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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.
  • Total Time
    Prep: 20 min. Bake: 20 min.
  • Makes
    1 dozen

Ingredients

  • 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
  • TOPPING:
  • 1/3 cup lemon juice
  • 1/4 cup sugar
  • 1 teaspoon grated lemon zest

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

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Reviews

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Average Rating:
  • carriebpierce
    Oct 5, 2019

    Excellent. I subbed 3/4 flour for almond flour. Delicious.

  • sgronholz
    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!

  • rxwestcoast
    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!

  • puddyfoote
    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.

  • ler70
    Jun 23, 2015

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

  • lurky27
    May 4, 2015

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

  • poohbr954
    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.

  • Tupper4crock
    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!

  • lvmyhbby
    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.

  • lvmyhbby
    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.