Karen Monahan selected this recipe for Zaar Tag and when I was updating the status list, I couldn't help but think this would be perfect with Eve's [recipe=12516]Asparagus Soup[/recipe] for dinner tonight. Was I ever right! I already had it half thrown together when I realized it called for sour cream and I was fresh out...oops...so I needed a substitute (no time to run to town to get some at the grocery store). Well, I always have fresh buttermilk on hand. Since buttermilk is thick, but not as thick as sour cream, I used 1 cup buttermilk and omitted the 2 tablespoons of milk called for in the recipe to compensate. I also didn't want to lose any poppy seeds to the liquid ingredients bowl, so I mixed them in with the dry ingredients rather than the liquid ingredients as instructed. It worked beautifully. I didn't have time to wait for two pans of muffins to go through the oven, so I filled the muffin cups 1/2 full and made 12 rather than 18 muffins, then stood nervously watching to see if they were going to run over (I just cleaned the oven a few days ago--even if it was a self-clean turn of the dial). They didn't run over...whew...I got lucky...and it was so cool watching them go through the process of baking. They turned out beautiful and were the perfect compliment to Eve's soup. Thank you for sharing a really delightful muffin recipe with me Inez!
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very quick to put together and they were done in 20 minutes. we all enjoyed them for a nice sunday breakfast treat. our 4 sons were happy they could get three each since it made 18 muffins!
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These came out delicious. Very faint lemony flavor and much less dense than other muffins I have made. These almost have a cake-like texture and it goes well with the flavors. I was very surprised at how light these came out because the batter is very thick and heavy. I mixed the poppy seeds in with the flour mixture, because I thought that the recipe did not say when to add them. Afterwards, I realized that they were supposed to go with the wet ingredients, but this did not seem to change anything! I filled my muffin cups 3/4 full (1/2 seemed too little) and I got 16 cupcake sized muffins. They took 20 minutes exactly. Thanks for posting this tasty recipe!
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Good solid recipe. I made mini-muffins and my Sunday School classes enjoyed the.
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It was good, but a bit too lemony for my taste; needed more vanilla. I subsituted greek yogurt for sour cream.
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These were good, used light sour cream, 1/8 c oil, 1/4 c+ 2 Tbs applesauce and almond extract instead of lemon. Took about 21 min to bake, thanks!
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I really enjoyed these muffins. I did make a bit of a change. I added a bit of lemon yest to the batter then mixed a bit of lemon juice and sugar together and drizzeled over the top for a bit of a glaze. I made them for Xmas morning, they were very well received. Thanks for a great recipe.
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Very tasty. We substituted half whole wheat flour for more flavor, texture, and fiber. They still rose nicely and had a slight crispness to the edges. Mmmm.
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Nice texture. I used a full tsp. of Lemon Extract and I think I could have used another teaspoon. But overall they are great.
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These were simple to put together & was done in no time. I used the zest and juice of one lemon that was on hand. Turned out great but mild. Seems like you can go crazy with the lemon and not over power these. Thanks for posting. Will make again!
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The only reason this gets 4 stars is because the lemon flavor is so mild. Otherwise this is an amazing muffin! I like big mushroom topped muffins, so I filled the tins to the top, making 10 muffins. Great texture(very light and fluffy) and flavor, even though I prefer a stronger lemon flavor.
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Really an outstanding muffin. I had never used sour cream in a dough batter before (gosh) and was eager to see the outcome -
Absolutely amazing how this all blended beautifully and the end result was in my families' words "mmmm, mmmm (mouth full) are there more? Thank you for sharing this recipe. (This recipe made 24 good sized muffins) 5 thumbs up and highly recommended!
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Very delicious and easy to make! I used a small bundt cake pan and added a lemon glaze on top. Makes a great dessert with the topping. The only thing I will do differently next time is to add a bit more lemon extract. Thanks for posting!
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Yum! Real easy recipe. I made it into 3 mini loaves as mentioned in an earlier review. I didn't have enough sour cream so used all plain yogurt & it turned out just fine. I also did 1 tsp. of lemon extract & it still didn't taste very lemony, it smelled great though in the bread. I enjoyed this & will be making it again. Thank you for sharing this recipe.
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I used mini loaf pans and it made 3. The texture is spectacular, so light and fluffy. I had to use lemon oil instead of lemon extract, so it could be because of that... but the lemon flavour is very mild- i might add more next time.
Other than that i followed the recipe and its a keeper.
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I substituted flour for cornflour making it gluten free.
They came out very light and fluffy.
I also couldn't find the muffin tins so used two loaf tins and cooked them for 30min.
Great simple recipe
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All I have to say is YUMMMY! I used low fat sourcream, and added 1 Tbsp more poppy seeds and a 1/4 tsp more lemon extract. These taste as good as the bakery, they have a great texture. I made 12 muffins and 1 mini loaf (loaf took a little longer to bake.). Really pleased....Thank you for posting
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