I made these gluten free & added about 3/4cup of milk after reading this comment. They turned out light and fluffy! Next time I’d add more lemon, half the sour cream, & the milk. It’s definitely a recipe worth keeping, whether you alter it or not, as most lemon poppy seed recipes are unnecessarily hard.

You can use equal parts of 1 tsp of vanilla and 1 tsp of lemon flavoring.

Hi Simona,
I’m a bit confused – I just rewatched my video twice and I don’t add milk to the muffins.
I did mess up and forgot to rub the lemon zest into the sugar when making the video – I usually do and highly recommend it for amazing lemon flavor.
If yours are too heavy, you can add a bit of milk (2-3 Tablespoons) but I think probably the issue is overmixing – unlike cookies, muffins you can leave a few clumps of dry ingredients and they will bake out fine and it’s actually better to leave in a few clumps than to overmix.

I’m sorry you didn’t like them, Kelly. If you do try it again, you can try with softened instead of melted butter and ensure you don’t overstir – the biscuit texture tends to be a result of overmixing. A few clumps of flour are okay and better than overmixing to try to get them all out.

I’m so glad you liked them, Jonelle! Thank you so much for taking the time to come back and let me know 🙂

I’m so glad you liked them!

Hi Kim,
Thanks for your comment – I’m so glad you enjoyed them despite the texture. The biscuit texture it due to a bit of overmixing. Next time, don’t worry about a few flour clumps and bake them with the clumps – they will bake out and be tender.

Hi Beth,
Thank you so much for your comment. I’m so glad you loved them!