Reviewed: Nov. 14, 2009

i used limes and plain yogurt for these. i used the juice of 2 limes and the zest of 1 lime for the batter and the juice of another 2 limes and the zest of 1 for the glaze. these turned out good. at 20 mins they were a little overdone in my oven. if i make these again i will check doneness at 15 mins. these were REALLY sweet. i liked the effect of the glaze so i would leave that alone but probably decrease the sugar in the batter

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Nov. 13, 2009

These were really good. The only reason why I gave it 4 stars instead of 5 is because I slightly changed it up. My father dropped off 20 limes at my home, so I made Lime Yogurt Muffins instead. I used slightly over one cup of key lime pie yogurt, I grated one whole lime and I used the juice from three limes. This ended up giving me 16 muffins that were quickly devoured. Thanks for the recipe!!

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carleezank

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Jul. 12, 2009

These turned out great for me. Since many reviewers said they could be more lemon-y, I added a bit (maybe 1/2 tsp) of lemon extract. I also happened to have orange zest sitting around, so I used that instead of lemon zest, making them more of a general citrus muffin. I was careful not to overmix, since some reviewers complained of a rubbery texture, and mine turned out soft and moist. They were gobbed up by my friends and me. :) These are also easily made vegan by using Ener-G egg replacement, soy yogurt, and Earth Balance margarine.

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BIOTERP

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Reviewed: Apr. 14, 2009

Good simple muffin. I did make a few changes: used vanilla yogurt and 1/4 cup sugar, used 1 c while flour and 3/4 c whole wheat, and omitted the zest and used extra lemon juice (not exactly sure how much), and didn't glaze. Definitely watch the time - these baked perfectly in 14 minutes. My 2 1/2 year old and 11 month old loved them!

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Anneke

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Reviewed: Mar. 19, 2009

When I made these, I thought I might have put too much flour in because the batter was so thick and didn't seem to have a lot of liquid. However, when they were done, it was a fantastic consistency. As for flavor, I like them but not love them. I used plain greek yogurt, added extra juice and peel (go easy on the extra peel or it will be too bitter) and I used honey in the glaze instead of sugar. Next time I think I will try some lemon extract and see how that works. Mine were done in almost 15 minutes - 20 would be way too long IMO. Will definitely make again.

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elusivek

Cooking Level: Intermediate

Living In: Goffstown, New Hampshire, USA

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Reviewed: Mar. 19, 2009

Nice and lemony, even though I used vanilla yogurt. Baking for 20-24 minutes would be way too long. After 17 minutes, I started to smell that "just about to burn" smell, and pulled them out immediately. The topping is great and can be made more healthy by using Splenda.

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kjstrom

Cooking Level: Expert

Living In: Hillsboro, Oregon, USA

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Reviewed: Mar. 4, 2009

Cheery little muffins! I used plain yogurt, and added an extra teaspoon of lemon juice to ensure they'd have enough flavor. Also, I only had enough of some ingredients to make 3/4 batch - and it still filled twelve muffins for me, using paper liners - baked for 15 minutes. The topping was a perfect final touch! Thanks, Nicole!

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Snow Angel

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

I thought these muffins had just the right amount of tartness and lemon flavour. I used vanilla yogurt and I also substituted half the white flour for whole wheat. Very yummy!

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Crystal

Cooking Level: Expert

Living In: Winkler, Manitoba, Canada

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Reviewed: Jan. 9, 2009

I made these and only made 2 changes: 1) substituted 1/2 whole wheat flour and 2) added more lemon zest. They turned out awesome!!! I think the trick is to make sure you use full-fat yogourt (none of that 'fat free' stuff). I used vanilla Activia.

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LUCYNA77

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2008

Moist yet not too heavy. After reading reviews, I was unsure of how these would turn out. I used a natural powder sweetener instead of sugar, plain yogurt, and I added poppy seeds. The kids loved them. I think the juice over the top at the end is the kicker - nice touch.

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Gwen P

Cooking Level: Expert

Home Town: Sweet Home, Oregon, USA

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Reviewed: Nov. 16, 2008

These are light and fluffy. You need to add more lemon zest and juice to make them more lemony, as the addition is minimal in the recipe. The best is vanilla whole milk yogurt with additional juice and zest. I add 1/2 c. chopped walnuts or 1/8 c poppy seed for variation. These have a very good texture. But be careful, 15 minutes and they are nearly done--20 is usually too much. It helps to rotate them 1/2 way thru baking. Add the glaze nearly immediately, too.

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Miss Linda

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Reviewed: Oct. 19, 2008

These are great muffins that remind me of Lemon Drizzle Cake that is popular in England. I use half wholewheat flour instead of 100% all purpose. Really light and fluffy, with a great lemon flavour. Always gone within a day at our house!

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marthasmum

Cooking Level: Beginning

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Reviewed: Oct. 11, 2008

Very good muffins. I sort of change it a little though. I generally use vanilla yogurt and sometimes cherry vanilla. I don't use the topping in order to save a few calories. I always use lemon juice instead of peel/zest. This is a favorite among my family members.

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Sheryl

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Reviewed: Aug. 11, 2008

Not very good.. Too Rubbery. Too yogurty.. There are much better recipes out there!

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Co Co Mei

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Reviewed: Aug. 10, 2008

These muffins were rather bland and didn't have enough lemon flavor even though I added extra lemon peel and juice.

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dessertqueen13

Cooking Level: Intermediate

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Reviewed: Jul. 26, 2008

This is almost like lemon bread but faster to make. Great flavor and definitely needs the lemon topping. It can also be made in a bread pan and baked longer.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Apr. 12, 2008

These were light and tasty. I dropped the cooking time to 16 minutes - was plenty. Thanks!

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Ladybird

Cooking Level: Intermediate

Home Town: Tauranga, Bay Of Plenty, New Zealand

Living In: Wellington , Wellington, New Zealand

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Reviewed: Apr. 5, 2008

I was a bit disappointed in this one. It smelled wonderful while baking, but came out crispy on the outside, and rather bland and dry on the inside. I sub'd confectioner sugar instead of regular sugar for the topping/glaze, and that was probably my favorite part of the muffin. Followed the rest of the instructions. The cook time is off, like others mentioned- mine was done in 18 minutes. Thanks to everyone who told me the batter would be thick! I would have thought that I would have forgotten a wet ingredient.

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GotRice?

Cooking Level: Intermediate

Home Town: Fullerton, California, USA

Living In: Chino Hills, California, USA

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Reviewed: Apr. 3, 2008

I made this recipe using the juice and zest of a whole lemon, and omitting the glaze (delicious as it sounds) in the interest of cutting down the sugar content just a little. Even without the glaze, these are delightful muffins! I also used lemon yogurt supplemented with a bit of plain yogurt to make the full cup required. They have a light lemony taste and a light moist texture--excellent recipe, thanks!

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JScrappy

Cooking Level: Expert

Home Town: Columbiana, Ohio, USA

Living In: Newport News, Virginia, USA

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Reviewed: Mar. 25, 2008

Made the muffin recipe as per directions and they turned out great. I used a different glaze, which is 2/3 c. icing sugar, 2 tbsp lemon juice & 1 tsp lemon grind.

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k-baker

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