather.

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nbradr

Cooking Level: Intermediate

Home Town: Waterford, Michigan, USA

Living In: Allendale, Michigan, USA

Reviewed: Sep. 30, 2010

These are by far the best muffins I have ever made. They were perfect as I was looking for a lemon muffin recipe that didn't call for lemon yogurt. These still turned out moist and delicious. I did have to cook them longer than called for - I think it ended up being right over 30 minutes. Well worth it!

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Le3igh

Cooking Level: Intermediate

Reviewed: Jun. 28, 2009

These really aren't rocking my socks off or floating my boat. I made them exactly to recipe (even full fat!) and while they came out fluffy I really just wasn't terribly impressed with the flavor. It doesn't help that all my streusel topping falls off as I try to eat them- I even tried to smush it in a little with the back of a spoon before I baked. Not worth the effort, I will try another recipe next time.

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Laura D.

Cooking Level: Intermediate

Reviewed: Jun. 16, 2009

I made a half a batch of this, just for my boys. I made sure to beat the fat with the sugar really well, then add in the eggs one by one. I then carefully stirred in the dry ingredients. They baked up beautifully and smelled wonderful. They seemed to like them well enough, I just think I served them up to the wrong crowd. This might be good for when I have other mothers over for coffee. I might add a little more lemon juice next time for them. I would probably double the topping, too.

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Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 15, 2009

I made it exactly as stated but only for 6 servings. I did use fresh squeezed lemon juice and the muffins were lemony enough. Maybe next time I'll use 2 T of fresh squeezed lemon juice to decrease some of the tartness.

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JOSEPHINE ♥ ALLRECIPES

Living In: Fort Worth, Texas, USA

Reviewed: Jun. 15, 2009

These are only "okay" in my home. The recipe really needs zest, so do add zest! Some reviewers said the texture was "fluffy", "light".... I got a moist but rather densely cakey muffin! Definitely not like many muffins I've had, nor like a cake but closer to a cake. I am an experienced life-long baker. I followed the recipe exactly (except for making them with 1/2 whole wheat), even NOT adding in the zest I sensed it did need for a truly well-balanced lemony flavor. The flavor was somewhat lemony, but in a screeching, unbalanced way. I made many variations: exactly as written; some w/ fresh raspberries (nicest flavor); some w/ dried blueberries (the dried didn't add anything, so probably better w/ fresh berries); some w/ poppy seeds (poppy was ok, but would've been better in a better-textured muffin). TOPPING: I pulverized the ingreds. to a powder in the Magic Bullet. It had no problem staying on muffin (but this isn't "streusel" as I think of streusel as being crumbly flavorful bits). I tried tiny batches of each of the following: macadamia, almond, pecan, & cashew. There wasn't a noticeable taste difference between the nuts, because the nuts' flavors were diminished by having been mixed with flour. So, use whatever nuts you want! QUANTITY: A full recipe made 12 regular-sized (baked in 20 mins.) AND 16 mini-muffins (baked in 12 mins.).

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Reviewer:

Rhianna

Cooking Level: Expert

Reviewed: Jun. 15, 2009

i reduced the sugar to 3/4 cup, added 2 tsp grated lemon rind, not having a fully stocked pantry yet i substituted 1/8 tsp cinnamon for the nutmeg & used walnuts in the topping...next time i would cut the recipe in 1/2...this made 24 muffins...i loved them warm out the oven....this morning i had one with my cup of tea & it wasn't as good as yesterday's -- but it was still nice

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Reviewer:

gebah

Cooking Level: Intermediate

Living In: Pompton Plains, New Jersey, USA

Reviewed: Jun. 14, 2009

I made this into a loaf of sweet bread. Which I now don't recommend. The "bread" was light, fluffy, and crumbly. Which needed the smaller molding of a muffin pan. I added extra lemon juice but it was a little to tart--and in a more bottled lemon juice sort of way. I added lemon juice to the crumb topping hoping that would hold it together, it did sort of. More a clumpy mess than a crumb topping. I do agree though the basic recipe was a little boring, I kept thinking it needed a frosting glaze on the top instead of a crumb topping and a fruit in it.

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