Reviewed: May 17, 2012

I added extra lemon juice to the topping. Make sure not to use cupcake liners because the topping goes on the outside of liner also don't overmix mixture

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Reviewer:

soupy

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Cooking Level: Intermediate

Home Town: Dover, New Hampshire, USA

Living In: Rochester, New Hampshire, USA

Reviewed: May 9, 2012

I just made these, and they are YUMMY! I made my usual substitutions (ground flax for eggs, white whole wheat flour.) I used 5 tablespoons of applesauce and 1 tablespoon of canola oil for the butter. I only had vanilla yogurt, so I doubled fresh lemon juice. I also added 3 tablespoons of grated candied ginger. The muffins are fluffy and tasty! The glaze is amazing! This was a easy to make recipe. I got 12 regular muffins and 5 minis out of this recipe. I baked them at 350 degrees (minis for 9 minutes, regular for 15 minutes.)

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Reviewer:

cookin' for cash

Cooking Level: Expert

Living In: Sheffield, Massachusetts, USA

Reviewed: Apr. 28, 2012

These muffins were really good straight out of the oven! It seems that the lemon taste got less and less as they were stored. I tried to use both butter and substitute with applesauce. They both turned out really well! Definitely could use more lemon juice and lemon zest for a more tangy taste. Will try to use lemon yogurt next time!

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Reviewer:

luluting

Reviewed: Apr. 27, 2012

These were GREAT!! I love lemon, so added a bit of lemon flavoring - thanks for sharing this recipe!!

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Reviewer:

rooster

Reviewed: Apr. 23, 2012

I found this recipe while searching for something that would use up some yogurt I had and what a pleasant surprise! Since I have a child who has to be on a low-cal diet I reduced the sugar to 1/2 cup, omitted the glaze (sadly, I'm sure it would have been yummy) and added some sliced almonds for a hint of protein. I used plain yogurt too. Reducing the sugar worked fine for me as I don't like overly sweet stuff and my son isn't supposed to eat it, but might not work for most people's tastes. The recipe is a wonderful key recipe that, besides lemon, could lend itself to all kinds of variations. I plan to try it with lavender this summer!

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Reviewer:

GILL846

Home Town: Montreal, Quebec, Canada

Living In: Victoria, British Columbia, Canada

Reviewed: Apr. 22, 2012

Pretty good recipe, although I did make some changes. I have to eat Gluten Free (GF) so automatically I need to adjust certain ingredients to cover the "off" taste of GF flour. Therefore, I doubled the lemon zest and juice in the muffin recipe. Next time though, I think I might skip the glaze and just add in extra zest and juice to the muffin recipe. Also since I was too lazy this morning to run to the grocery store, I used non-fat sour cream since I had no yogurt in the house and I had no issue with texture (like other reviewers, make sure not to over mix). I took one of the other reviewers comments and baked at 350 for 22 minutes instead of 400, as well as added the sugar and zest to the mixture not the dry ingredients. PERFECTO!

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Reviewer:

katrina.215

Reviewed: Apr. 20, 2012

I tried these recipe and it turned out awesome. Simple to make and light. My kids loved it

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Reviewer:

Lavannya

Reviewed: Apr. 18, 2012

Great recipe! I used lowfat greek plain yogurt and LOTS of lemon juice and peel. You can add another egg to make them a little richer, as long as you add a little milk too because your batter will be too thick to spoon into your muffin tin. Next time I'll add ginger! 20 minutes was almost too long at 400 degrees, so I reduced the oven to 350 for the last 5 minutes.

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Reviewer:

Carmen

Reviewed: Mar. 29, 2012

I used nonfat greek yogurt in this recipe. I always bake my muffins at 350*, mine were done at 22 minutes. My family ate these muffins, I had one bite (I'm watching my sugar/carb intake). They turned out better than I thought they would. Moist, fluffy and honestly, one of the best muffins we've ever had. EDITED: I made these muffins again and added fresh blueberries the second time--holy frijoles, they turned out wonderful! Either way, excellent muffin recipe!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 11, 2012

I'm going to give these a 4* They are nice muffins, light lemon flavor but I am concerned with the cook time, check your muffins after 15 minutes. My muffins were in for 20 minutes and there were overcooked!

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