Comments on: Lemon Poppy Seed Muffins

By: Sam Merritt

Sam Merritt — Wed, 22 Jul 2026 02:34:59 +0000

In reply to Dixie Holland. Hi Dixie! That will work just fine. Enjoy! :)

By: Dixie Holland

Dixie Holland — Mon, 20 Jul 2026 11:09:36 +0000

Hi I had a question!
I was wondering if I could substitute the poppy seeds for blueberries to make a lemon blueberry muffin?

By: Sam Merritt

Sam Merritt — Fri, 10 Jul 2026 19:34:50 +0000

In reply to Charlotte. Thank you so much for trying my recipe, Charlotte! I'm so glad you enjoyed them so much! :)

By: Charlotte

Charlotte — Fri, 10 Jul 2026 14:44:13 +0000

Oh. My. Goodness. These muffins were the best muffins I have ever made by far. Usually my muffins are really dry, but these were so moist and fluffy and flavorful. I was a tad bit worried because I used chia seeds instead and I used salted butter, but these were absolutely amazing!

By: Al

Al — Sun, 28 Jun 2026 03:38:01 +0000

These didn’t give me the traditional lemon poppyseed flavor and texture that I crave.

By: Sam Merritt

Sam Merritt — Mon, 01 Jun 2026 17:01:09 +0000

In reply to Opal. Hi Opal! Unfortunately for best taste and results I recommend following the recipe. You can achieve dense muffins by over-mixing the batter, but they may also turn out dry in that case. :(

By: Opal

Opal — Sun, 31 May 2026 14:23:04 +0000

I have a questions – is there a way to make muffins that are not light and fluffy, because I do not like cakes, cupcakes or muffins that are light and fluffy. I apologize if this offends anyone/

By: Sam Merritt

Sam Merritt — Fri, 24 Apr 2026 02:02:33 +0000

In reply to Evan. Hi Evan! I would probably just bake them on 375 for 11-13 minutes. This recipe would make approximately 24 mini muffins.

By: Evan

Evan — Thu, 23 Apr 2026 11:41:59 +0000

In reply to Sam Merritt. Do you have any recommendations for how to adjust bake time/temp if I was baking mini muffins? I'm trying to decide if I should do the full time at 425 and only adjust down the time once I lower the temp, or if I should only give it 5 minutes or so at 425 and check every so often after lowering the temp. Thanks.

By: Sam Merritt

Sam Merritt — Mon, 02 Feb 2026 20:30:59 +0000

In reply to Celia Morris. Thank you for trying my recipe, Celia! I'm so glad you enjoyed them. Thank you for your feedback. :)

By: Celia Morris

Celia Morris — Mon, 02 Feb 2026 15:13:54 +0000

I substituted the sour cream with whole fat non GMO cream, and it turned out beautifully! It was very fluffy and moist even without sour cream or yogurt which is a blessing because I had neither lol!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 14 Jul 2025 16:47:19 +0000

In reply to Emily. We are so happy you gave them a try, Emily!

By: Emily

Emily — Thu, 10 Jul 2025 20:30:47 +0000

I’m not sure why I’ve been resistant to the idea of melted butter instead of creaming butter and sugar together. These tasted so nice and buttery! I made them for my husband to take into work this weekend, and it’s taking all my.will power not to eat a bunch myself.

By: Sam Merritt

Sam Merritt — Thu, 19 Jun 2025 19:34:04 +0000

In reply to Evan. Hi Evan! I haven't actually tried it so I can't say for sure how to do it or how it would turn out. I would likely only use one temperature here, but I'm not sure exactly what temperature to bake it on.

By: Evan

Evan — Wed, 18 Jun 2025 15:42:56 +0000

In reply to Emily @ Sugar Spun Run. Do you know how this would function in a loaf pan instead of muffins? My big concern would be if the initial high heat would lead to too much browning since it would take longer to bake through. Thanks!

By: Sam Merritt

Sam Merritt — Tue, 17 Jun 2025 14:31:59 +0000

In reply to Sharon. Hi Sharon! In some muffin recipes the rest time helps with the texture. It will make the strawberry muffins a little fluffier. :)

By: Sharon

Sharon — Sat, 14 Jun 2025 05:47:54 +0000

Hi, I made these for my young grandsons recently and they loved them. We all did. They’ve asked for strawberry muffins next so I plan to make yours but in that recipe you say let the batter sit for 30 minutes before filling the liners. Can you tell me what that does to the muffins? And why don’t you let the batter sit with this recipe?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 12 Jun 2025 20:02:32 +0000

In reply to CJ. Thanks for letting us know how this one worked in the jumbo muffin pan, CJ! We're so happy you enjoyed them

By: CJ

CJ — Thu, 12 Jun 2025 19:01:51 +0000

In reply to Kathy A.

delicious muffins but I was only able to make 6 jumbo muffins and I baked them about 5 minutes longer on 350F–came out PERFECT

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 28 Apr 2025 21:15:22 +0000

In reply to Deepthi. Thanks for giving them a try, Deepthi!

By: Deepthi

Deepthi — Fri, 25 Apr 2025 17:14:04 +0000

I made these today. Substituted sour cream with yogurt. Perfect soft fluffy muffins. Thank you for sharing these awesome recipes.

By: Sam

Sam — Tue, 22 Apr 2025 13:45:05 +0000

In reply to Debbie Medina. Hi Debbie! I actually haven't tried it so I can't say for sure how it would turn out. I am actually working on a lemon poppy seed cake as we speak. Hopefully I will have it out soon. :)

By: april

april — Mon, 14 Apr 2025 21:19:37 +0000

In reply to April. Poppy seeds, not populace

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 14 Apr 2025 14:18:53 +0000

In reply to April. Thanks for giving them a try, April! Enjoy

By: April

April — Mon, 14 Apr 2025 13:57:06 +0000

These were so fluffy and moist. I doubled the populace because I love them! Another excellent recipe, thanks Sam.