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!

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.

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

these were good!

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 =)

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!

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.

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.

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

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.

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

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!

Very good. Will make them again.

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.

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!

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.

A few minor alterations made this recipe more flavourful and fantastic. I used 1+1/2 tsp. lemon juice, and 2+1/2 tsp. grated zest. Insead of the icing, I made a sort of glaze with about 3-4Tbsp lemon juice and 1-3 Tbsp icing sugar. A bit runny at first, but it soaks in nicely.