Lemon poppy seed muffins from Baking - From My Home to Yours (page 10) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • molly17659 on May 18, 2026

    These are good. Nothing life changing but a really solid muffin. I like the tang of the sour cream. These are easy to make a welcome addition to any breakfast/brunch spread.

  • Wordsfailme on July 31, 2023

    These were fine but a little dense. May have over-mixed the batter or maybe it was time for new baking soda/powder? Added grated lemon zest to the glaze, which worked well. Don't forget to sift the confectioner's sugar!

  • anya_sf on June 04, 2022

    Whole milk Greek yogurt worked well instead of sour cream. The muffins had a nice, fluffy, muffin-y texture and just the right sweetness with the glaze. The lemon flavor came through. For the glaze, I just added lemon juice a bit at a time to achieve the right thickness, rather than measuring. I made 1/2 recipe, which baked in 17 min. I don't know if these are my ideal lemon poppy seed muffins, but they're the best I've made thus far.

  • Dannausc on June 06, 2021

    Pretty decent

  • stef on December 28, 2019

    Like others have stated a nice lemony muffin which comes together quickly with no mixer required.

  • hillsboroks on March 17, 2018

    I like my lemon baked goods really lemony so based on mamacrumbcake's comment I added 1/4 teaspoon lemon oil along with the vanilla to the batter. I also used just 2 tablespoons of lemon juice in the glaze and it was just right. With the extra bit of lemon oil the flavor was really bright. These are not a super sweet cake-like muffin but rather an old-fashioned coarser crumbed breakfast muffin. They were perfectly baked at 18 minutes.

  • mamacrumbcake on July 28, 2016

    I was disappointed in this recipe. The muffin was not lemony enough. The proportions for the glaze (2-3 tablespoons of lemon juice to 1 cup of confectioners sugar) will give you a runny glaze that melts into the muffin. If you want a glaze that will resemble the beautiful photograph in the book, start with 1 tablespoon of lemon juice and then test your glaze. My muffins ended up looking beautiful after tinkering with the glaze, but they looked better than they tasted, which is always a bummer.

  • Astrid5555 on August 12, 2014

    One of my favorite muffin recipes. Rubbing the sugar with the lemon zest makes for an exceptional lemony taste, while the poppy seeds add a nice crunch.

  • spharo00 on April 22, 2012

    These were very tasty. I used Greek yogurt in place of the sour cream and so they were quite tangy, but in a great way. I also sprinkled sugar over the tops of the muffins before baking instead of using the glaze. I'll freeze the rest for breakfasts this week.

  • PatriciaScarpin on April 07, 2011

    This is a great recipe to play around with - I've used this batter and marbled it with jam, the muffins were really good!

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