Very good!! I used the glaze, it wasnt messy at all. The only thing that I changed was that I didn't have any orange juice so I used apple juice. Turend out great!!

These muffins are delicious! I didn't add the glaze, because they are plenty sweet on their own.

Delish! It made 24 muffins with a little left over. Didn't change a thing!

The first time I baked these, I thought the amount of baking powder was insufficient (half of required) but made them as stated anyway. As I thought, the muffins were too dense. The second time around I increased to one tablespoon, decreased sugar to 2 cups and left out 1 tablespoon oil (and increased almond extract to 1 T--I like a lot of almond flavor, but this may be too much for some). The results with these changes were great; they were much lighter in texture. I also substituted 1 cup cake flour for 1 cup AP flour, or one could just use all pastry flour.

My family loves this recipe! Initially we ate them right out of the oven without the glaze. They were good, but once I added the glaze, everyone was swooning!

I made these for my oldest daughters brithday breakfast and she and her guests loved them. So did my husband. I made them with 1/2 Splenda and 1/2 sugar. They were really good and we make them all the time.

These were absolutely amazing! I made sure not to mix them too much. My only problem was that the recipe made way more than 12 regular muffins - I may have been able to make 18-24. Great taste!

I love poppy seed muffins and this recipe was no exception. Thanks to the previous reviewers, I decreased sugar to about 1 3/4 cup. They were still VERY sweet; next time I'll cut it back to 1 1/2 cups. I was out of orange juice, and used apple juice instead and didn't notice a difference from usual. My kids LOVED these. For me, the batch yielded 24 'regular' sized muffins and they baked for 17 minutes a batch. Like others have said, the glaze truly is 'the icing on the cake.' The flavor is soooo good!

These are excellent. The recipe made more than a dozen muffins. I skipped the galze and sprinkled sliced almonds on top before baking. Me and my husband ate the first dozen before the second had finished baking. I wish I had tried these while I had company in town for the hoildays, thanks for the recipe!

This was the first muffin recipe that attempted to prepare. I wanted a recipe that included poppy seeds in it. The main problem was when the muffins were finally baked through some still came out rubbery while others were normal. In addition, the recipe was a tad too sweet for my taste - I will omit the glaze next time around. Some of my co-workers loved them & others thought they were too sweet as well.

Excellent! Our kids love these. I do not use the glaze at all and they are so moist and delish!

This has been a Family Favorite recipe for the last 8 years. follow this recipe exactly how it is. it's wonderful!

I have made these twice now. Followed the recipe exactly. So delicious. My family asks me every weekend to make them. Next time I think I will try half the oil and half applesauce so I don't feel quite so guilty! Yummy!!!

This was just okay. The glaze is what made them. Probably would not make again. Weren't terrible, but weren't the best to our family either!

These hardly rose at all, owing, I suspect to the large amount of sugar in this recipe. I'm not sure I would even call these muffins....more like REALLY sweet cupcakes. I like sweet muffins, but even I could hardly eat these for breakfast. The almond flavor was good, but masked by too much sweet.

Wonderful! The glaze really is the proverbial icing on the cake. Please try these muffins, you will not be disappointed. So light and fluffy,I had 36 regular size from this batch! These were like fresh out of the oven the next morning for breakfast!

glaze is delicious- try the muffins, cook them until not even brown on top and they will be just right. I tried the loaves but it is hard to get them cooked all the way through and looking perfect. Attempt only if you are a pro!