Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
The muffins came out really dense. Also a bit bland.
This recipe tasted great, but came out more like bread than like a muffin. While lemon poppy seed bread is apparently a great thing, I would use less flour (maybe 2 cups instead of 3) for this recipe in order to gain more of a muffin texture. Still, a great recipe!
used an extra half cup of sugar. still not sweet enough, tasted no lemon at all, even with the addition of 1/4 cup lemon juice. the yogurt gives it an undesireable, close texture.
These had a wonderful flavor. I adjusted the amount of flour used and used 2 1/2 cups instead of 3 cups because the batter was already thick. Additionally, I used half the amount of poppy seeds. For the glaze, I used half the amount of sugar and it still was really sweet. Thanks for this recipe!
Loved this recipe! The muffins had a nice rise. They look just like the ones you see finely displayed in a bakery. Thank you so much for this recipe! This is the first recipe on your site that I’ve tried. I look forward to trying more!
Some tips:-Dont’ use muffin paper liners – butter the wells as instructed. They will come out and will look so much better.-Don’t split the batter between two 12 cup muffin pans. Follow the instructions as stated. Even if it looks like you’ve over-filled the wells, they will come out perfect, nice and big.-My muffins were done in 25 minutes, but next time I’ll bake them for 22 minutes.-While the glaze is still wet, sprinkle some lemon zest on top. Looks pretty. ;)
My changes:-Instead of 1.5 cup yogurt, I used 1 cup milk with 2 tablespoons freshly squeezed lemon juice and 1/2 cup 5% greek yogurt thinned with a teaspoon of whole milk.-I didn’t have enough all purpose flour in the pantry, so I used 2 cups all purpose flour and 1 cup Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour. It worked wonders!-I had no poppy seeds, so I used chia seeds. It was a perfect substitute.
Some of our favorite muffins! I use white whole wheat flour but otherwise keep the same. Lovely rise, perfect texture and perfectly sweet. On occasion, I have used sour cream instead of yogurt when I have some to use up. Makes the muffin more tender albeit a bit heavier.
These muffins are good. I don’t know why but I checked them at 25 min. and they were well done. My baking powder was not under three mo. so they did not rise to potential but enough. I did not use the glaze because I had no powder sugar in the cupboard. I think they would have been much better with the glaze. I did add some almond extract and not sure how this affected the taste.
Can you leave the yogurt out?
Hi, Janine! Emma here, managing editor. The yogurt is pretty essential to making the batter for these muffins, so I don’t think you can leave it out entirely. You could maybe get away with subbing in sour cream or buttermilk, though. We haven’t tested it with either of those, so it would be a bit of a gamble. If you give it a try, let us know how it goes!
My husband went nuts for these! I’d been asking for lemon poppy seed muffins at the local spots but no place did them. Your recipes are always thorough and excellent. These are divine. Used a half cup of confectioners sugar and 3 tablespoons lemon juice. It made them shiny and bumped up the lemon flavor just enough.This recipe goes into the vault, and it will be made often.Thanks for another winner!
What is best way to freeze these for later?
Hi LM, let them cool entirely to room temperature, wrap them in plastic wrap and then again in foil. Then freeze.
I made two batches.. THe gluten free one was great..However the regular flour one was awful. I have taught baking for many years so I should be able to tell you why but I can’t. … I will do it as gluten free again.
Does Greek yogurt work?
Hi Gabrielle, plain Greek yogurt should work. You may want to thin it a bit with some water so that it is the consistency of regular yogurt.
I just made these for one of my friend’s birthday! She absolutely loved them! I like how these muffins aren’t too sweet. In addition, they have a perfect fluffy texture. The greek yogurt was a great idea–nice way to incorporate some protein. This recipe is definitely a keeper! Oh yeah, I used two juiced lemons and their zest (one for the muffin and one for the glaze)
So glad you liked it Mia!
Just made these Poppy seed Lemon muffins and ate one right out of the oven. They are “Amazing”, super moist and just a hint of lemon. Thank you for the recipe!!!
Made these the other day, subbing in some almond flour for part of the flour and using lemon yogurt, and they were awesome!! I made them “surprise” muffins by adding a piece of marzipan in the middle before baking, and skipped the glaze. Worked really well! I also made part of the dough into a tea cake using a loaf pan, and that came out great as well. I did have the issue of not rising much, but I’m sure that’s because my baking powder is a couple months more than 6 months old. Definitely a keeper!
I wrote about making these wonderful muffins. They turned out fantastic :)
Thanks for the recipe!
This is the second time I make these muffins. First time was a disaster…something to do with too much butter or flower, don’t know exactly… But today they are awesome! I’ve omitted the glaze and added some lemon juice to the batter. A total hit! I will repeat it.
After eating these muffins my six year old said, “You know how you make toast all the time? Well, I want you to make these all the time.” Smiles!
Those muffins are delicious. But for me, they taste more like cupcakes than muffins. Real muffins for breakfast are less fat and sweet. Nevertheless, those are the greatest lemon and poppy seeds «cupcakes» I’d ever taste. I used lime instead of lemon, and it tasted sooo good.