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Lemon Yogurt Muffins

 Lemon Yogurt Muffins
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.
12 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

  • 1-3/4 cups King Arthur Unbleached 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,

2 of 2

Lemon Yogurt Muffins (continued)

Directions (continued)

  • 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.