Lemon Yogurt Muffins Recipe

4.5 10 9
Publisher Photo

Lemon Yogurt Muffins Recipe

Read Reviews
4.5 10 9
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

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

Nutritional Facts

1 each: 210 calories, 7g fat (4g saturated fat), 34mg cholesterol, 236mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 3g protein.

  • 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
  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

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Reviews forLemon Yogurt Muffins

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MY REVIEW
sgronholz User ID: 1473861 264326
Reviewed Apr. 5, 2017

"These muffins are wonderful! After reading the reviews, I did make a few adjustments to the recipe, which worked out well. I used a 5 oz. container of lemon Greek yogurt and 3 oz. of milk to equal the 8 oz. container of yogurt which the recipe called for. Just for fun, I added a few blueberries and lemon baking chips. I lowered the oven temp to 375 and baked the muffins for 20 minutes. I also omitted the topping because I chose to sprinkle the muffins with decorator sugar before I baked them. Definitely a winner and something I'll make again!"

MY REVIEW
rxwestcoast User ID: 8889533 250170
Reviewed Jul. 6, 2016

"Family favourite! I followed the recipe measurements exactly, making sure to sift my dry ingredients before adding the sugar. I think it is crucial to have the egg and yogurt and lemon juice at room temperature. I used plain 2% balkan style yogurt.. if I had used greek I think the batter would have been too dry. I also baked at 375 degrees (non-convection since I didn't want browning) and only for about 16 minutes. I live at sea level. I knew if I had baked at 400 for 20 mins they would have been too dry. I had lots of topping left, but used it to make myself a big glass of lemonade!"

MY REVIEW
puddyfoote User ID: 8776576 244149
Reviewed Feb. 19, 2016

"My batter looked too thick amd because of a review noting dryness I added a half cup of sour cream.. Also added a cup of fresh blueberries. They seemed to be browning too fast so I turned the oven down to 375. Remember to mix as little as possible just to moisten or muffins turn tough. My favorite lemon glaze includes 2 Tbsp of melted butter so this is an option, also I cool it in the refrig before putting on top of cooled muffins so the goodness stays on top of the muffin.

Best muffin recipe I have come across otherwise."

MY REVIEW
ler70 User ID: 5747654 228404
Reviewed Jun. 23, 2015

"why no picture, just made them and can*t wait to taste* they are cooling now*****"

MY REVIEW
lurky27 User ID: 1251896 225854
Reviewed May. 4, 2015

"Yummy! Great with whole wheat flour. 6 oz vanilla yogurt works great."

MY REVIEW
poohbr954 User ID: 6967983 79692
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
Tupper4crock User ID: 433758 120555
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
lvmyhbby User ID: 4355124 89093
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
lvmyhbby User ID: 4355124 72894
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
Flenner User ID: 2160342 30748
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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