Bakery Style Lemon Poppy Seed Muffins

Definitely more lemon next time. I did 1.5T lemon extract in the muffins. The texture was really good. But I also added 1/4-1/3C soymilk because the batter was so dry it was still mostly powdery.

Too much flour, not at all sweet

These taste good (especially when warm), but the dough itself is actually quite dry and stiff- they may benefit from a little extra liquid added then. It also makes a generous extra half dozen or so muffins- so the true measure is more like 18-20 muffins. I did like the glaze on top, with the sugar crystals, it makes for a good crunchy topping.

Really good for me the batter was a little dry at first but overall very good

These turned out lovely and light, but not enough lemon flavor but that's probably more my issue than the recipe's.. the lemons I had didn't zest very well even though they were unwaxed! Next time more zest and lemon juice in the muffin mix and they'll be perfect!

so good! the recipe is simple and amazing! I also used palm butter, which I melted! a great substitute if you don't have butter.

Had a strong yogurt smell even after baking, but could have been the yogurt I used or me messing up somewhere.

Accidentally used vanilla yogurt instead of plain yogurt and I’d like to think it made them even better!

Needs less flour and more yogurt. Recipe made muffins pretty dense. Lemon syrup helped.

A little involved, but well worth the effort. The lemon glaze really puts the dish over the top! Be careful not to overmix, otherwise you may end up with muffins that are a bit too dense.

Easy to over mix and make pretty dense