Lemon Poppy Seed Muffins

From: Tyshero

On Apr 17, 2009

Husband had a craving, and I thought these would fit the bill. As usual, I made several modifications. I didn't separate or beat the egg whites, I used the yogurt, and didn't have any lemon zest, so added an extra tbsp of lemon juice. I also made them in mini muffin pans and got 35 muffins.

From: FrVanilla

On Feb 20, 2009

Very good. Only thing I did differently was use vanilla yogurt and no additional vanilla. It's all I had on hand. I will make these again.

From: Mel T

On Oct 11, 2005

I tried this recipe in hopes of duplicating the lemon poppyseed muffin I love at a local coffeehouse. Not only does the recipe meet my expectations, it surpasses them! These are absolutely lovely. I used fat-free vanilla yogurt and omitted the vanilla extract. I also used a little extra milk and lemon juice since my yogurt amount was a bit shy. I only had salted butter on hand, so I used it but omitted the salt amount. And, since I love poppy seeds, there's probably a tiny bit extra of those in there too. I think the folding in of the egg whites at the end (something you don't usually see for muffins) is important to this recipe. All in all, they're very tender, delicate, and lemony muffins that I will make again and again! Thanks!

From: JKompelien

On Apr 8, 2006

Excellent muffins. I doubled the batch to make Texas size muffins. Got 6 texas and 12 reg sized muffins out of boubled batch. Very good will definately make often!