These muffins really are very lemony. If you prefer, use less lemon juice for the glaze and substitute an equal amount of milk. You could simply forgo the glaze but it really adds to the overall taste.
Having read some of the reviews prior to making these muffins, I increased the oil from 1/4 to 1/3 cup and I added a whole cup of non-fat lemon yogurt rather than just the 2/3 cup the recipe called for. I also used a little extra lemon zest and extract to increase the lemon flavor. They came out very moist and lemony. I will definitely make them this way again. - 20 Apr 2003 (Review from Allrecipes USA and Canada)
These muffins come out really moist, but it's the glaze that really make it! I also made these with oranges in place of the lemon and they were delicious!! - 07 Apr 2002 (Review from Allrecipes USA and Canada)
Great muffin recipe! I omitted the glaze completely, and they were perfect! Thanks for the recipe! - 01 Jun 2001 (Review from Allrecipes USA and Canada)