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Lemon Poppy Seed Muffins Recipe

Lemon Poppy Seed Muffins

Rated: 3 stars out of 5Rate This RecipeRead users' reviews (28)

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Average Rating:

Total Reviews: 28

Showing 11-20 of 28

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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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  • on September 13, 2009

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    After reading the previous reviews I decided to give these a try. I added the zest and juice of one lemon and 1/2 cup plain yogurt to the batter. I also baked them at 350 for 22 minutes. The muffins came out moist and lemony. Next time I would probably add even more lemon juice to accentuate the flavor.

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  • on June 14, 2009

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    On a whim I folded in about a half a cup of nonfat "Lemon Cream Pie" yogurt I happened to have in the fridge right at the end. I also used an entire lemon's worth of zest and cut back slightly on the amount of sugar the recipe called for. I ended up with really moist and delicious muffins with just the right amount of lemon flavour (for me, anyway--some people might want more. Also, I made 6 "jumbo" muffins rather than 12 regular ones--I cooked them for roughly 20 minutes at 425 degrees and they turned out very nicely.

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  • on March 24, 2009

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    I'll try again, but like others noted, needs more lemon flavor and more misture. I'm going to add some butter, increase the oven temp by 20 degrees, and decrease the cook time by at least 5 minutes. I'll post an update after the next batch

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  • on June 25, 2008

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    I loved these muffins. They were great! I would definitely make these again. In about a week, I made this recipe at least 3 times.

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  • on May 09, 2008

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    I really thought these were perfect. Just the right lemon flavor and poppy seed content.

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  • on May 05, 2008

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    This recipe needed more lemon flavor. I would undercook them a bit as I also thought they were dry.

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  • on March 29, 2008

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    lemony with poppy

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  • on February 10, 2008

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    Lemon Poppy Seed muffins are my favorite muffin and I was very excited to try a new recipe. I read the reviews and agreed that there wasn't a lot of lemnon flavoring, so used the entire zest of one lemon plus all the juice. The muffins still turned out to be very bland. Maybe lemon extract would help. I would not make this again.

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