I would have given this recipe 5 stars after the changes I made, but I have to give 4 because it was a bit too dry for me made as-is. The followed some advice by others the second time around and definitely more moisture is needed. So I used 2 lemon burst yogurt cups, 6 oz. each, which 1 and 1/2 cups total. I also used 1/3 cup of oil rather than only 1/4 cup. I did not measure out my poppy seeds. I just used a small little plastic jar of Tone's poppy seeds, which was somewhere between 1/8 and 1/4 cup. (I can see where 1/4 cup might have been pushing it, the amount I used was plenty!) I kept everything else the same and baked in giant muffins tins which made 6 muffins total for me. I dropped the temperature to 375 so the outside wouldn't cook too fast, leaving the middle raw. They came out perfectly, and the the rose nicely giving a decently-rounded top. The lemon/sugar mixture was perfect to pour over the top. This really gives the muffins their flavor. Oh, and I followed the advice a few other cooks and added a tablespoon of lemon extract along with the lemon zest to the batter. This is a great place to start with a lemon poppy seed muffin, just needs more liquids and it's perfect! Thanks for sharing. :-)
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I would have given this recipe 5 stars after the changes I made, but I have to give 4 because...