Lemon Yogurt Muffins Recipe

Rating 4

I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.

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Lemon Yogurt Muffins Recipe
  • Prep: 20 min. Bake: 20 min.
  • Yield: 12 Servings
20 20 40

Ingredients

  • 1-3/4 cups all-purpose flour
  • 3/4 cup sugar
  • 1 tablespoon grated lemon peel
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup (8 ounces) lemon or plain yogurt
  • 6 tablespoons butter, melted
  • 1 tablespoon lemon juice
  • TOPPING:
  • 1/3 cup lemon juice
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel

Directions

  • In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; leave muffins in pan.
  • Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins. Yield: 1 dozen.

Nutritional Facts 1 serving (1 each) equals 210 calories, 7 g fat (4 g saturated fat), 34 mg cholesterol, 236 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Lemon Yogurt Muffins in Best of Country Breads , p22

Tip

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Reviews for Lemon Yogurt Muffins

Lemon Yogurt Muffins

Tell us what you think of this recipe.
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(1-5) of 5 reviews

Reviewed on Nov. 13, 2012 by poohbr954

I thought this recipe came out rather dry.

I think the problem is the amount of flour that was used. I feel it was too much. The ingredient were nice but these muffins should have been very moist.

Reviewed on Feb. 19, 2012 by Tupper4crock

Very moist and delicious!!! I substituted Lemon flavored Jello for a portion of the sugar for more of a lemon blast! Tasted great!

Reviewed on Apr. 29, 2011 by lvmyhbby

About the messy part, that is true, I put a cookie sheet under my muffin pan to catch the over flow and I found using a gravy ladle helpful when adding the sauce to the tops.

Reviewed on Apr. 29, 2011 by lvmyhbby

I love how lemony it tastes, they are a little sticky to eat so make sure you have a napkin on hand. I'm excited to make them again soon.

Reviewed on Sep. 28, 2008 by Flenner

These are definitely a keeper. The only thing I didn't like was when the lemon sauce was spooned over the muffins, it was messy

 
 

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