Lemon Yogurt Muffins
My kids both had friends come over for a playdate after school, so I made them these lemon yogurt muffins from Macheesmo as a tasty little snack. I adapted the recipe by using lemon yogurt instead of Greek yogurt because that is what I had on hand. This easy lemon muffin recipe smelled amazing while baking, and the kids were thrilled to see these on the counter when they came home from school. Everyone agreed that the muffins were delicious and ended up having two each. My kids devoured the leftovers the following day and said they still tasted great.
Lemon Yogurt Muffins
Lemon Muffins:
- 2 cups flour
- ¼ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ 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
How to Make Lemon Yogurt Muffins
Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.
Prepare the muffins by combining the flour, sugar, baking powder, baking soda, and salt in a bowl.
Whisk together the lemon yogurt, lemon juice & zest, melted butter, egg, milk, and vanilla until well combined.
Add the flour mixture to the yogurt mixture and stir until just combined.
Pour the batter evenly into the muffin tins.
Bake the muffins by placing them in the oven and bake for 25 minutes, or until a tester inserted into the center of a muffin comes out clean.
Remove from the oven and let them sit for 5 minutes before moving them to a wire cooling rack.
Prepare the glaze by adding the lemon juice to the powdered sugar and mixing until well combined.
Once the muffins are cool, place a piece of wax paper under the wire cooling rack with the muffins (for easier cleanup), then drizzle the glaze over each muffin.
Serve immediately. Enjoy.
Equipment
Ingredients
Lemon Muffins:
- 2 cups flour
- ¼ cup sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ⅛ tsp salt
- 1½ 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.
- Prepare the muffins by combining the flour, sugar, baking powder, baking soda, and salt in a bowl.
- Whisk together the lemon yogurt, lemon juice & zest, melted butter, egg, milk, and vanilla until well combined.
- Add the flour mixture to the yogurt mixture and stir until just combined.
- Pour the batter evenly into the muffin tins.
- Bake the muffins by placing them in the oven and bake for 25 minutes, or until a tester inserted into the center of a muffin comes out clean.
- Remove from the oven and let them sit for 5 minutes before moving them to a wire cooling rack.
- Prepare the glaze by adding the lemon juice to the powdered sugar and mixing until well combined.
- Once the muffins are cool, place a piece of wax paper under the wire cooling rack with the muffins (for easier cleanup), then drizzle the glaze over each muffin.
- Serve immediately. Enjoy.
I love anything with lemon and this looks delicious Pam! Pinning it as a reminder to make this. Lovely post.
So nice. I like this kind of food, very want to eat.
These sound perfect. Have a good week. Diane
Oooh, those look so good.. I can taste the lemon flavor from here!! YUM!!
These lemon muffins look so good and I love putting yogurt into my backed goods!
That glaze is so inviting!
I’m craving a lemony baked good now after seeing these! The perfect snack.
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!
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!
I love the sound of lemon yogurt muffins, these look so yummy!
Omy Pam I love all with lemon special cakes and mugfins and these look georgeous!
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.
I recently made lemon muffins too. This time of year makes me crave lemons. They look delicious!
Lemon is always a hit at our house. These sound SO yummy! You must be the most popular mom on the block!
They’re so sunny!
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.
I can see why the kids had two each, they look wonderful.
You have never let me down with your homey and delicious recipes. This one is no exception. Simple yet so beautiful and packed with flavours. Thumbs up for you, Pam.
as a rule, i don’t get excited about lemony baked goods, but seriously–who can resist a glazed muffin? 🙂
great recipe.. such little fat. btw.. your blueberry coconut muffins were a huge hit. I LOVED THEM!
Just made them, they don’t taste bad but they came out really doughy, any idea what I did wrong?
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?
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
Pam- they are still delicious 🙂 I put them in the oven for another few minutes. It helped. I love love LOVE the glaze
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?
ps…… my husband just texted me to say “these muffins are delicious!” so…something must have gone right!
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
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!
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
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!