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Lemon Yogurt Muffins

Lemon Yogurt Muffins

My kids both had friends come over for a play date after school and I wanted to make them a tasty little snack. I found this recipe on Macheesmo that looked perfect. I used lemon yogurt instead of Greek yogurt because that is what I had on hand. I also added a bit of vanilla to the muffin mix and more lemon to the glaze but other than that kept it the same. They smelled amazing while they baked and the kids were thrilled to see these on the counter when they came home. They all agreed that the muffins were absolutely delicious and ended up having two each. My kids gobbled up the leftovers the following day and said they still tasted great.

Lemon Yogurt Muffins

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour, sugar, baking powder, baking soda, and salt together in a bowl. Mix until well combined.

Whisk together the lemon yogurt, zest and juice from the lemon, melted butter, egg, milk, and vanilla together until well combined. Add the flour mixture to the yogurt mixture and stir until just combined.

Pour the batter evenly into the muffin tins.

Lemon Yogurt Muffins

Place into the oven and bake for 25 minutes, or until a tester inserted in the middle of a muffin comes out clean. Remove from the oven and let them sit for 5 minutes before moving them to a cooling rack.

Make the glaze by adding the lemon juice to the powdered sugar and mix until well combined. Once the muffins are cool, place a piece of wax paper under the cooling rack with the muffins (for easier clean up), then drizzle the glaze over top of each muffin evenly. Serve immediately. Enjoy.

Lemon Yogurt Muffins

Lemon Yogurt Muffins

Lemon Yogurt Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12

Ingredients

  • Lemon Muffins:
  • 2 cups flour
  • ¼ cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • tsp salt
  • 1 ½ cups lemon yogurt or Greek yogurt
  • Zest and juice from 1 lemon
  • 2 tbsp unsalted butter melted
  • 1 egg
  • ¼ cup milk
  • ½ tsp vanilla
  • Lemon Glaze:
  • 2 cups powdered sugar
  • Juice of 1 lemon

Instructions

  • Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.
  • Combine the flour, sugar, baking powder, baking soda, and salt together in a bowl. Mix until well combined.
  • Whisk together the lemon yogurt, zest and juice from the lemon, melted butter, egg, milk, and vanilla together until well combined. Add the flour mixture to the yogurt mixture and stir until just combined.
  • Pour the batter evenly into the muffin tins. Place into the oven and bake for 25 minutes, or until a tester inserted in the middle of a muffin comes out clean. Remove from the oven and let them sit for 5 minutes before moving them to a cooling rack.
  • Make the glaze by adding the lemon juice to the powdered sugar and mix until well combined. Once the muffins are cool, place a piece of wax paper under the cooling rack with the muffins (for easier clean up), then drizzle the glaze over top of each muffin evenly. Serve immediately. Enjoy.
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32 Comments

  1. Lemon is a great flavor for baked goods, and the yogurt must have made these muffins very tender! Your kids’ friends must love coming to your house for snacks!

  2. I am sure wishing that I had lemon yogurt in the refrigerator…alas, I only have plain and honey! I am pinning this for later in the week!

  3. I’ve been wanting to make lemon cupcakes using the meyer lemons.
    But the price of meyer lemons is insane!
    I miss living in cali where they are only a fraction of the cost.

  4. I like to use yogurt in my baked goods, also. Quick breads , as well as muffins, take to it. Healthy way to add moisture and tenderness. These look delicious.

  5. Just made them, they don’t taste bad but they came out really doughy, any idea what I did wrong?

    1. I had this same problem. Just pulled them out of the oven and they are SUPER doughy. I’m disappointed 🙁 I like the flavor, so I’m wondering what to do differently next time?

    2. I am not sure what happened. Mine weren’t doughy at all. I imagine they needed a longer cooking time for you? Maybe due to altitude? I hope they ended up working for you!

      Pam

  6. Pam- they are still delicious 🙂 I put them in the oven for another few minutes. It helped. I love love LOVE the glaze

  7. Did I do something wrong with these? I followed the recipe and used a greek yogurt but when I mixed the wet and dry ingredients together, it was like bread dough. There was no ‘pouring” the batter into the muffin tins, it was more like picking up a clump. They never settled into the pan and the peaks of the dough crisped up right away until I moved them down in the oven. They still taste good, but they are more like lemon biscuits. Could the greek yogurt I used just have been too thick?

    1. ps…… my husband just texted me to say “these muffins are delicious!” so…something must have gone right!

    2. Kailee,

      I am so glad he liked them anyway! I have a feeling the Greek yogurt was indeed too thick. Next time, I would just add a little more milk to make the batter less thick.

      Cheers,
      Pam

  8. Great recipe and my family loves these! My muffins collapse slightly once removed from the heat like a Yorkshire pudding though. What could I be doing wrong? Maybe I am taking them out of the tin too early?
    Thanks for a great recipe!

    1. Teresa,

      I think they need to be cooked longer. Make sure to insert a tester (I use a wooden skewer) into the center and that it comes back clean before removing from the oven. I hope this helps.

      Cheers,
      Pam

    2. You were absolutely correct, Pam!
      I left yesterday’s batch in for a bit long. And they turned out perfectly. No more collapsing muffins yet still moist inside. Thanks!