Lemon Poppy Seed Muffins

From: kittykat #2

On Nov 22, 2009

Nice and fluffy! I used lemon yogurt, and 1/2 lemon 1/2 vanilla extract, and halved the zest. I think next time all lemon extract and the given amount of zest. These were really good but didn't quite have the lemon zing! that I was looking for.

From: Chef #1434254

On Nov 2, 2009

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: Chef #1163952

On Feb 9, 2009

I made the following changes and they came out absolutely delicious and healthier. Replace 1/2 the butter w/ applesauce, use Spenda baking blend in place of the sugar (you only have to use half when using Splenda baking blend), repaced half the flour w/ whole wheat pastry flour, added blueberries.