Reviewed: Jan. 26, 2012

Absolutely delicious and extremely easy. My children and husband LOVE them! These have now been added to our repertoire of snacks in our home. Thanks

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Reviewer:

shauna-marisse

Home Town: Montreal, Quebec, Canada

Reviewed: Aug. 20, 2011

When making a 1/2 recipe, use only 1 egg instead of 2. Also, use the oil and no substitutes like plain yogurt. I used 2 eggs and a partial substitute and they came out eggy and rubbery. Good sweet muffin base. Use 1/2 less sugar than it calls for.

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Kristens

Cooking Level: Intermediate

Reviewed: May 1, 2011

I followed the recipe as written. These are so sweet they're gross and texture is so light that it doesn't seem very muffiny. I haven't tried it with any of the adjustments listed in other reviews, but as written these aren't good muffins.

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Reviewer:

Darcie

Cooking Level: Intermediate

Reviewed: Apr. 7, 2011

My older son and I didn't care for these, but my younger son thought they were great! I don't know if I did something wrong, but I did exchange almond extract for lemon because it is what I had. They tasted almost like corn muffins and the glaze tasted almost like butter. I will keep looking for a poppyseed recipe that all of my family can enjoy. Maybe I don't like poppyseeds, I am not sure. Thanks for posting the recipe!

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Tiselput

Cooking Level: Intermediate

Reviewed: Mar. 7, 2011

Incredibly delicious!

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Jan Parrish

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Aurora, Colorado, USA

Reviewed: Dec. 31, 2010

Made exactly as directed. Very moist and cakey, but too oily for my taste - if I make it again, I will definitely reduce it by at least a quarter. Didn't raise as much as I expected based on other reviews. I filled some 2/3 as directed, and some full - the full ones looked much better. Also - this recipe does not work with brown sugar, I learned. Use all white sugar. (I did not reduce any stars for that - that was my issue.)

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moxie & mirth

Cooking Level: Intermediate

Reviewed: Dec. 19, 2010

BEST MUFFINS EVER. I'm a hardcore poppyseed lover and these are the best I've ever had. I started making them because the ones from costco were getting to expensive. I make these at LEAST once a week. I usually use a jumbo muffin pan and cook them for about 25-30 minutes. Delicious! Thank you!! Sometimes I add less sugar and they still turn out great :)

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Reviewer:

AmyRose

Reviewed: Aug. 21, 2010

My 8 year old made these and won Best in Class blue ribbon at our County Fair! We also cut sugar and oil down by about a quarter.

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Reviewer:

Islandmom

Reviewed: Apr. 16, 2010

Kind of dry, but still good!

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Miss Lexi Lou

Reviewed: Mar. 18, 2010

These were ho-hum so-so muffins. Nothing to rave about for sure. The glaze didn't work for me at all. I tried sugar first as the recipe calls for and then ended up using powdered sugar & about 3 times as much as it called for. I would rate it less but my kids liked them.

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