Lemon Yogurt Muffins Recipe

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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.
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Lemon Yogurt Muffins in Best of Country Breads 2000, p22

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.

Reviews for Lemon Yogurt Muffins

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 13, 2012

"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."

MY REVIEW
Reviewed Feb. 19, 2012

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

MY REVIEW
Reviewed Apr. 29, 2011

"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."

MY REVIEW
Reviewed Apr. 29, 2011

"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."

MY REVIEW
Reviewed Sep. 28, 2008

"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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