Greek Yogurt Lemon Muffins

Greek Yogurt Lemon Muffins

Tender muffins with a bright citrus tang, kept moist by a generous swirl of Greek yogurt.

Total 40 min Makes 12 muffins Calories 245/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Eggs, Wheat, Dairy

These muffins get their soft crumb and tangy edge from Greek yogurt and fresh lemon zest, with a light lemon glaze finishing each one. They bake up quickly, making them a solid choice for breakfast, brunch, or an afternoon snack with tea.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 tablespoon lemon zest, finely grated
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • 1/2 cup vegetable oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice, for glaze

Method

  1. Preheat oven to 375°F and line a 12-cup muffin pan with paper liners.

  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

  3. In a separate bowl, whisk the sugar and lemon zest together, then whisk in the eggs, Greek yogurt, vegetable oil, lemon juice, and vanilla extract until smooth.

  4. Pour the wet ingredients into the dry ingredients and fold together with a spatula just until no dry streaks remain; do not overmix.

  5. Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

  6. Bake until the tops spring back and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

  7. Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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    Greek Yogurt Lemon Muffins

    These muffins get their soft crumb and tangy edge from Greek yogurt and fresh lemon zest, with a light lemon glaze finishing each one. They bake up quickly, making them a solid choice for breakfast, brunch, or an afternoon snack with tea.

    40 min 12 muffins 245 cal

    Ingredients

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 3/4 cup granulated sugar
    • 1 tablespoon lemon zest, finely grated
    • 2 large eggs
    • 1 cup plain Greek yogurt
    • 1/2 cup vegetable oil
    • 1/4 cup fresh lemon juice
    • 1 teaspoon vanilla extract
    • 1 cup powdered sugar
    • 2 tablespoons fresh lemon juice, for glaze

    Method

    1. 1

      Preheat oven to 375°F and line a 12-cup muffin pan with paper liners.

    2. 2

      In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

    3. 3

      In a separate bowl, whisk the sugar and lemon zest together, then whisk in the eggs, Greek yogurt, vegetable oil, lemon juice, and vanilla extract until smooth.

    4. 4

      Pour the wet ingredients into the dry ingredients and fold together with a spatula just until no dry streaks remain; do not overmix.

    5. 5

      Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.

    6. 6

      Bake until the tops spring back and a toothpick inserted in the center comes out clean, 18 to 20 minutes.

    7. 7

      Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

    8. 8

      Whisk the powdered sugar with the 2 tablespoons lemon juice until smooth, then drizzle over the cooled muffins.