Mini Lemon Poppy Seed Muffins

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These are incredibly easy and very yummy! My little girls eat them up for bfast whenever I make them. The glaze really helps the texture and the flavor so don't leave it out. You can also freeze them and then pop them in the microwave for 30 seconds and they are as good ad new! Perfect for the lemon lover in you.

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I made the muffins a litter differenty using greek yoguart and mixed a little buttermilk to thin it. The texture and taste were great. The topping, I added lemon zest as well and it really brought out a huge lemon flavor. Overall, it turned out great.

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I loved the light texture of these muffins, they are the perfect size for a sweet treat. However, Im not positive I love the lemon-poppy seed flavor combination. The lemon flavor was prominent though, and I overall liked them.

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Horrible texture...gooey on the inside and hard on the outside.

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Lemon poppy seed muffins are my sons fave, so I decided to try this recipe. I too felt these were a little dry, but my son loved them. I used lemon yogurt as recommended and I thought they had a really good lemon flavor. Overall not a bad recipe. I will most likely make again.

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I had to make this recipe for a baking class. I wasn't aware of how complicated muffin making was until I made these. I used muffin paper, and the muffins fell apart when I peeled away the paper & they werent the best tasteing either. I wouldn't make these again.

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These were fine muffins, well-liked by our Sunday brunch crowd. The lemon flavor came through nicely and was a good foil for a cheesy egg strata. I used good poppy seeds, but couldn't taste them much at all. Oh well.
The reason for the less-than-stellar rating is that I make muffins regularly and NEVER have to get out my mixer, zester and sifter to do so!!! These were unnecessarily involved I thought - more on par with making a cake, but with a final product that just tasted like regular muffins.

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I wish the mini muffins were a little sweeter. However, I chose to omit the glaze, maybe that was the reason. However, their small size made it a delectable treat. I ate maybe 10 or 11.

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I think this is the first muffin batter that tasted better raw than cooked. Not sure why that is, but the texture was off (dry, and kinda rubbery, although I folded very gently and flavor lackluster.

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I got a mini-muffin pan for my birthday and I was looking for a recipe I could try. They were gone in a matter of minutes! I had to make a second batch, and double it!