About this recipe: Light moist lemony muffins with the delicate complement of crunchy poppy seeds. These are made especially soft and lemony with lemon yoghurt and lemon zest, and drizzled with a lovely lemon sugar glaze. Wonderful served warm for breakfast or brunch, with coffee or a nice cuppa.
I made these muffins for the second time and made a few changes that made all the difference. Now I have a recipe that is worth making again. I used the lemon yogart but 16 oz instead of 12 and 1 tbs. of lemon extract. Definately cut the amount of poppy seeds in half, 1/4 cup is WAY TOO much. 1/8th cup is plently, I promise. I also used 1/3 cup of oil. I baked them at 400 for 10-12 minutes and they were perfect. Very moist but not greasy, and just the right amount of lemony flavor. The second day they are still yummy warmed in the micorwave. - 02 Oct 2002 (Review from Allrecipes US | Canada)
It's lovely. I used plain yogurt instead of lemon flavored yogurt and it worked fine. - 06 Aug 2002 (Review from Allrecipes US | Canada)
These muffins turned out quite nice. I couldn't find Lemon Yogurt at the supermarket so I used plain and added lemon extract to it before I mixed in the eggs and oil, etc. Next time I might reduce the amount of poppyseeds just slightly. This recipe made 16 muffins for me. 20 minutes at 350 was perfect in my oven. I will make these again. Thanks Karen! - 26 Oct 2005 (Review from Allrecipes US | Canada)