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Lemon Poppy Seed Muffins Recipe

Lemon Poppy Seed Muffins

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (26)

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Average Rating:

Total Reviews: 26

Showing 1-10 of 26

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  • on February 03, 2012

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    These muffins tasted good but they fell in the oven and would not come out of the pan,
    I even greased the pan! They were crumbly too!
    Needless to say, I probably won't make these again... =(

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  • on July 25, 2011

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    O.K. So I was kinda iffy on making this recipe. After reading most of the reviews, I took from them ideas that helped create an awesome muffin!
    Fist, I dont have a kitchen-aid.. and my hand held mixture died, so i was left going old school with it, and mixing everything by hand.
    I followed the recipe, but added in the juice of the lemon i used for Zest. I ended up zesting the entire lemon. I also added some Lemon Juice that i had in the fridge.
    Once everything was coming together, i did notice that the mixture looked a little thick.. So i added a couple spoonful of Sour Cream.

    Using the mini muffin tin, I baked at 350 for 18 minutes
    Using the big muffin tin, I baked at 350 for 22 minutes.

    I ended up with 32 mini muffins, and 10 big muffins

    I gave some to my neighbors, and they loved it! One even asked for the recipe!
    WIth a little twiking, i made this 3star recipe into a 5 star!

    Enjoy!

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  • on April 30, 2011

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    I was so disappointed in these muffins. They came out small and were very dry; will not make them again. I can't seem to find a receipe on line anywhere that people are not complaining about the same problem. Help anyone?? Maybe adding applesauce would help?

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  • on January 21, 2011

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    They did not turn out very good. I followed the recipe exactly as outlined twice and twice they turned out dry and not very tasty.

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  • on December 14, 2010

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    These muffins are dry and bland. They need much more flavor (lemon juice and vanilla would be a good addition.

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  • on June 08, 2010

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    My husband & I loved these muffins. I thought they were a little dry and will probably add more butter or a little oil next time I bake them. I only had a small lemon and didn't think there was enough zest so I added a tablespoon of lemon juice to the batter. This recipe is a keeper with modifications.

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  • on May 13, 2010

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    This was the first time I ever made lemon poppy seed muffins, and they were amazing! Now for my secret trick: I used lemon curd instead of zest! I got it from a jar, but I used the extra to act as a glaze on top! Also, I changed it to 3/4 cup milk- a 1/2 cup of skim milk and the rest buttermilk. Good luck!

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  • on April 11, 2010

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    I just added more milk to make it more like a batter and they turned out great. Yum!

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  • on December 20, 2009

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    After reading all of the reviews of this recipe, I decided I would try it anyway, because there were some good reviews. However, I can now say that all of the reviews that said they were dry and hard were correct. I was a bit hesitant, because just looking at the recipe, it looks like it needs more oil, yogurt, sour cream, or something, but I decided to try it as is anyway. Well, I was right in my thinking. These were dry and almost hard. I cooked them for less time than the recommended amount of time, and bottoms were crunchy, and the inside bordered on crunchy. This is definitely not what a muffin should be like. I would not recommend this recipe to anyone.

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  • on September 24, 2009

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    Following some suggestions, I used the lemon zest and juice of one lemon, cooked at 350 for 22-24 min, and I put some oil in there. The muffins came out very nicely. I actually found it was TOO lemony and not enough poppy seeds - I'd probably add a bit more poppy and not as much zest next time around. Like another person, i also whipped up some frosting using lemon juice and confectioners sugar instead and that really brings out a nice lemon flavour.

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