Lemon Yogurt Muffins
Total TimePrep: 20 min. Bake: 20 min.
- 1-3/4 cups all-purpose flour
- 3/4 cup sugar
- 1 tablespoon grated lemon zest
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup lemon or plain yogurt
- 6 tablespoons butter, melted
- 1 tablespoon lemon juice
- 1/3 cup lemon juice
- 1/4 cup sugar
- 1 teaspoon grated lemon zest
- 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 in 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.
Nutrition Facts1 each: 210 calories, 7g fat (4g saturated fat), 34mg cholesterol, 236mg sodium, 35g carbohydrate (21g sugars, 1g fiber), 3g protein.
Oct 5, 2019
Excellent. I subbed 3/4 flour for almond flour. Delicious.
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!
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!
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.
Jun 23, 2015
why no picture, just made them and can*t wait to taste* they are cooling now*****
May 4, 2015
Yummy! Great with whole wheat flour. 6 oz vanilla yogurt works great.
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.
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!
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.
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.