These Lemon Muffins with yogurt are moist and easy to make! They use simple ingredients and can be made quickly. Enjoy them for breakfast or as a snack!
For a more straightforward breakfast recipe, try my bagel recipe, overnight oatmeal, egg cups, or Belgian waffles. You can also use my Homemade Yogurt in this recipe.
Bright & Zesty Lemon Muffins: A Burst of Sunshine in Every Bite!
One of my favorite things to bake is lemon muffins. There’s something about the bright, citrusy flavor that brings a sense of lightness, warmth, and deliciousness to any occasion. Whether you need a morning pick-me-up or an afternoon treat, these muffins are the perfect way to add a little zing to your day.
Why You’ll Love These Lemon Muffins with Yogurt!
Lemon muffins with yogurt are the best of both worlds—fluffy, moist, and just the right amount of tangy sweetness. They’re easy to make, don’t require fancy ingredients, and the fresh lemon zest and juice make them pop. Plus, they make your kitchen smell divine while they’re baking.
The Secret to Perfect Lemon Muffins
The key to fantastic lemon muffins? Fresh lemons! Bottled juice won’t give you that same vibrant flavor. Zesting the lemon releases all those essential oils, making your muffins fragrant and flavorful. And if you want to take things up a notch, a touch of lemon glaze on top never hurts!
Easy Lemon Muffin Recipe
Here’s a simple, foolproof recipe to get you started:
Ingredients for Lnon:
- All-purpose flour
- Granulated sugar
- Baking Soda
- Salt
- Unsalted butter, melted
- Large eggs
- Plain Yogurt
- Zest of 2 lemons
- Juice of 1 lemon
- Vanilla extract
Instructions:
- Preheat your oven to 350°F.
- Whisk together the flour, sugar, baking powder, and salt in a large bowl.
- Mix the milk and the lemon juice and let it curdle. Meanwhile, mix the sugar and egg until the color turns pale. Add the milk mixture and the lemon zest.
- Gently fold the dry ingredients into the wet ingredients until they are combined. Be careful not to overmix!
- Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes clean.
- Let them cool for a few minutes before transferring to a wire rack.
Bonus: Lemon Glaze
If you’re feeling extra indulgent, whip up a simple glaze by mixing 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice. Drizzle over the muffins once they’ve cooled slightly for an extra burst of lemony goodness.
The Role of Yogurt in Muffins
Yogurt adds moisture, tenderness, and a slight tang to muffins, making them soft and fluffy. It also reacts with baking soda or powder to create a better rise, giving muffins a light texture.
Sour Cream vs. Yogurt in Muffins
Both are great, but yogurt is slightly lighter and tangier, while sour cream adds more richness and a denser texture. If you want a moist but fluffy muffin, yogurt is the better choice. For extra indulgence, go for sour cream.
Can You Replace Oil with Yogurt?
Yes! Yogurt can be an excellent substitute for oil in muffins. It reduces fat content while keeping the muffins moist. Use a 1:1 ratio (e.g., replace ½ cup of oil with ½ cup of yogurt), but expect a slightly denser texture.
Do lemons and Yogurt Go Together?
Absolutely! The tanginess of yogurt beautifully complements the bright citrus flavor of lemon. It enhances the flavor while contributing to a moist, tender crumb.
Would you like me to tweak your lemon muffin recipe to include yogurt? 😊
Final Thoughts
These lemon muffins are indeed the best way to brighten your day. Whether you enjoy them with a cup of tea or coffee or just on their own, they’re sure to put a smile on your face. Give them a try and let me know how they turn out!
Happy baking! 🍋
Equipment
- 1 Mixing bowl
- 1 spatula
Ingredients
- 2 cups All purpose Flour
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 1 1/2 cups Granulated Sugar
- 1/2 cup Unsalted Butter, melted
- 2 Large Egg
- 1/2 cup Whole Milk
- 1/4 cup Plain Yogurt
- 3 tbsp juice of fresh Lemon
- 1 tbsp Lemon Zest
Icing ingredients
- 1 cup Powdered Dugar
- 1 tbsp Fresh Lemon juice
Instructions
- Preheat oven to 350 F. Spray with non-stick oil.
- Mix the flour, salt, and baking soda using a wire whisk. Set it aside
- Add the lemon to the milk and let it sit until it is curdled. Set it aside.
- Add the sugar and eggs to the mixing bowl and mix them until they turn pale in color. Add the melted butter and mix until smooth. .Add the yogurt, milk mixture, and the lemon zest. Mix until the ingredients are incorporated
- Add the flour mixture. Use a spatula to mix this batter so as not to overmix.
- Transfer to the prepared pan and bake at 350 F for twelve minutes. In ten minutes, start checking the cake using the toothpick method. Let the muffins cool down and top it with the prepared icing.
Make the Icing
- Mix the powdered sugar and the lemon juice. Mix until smooth.
Welcome!
Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...
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