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.

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.

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.

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.).

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

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.

I followed the recipe exactly. I got 18 muffins from the batter. The bake time was right on. They are light and airy (we like our muffins dense). I found that it was not lemon-y enough (I used lemon juice from concentrate..from the bottle) so I added about 1 Tsp of pure lemon extract. Overall, the muffins are good. THX

We really enjoyed the muffins. They were really good. Tasted like summer. Not heavy or overly sweet. I made then twice, once the way written and the second time with adjustments. The first ones were good, okay, light, flavorful but jsut tasted like they needed a boost. The second time I added the zest of one lemon, used Splenda instead of sugar and whole wheat flour. I had to add a teaspoon of baking powder for each cup of whole wheat flour I substituted an add more liquid which I did in the form of 2/3 cup of lemonade. I also added chopped pecans to the topping. I also made them in my huge muffin pan. It held almost two batches. Everyone has asked for them again. I am giving this one 5 stars. I would feel quite ocmfortable serving them to guests. Good job.

These muffins were very good! The only thing I altered was I used splenda in place of both sugars. They came out very moist and fluffy. I agree with other reviewers the next time I make them I will add a touch of butter to the steusel topping. I definitely recommend these they are a wonderful lemon-y muffin!

These got rave reviews from the family. I added the zest of one lemon because I was afraid that they wouldn't be lemony enough. They came out very tangy and lemony. They are quite dense. I wasn't sure how stiff the egg whites were supposed to be, so I ended up making them *almost* meringue consistency, which was kind of difficult to fold into the batter but turned out fine. This recipe made 18 muffins for me, even though I filled the muffin cups about 3/4 full. I used pecans for the streusel, and didn't have nutmeg so I subbed cinnamon. I have to agree that these are delicious the first day but after that they lose appeal. After a few days of eating these each morning, I got sick of the dense texture. Apparently my family stopped eating them too, because there are several left after a week.

These were really tasty muffins. My kids loved them. I did completely forget the streusel topping but thats because I was half asleep when I was making them. I also added a tablespoon of lemon zest to the recipe because I wanted to make sure the lemon flavor was there.

This was a light and moist muffin - I'm sure it tastes wonderful! My result was terrible because I overdosed it with lemon juice (I accidentally doubled it), but even then I could tell it was a good recipe. I didn't have nutmeg on hand so I omitted the streusal topping.

These muffins are fantastic! Great with morning coffee. DH says they are the best he's ever tasted. I used a large muffin pan and ended up with 6 big beautiful, light and fluffy muffins. I used pecans and also added a pat of butter to the streusel to help it stay together. DH took 3 muffins to work to share with co-workers and they all gave them 5 stars. Next time I'll try doubleing the lemon juice for extra flavor.

These recieved mixed reviews in my home. Some gave it 5 stars, others 2 or 3. I used chopped pecans as the nut. I think it would be alot better if some of the nuts were mixed through the muffin. Personally I didnt care for the nutmeg, I think I'll leave that flavor for my pumpkin pie and maybe use poppy seeds instead.

I made these muffins last night and they were DYNOMITE!! I followed the recipe to the "T" but added the zest of 4 lemons. They were soooo goood with the evening coffee.My kids friends have been watching what I have been gooking lately and they gave them 5 stars as well! I also toasted my walnuts for extra flavor. I put the streusel on top put not Alot, next time, I'll add more,cover the muffin completely with it. I didn't have reg.br.sugar so I used splenda br.sugar. Thank you, Thank You for a wonderful and delightful muffin Mary Kelly!! Patty :)

Wow, these are really, really good! I cut the servings down to 3 & got 6 petite(not bite sized, just not large) muffins out of it. I did double the amount of lemon juice the recipe called for & the flavor pops right out. Like a dunce, I forgot to add in the egg white (duh!!!) & didn't notice until too late but my muffins still came out very fluffy & moist. Next time I might add a little bit of nutmeg to the actual batter because I wanted a touch more of that flavor to compliment the lemon, but that is just a personal preferance. For the topping I used chopped walnuts because that is what we had around the house & I liked them alot. Like others, my struesel didn't really stay together well, but it was still yummy. I have a feeling the muffins are not going to last the day... ;) Thanks for the wonderful recipe!!!

These are sooo good! Light and fluffy. I did add some zest to the batter and some butter to the topping. Will be making these again ;)

Good lemon-y muffins! The texture really is light and fluffy, yet moist enough without being greasy. I cut some cold butter into the streusel, but it didn't really bake into the crumbly topping I was expecting. That is quite possibly my fault for adding butter! I really feel that I want to add fresh blackberries or raspberries to this recipe. Not because it's lacking moisture, but they just were a little plain for my personal taste. I ended up with 18 muffins, and not quite enough streusel for all. I used pecans, but I'd like to try it with almonds. The bake time was 16 minutes on the top rack (in my weirdo oven). I will make these again (with a tried and true topping) and add blackberries. Thanks.

These muffins were delicious - very light and fluffy, as expected. The only change I made was to add the zest of one lemon to the batter. I did end up with 21 muffins when I filled the cups 2/3 full as directed. The next time I may try adding a touch of butter to the topping. I used pecans in my streusel and it was delicious, but didn't stay together (that's where the butter may help). Thanks for a delicious recipe!

This did not have enough lemon flavor for my taste. However, some of my co-workers loved it. Next time, I would omit the nuts from the streusel toping- the flavors didn't seem to go together.