Lemon-Poppy Seed Muffins

These were on the dry side so I add ~1/4 C more yogurt. They browned nicely, had a light texture, and delicate lemon flavor. We enjoyed these more than the butter alternative.

I was very disappointed in these muffins. They are very dry and don't have much flavor. When I was ready to spoon the batter into the muffin tins, I could tell they were not the right consistency for nice, light muffins. They were very heavy and "floury". I would not make these again.

I used melted butter for more flavor and a sugar-free lemon yogurt and egg substitute to cut calories. These were fine as a slightly sweet muffin or with a dab of ice cream, as a dessert cupcake. They're okay, but I'm not raving.

This has been my go to recipe for lemon muffins for many years now. It is definitely not a sweet or cake-y muffin, but that is what I like about it. A little more like bread or biscuit. Perfect to go beside a salad for dinner. I usually do it with a chicken asparagus salad with miso dressing, but today I am going to pair it with a chicken wild rice salad.

I don't eat white flours or sugar so i altered it a little bit and used splenda and almond flour. It was much less calories and i think tasted better. I also put 1/4 tsp. of almond extract just to give it a little bit more taste.

Very disappointing consistency and quality of muffin. I am giving the 2 stars for decent taste. Otherwise, the final product was hard, dry, and small. Tried to make these for a brunch but ended up throwing them all away and running out to the store. I'm rarely disappointed by CL recipes, but this one needs work.

These muffins were easy to make and a hit with the kids. Based on the other reviewers, I added applesauce and a little lemon icing (with lemon juice and powdered sugar) to sweeten them. Worthwhile. (4 weight watchers points each).