Comments on: Lemon Poppy Seed Muffins

By: Jeanine Donofrio

Jeanine Donofrio — Fri, 27 Mar 2026 18:30:50 +0000

In reply to Holly. Hi Holly, are you using aluminum free baking powder? I haven't had an issue tasting it. It should bubble a bit when the wet and dry ingredients are mixed together, that's the reaction that makes the muffins rise.

By: Holly

Holly — Sat, 21 Mar 2026 14:53:56 +0000

The 2 tsp baking powder seemed like too much. The batter was bubbly/sticky because of it and I could taste it in the finished muffins. I haven’t tried adjusting it because I also didn’t love the texture of the muffin top. Sad to have a problem with the recipe, I normally love everything I try from this site.

By: Nancy

Nancy — Sat, 07 Mar 2026 00:24:12 +0000

In reply to Samantha Browm. Try a different brand of flour. I made this recipe, used store brand flour that I had on hand and got the same result as you did, awful. I usually use King Arthur flour for everything and am going to give this recipe another try with it. Reason I suspect flour was the culprit is that I also made cran orange muffins the same day with store brand flour and they tasted awful, too. They're usually delicious with my regular flour.

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 27 Feb 2026 17:57:56 +0000

In reply to Rose. Hi Rose, yep! you could reheat them at 350°F.

By: Rose

Rose — Fri, 27 Feb 2026 10:54:08 +0000

Hi, I made the muffins yesterday, but instead of poppy seeds I used chia seeds. Is says bake for 20 mins, but mine were too moist on the inside, is it ok to reheat them in the oven, today ??

By: Phoebe Moore (L&L Recipe Developer)

Phoebe Moore (L&L Recipe Developer) — Fri, 20 Feb 2026 18:32:42 +0000

In reply to Dejah. Hi Dejah, so glad you love the recipe!

By: Dejah

Dejah — Wed, 18 Feb 2026 08:06:55 +0000

These are seriously so good and so filling! I can have a small muffin with my coffee for breakfast and it keeps me going 🙂

By: Annie

Annie — Thu, 29 Jan 2026 14:15:19 +0000

These were delightful 🙂 I used a bit less butter and had to sub some of the zest for lemon juice but they turned out great. Ended up using one as a mix-in in my ninja creami protein ice cream and it was incredible. Making them again this weekend to bring into work!

By: Milo

Milo — Mon, 11 Aug 2025 17:31:40 +0000

I made these last night and added some leftover blueberries from my fridge on a whim.

Well, they turned out delicious, and my coworkers have been raving about them today!

I was worried the extra moisture from the fresh fruit would affect the bake, so I kept them in 1-2 minutes longer than the suggested time, until I they got some more color on top. This seemed to work; they’re fully baked but are still very moist and spongey!

These are nice and lemony but it doesn’t overpower the blueberry too much. I also love that they’re not overly sweet. It makes them a good candidate for experimenting with add-ins!

By: JC

JC — Thu, 31 Jul 2025 01:59:04 +0000

If I want to make mini muffins, what would the temperature and bake time be?