Reviewed: May 15, 2009

Yummy recepie the icing makes the muffin. The batch is small so double it if you want the muffin to be a decent size. my kids loved them.

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karen m

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Reviewed: Feb. 20, 2009

Very easy to make and everyone loved them

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Charma

Cooking Level: Expert

Living In: Blanchard, Oklahoma, USA

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Reviewed: Jan. 10, 2009

These are pretty good. More like cupcakes than muffins. I upped the lemon juice to a tbsp. and added a little more to the icing, which meant I had to add a little more confectioners sugar.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Dec. 6, 2008

I like more than Jerry- used 1/2 splenda & omit the icing

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mamaG

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Reviewed: Mar. 11, 2008

Tried this recipe for the first time this morning, makes a lovely spring breakfast with some fresh coffee. I used the zest and juice of one whole lemon (instead of measuring out the recommended dose!), and it was a bit overpowering. Next time I will stick to the recipe amount!

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Michele

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Elkton, Maryland, USA

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Reviewed: Mar. 4, 2008

for flavor I will give the recipe 4 stars but the muffins came out too dense, I got 18 instead of 24 but very flatten and I do not know how opal did to take the pic show on the recipe but does not worked. sorry Anna.

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LolitaGDL

Cooking Level: Expert

Living In: Guadalajara, Jalisco, Mexico

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Reviewed: Nov. 21, 2007

i cooked this at home and my parents loved it a bit more than 2 teaspoons of lemon juice were needed i needed about 10 but it was really good

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ILOVEMUFFINS(and danni)

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Reviewed: Oct. 14, 2007

these were good!

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Emma

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 1, 2007

This muffin is fabulous! I did many substitutions because I was running out of ingredients. The substitutions I have made include 1)cream cheese for yoghurt 2)more sugar, lemon zest, lemon juice, honey and flour 3)no spices added because i had none 4)substituted wheat flour for plain flour. The result turned out to be amazing! the muffins tasted moist and like dense creamy custard lemon cake! i know i have turned this healthy recipe into a fattening dessert treat, but it's sure to make your taste bud happy =)

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JeaniBeani

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Reviewed: Jun. 20, 2007

This was a good muffin recipe---I subbed 1/2 tsp. pumpkin pie spice for the spices, and I didn't do the glaze on top, just sprinkled with pwdrd sugar. Thanks for the post! We enjoyed!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: May 16, 2007

Everyone loved these- big hit. I cut way down on the spices, because I thought they would really overwhelm the lemon flavor- and I love lemon. I added more lemon juice and 1/2 tsp. lemon extract. I added more lemon juice to the glaze too. Have requests to make this one again.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Jul. 5, 2006

loved them! my husband was not so sure, but for me they were just perfect. thanks a lot for the recipe!

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Bahu

Cooking Level: Intermediate

Home Town: Chandpur, Chittagong, Bangladesh

Living In: London, Greater London, England, U.K.

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Reviewed: May 22, 2006

Very good, sweet and moist. I agree that they're more like cupcakes than muffins. I used plain yogurt, but highly increased the lemon zest and juice, since we like things lemony. Very nice. They only make 1/2 the amount that it says they make.

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ESTEPHAN

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Feb. 18, 2006

I thought the muffins were very good and moist. They took a little longer to cook then 18 min. Also I agree with others that I just got by with making 12, no way you can get 24 out of them. I added more zest and juice and a bit more sugar to make sure they weren't tart,( next time less sugar, wasn't needed) since I made them at my preschool with 6 3-5 yr. olds. THey were easy to make and were loved.But I was suprised that no one else said, that the spices over took the flavor. You really hardly could taste the lemon at all. Next time I'll try them without the 3 spices, and add van. and maybe more of the lemon ingrediants. We didn't put on the glaze(frosting) I made them again at my preschool and more then doubled the lemon juice and zest. I put in the original amount of sugar and left out ginger, cinn. and nutmeg. Everyone loved them, including me.I did put in vanalli.

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TUESBAKER

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Reviewed: Oct. 3, 2005

Very good!!!These are more cupcakes then muffins though.Thank you Anna!!

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BelgiumRules

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Reviewed: Dec. 30, 2004

yum! I used 2 tsp of lemon juice instead of .5 tsp - next time I will add even more. the mixture of spices is just right. next time I will add oatmeal to make it healthier and give more texture. loved the icing because it was really tart. I added yellow food coloring for a nice effect. the icing was a bit thick so I had to add a tiny bit of water. recipe yielded about 12 muffins. my kids loved them!

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MUFFINTREE

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Reviewed: Nov. 27, 2004

Very good. Will make them again.

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SCOOBYVC

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Reviewed: Jul. 25, 2004

Very good. I especially enjoyed the glaze which I felt gave a nicely contrasting flavor. I added some fresh fruit and chocolate chips and it still turned out really well. I didn't end up with anywhere near 24 muffins, though.

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PINKLEMONADE

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Reviewed: Jul. 5, 2004

The texture is good but I really like lemon and these weren't lemony enough. I will make again and double the amount of lemon zest which should make these the most excellent lemon muffins ever!

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GRCORGI

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Star, Idaho, USA

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Reviewed: Jun. 3, 2004

These were awesome. I used 1 c. of yogurt, and substituted with whole wheat flour. I also did not put any topping on them, and used all of the lemon zest and juice from a large lemon, and they were incredible. Great recipe! Will definitely become a regular at my house.

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TINA

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Lemon Yogurt Muffins

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