One bite into these lemon yogurt muffins and your morning just got instantly better.
A couple of years ago, my daughter and I would go to a coffee shop every Thursday afternoon to wait forty-five minutes until it was time to go to art, after dropping off her brother at gymnastics.
For a while, we were in a lemon-poppy seed kick, until she decided she no longer liked the “little black things” in her muffins. We moved on to lemon pound cake, but it wasn’t the same since pound cake, while still delicious, it has a totally different texture.
As the school year and art classes ended, so did our weekly ritual. Recently, my daughter suggested I make lemon muffins without poppy seeds, and thus these muffins were created.
First, check out how easy they are to make in this quick video.
While I include an easy glaze in the recipe below, full of lemon zest, I don’t usually glaze them, just on special occasions.
Lemon Yogurt Muffins
- Yield: 9-12 muffins
- 1 1/3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- Zest of 2 lemons, about 2 tablespoons
- 2 tablespoons lemon juice
- 6oz plain Greek yogurt
- 1 tablespoon melted butter
- 2 tablespoons cream cheese, softened
- 1 teaspoon lemon juice
- 1 cup powdered sugar
- Preheat oven to 450F and line a 12 muffin pan with liners.
- In a large bowl, sift flour, baking soda, and salt.
- In the bowl of your stand mixer or large bowl, cream butter, sugar, eggs and vanilla. Add lemon zest, juice, and Greek yogurt, mix to combine.
- Fill each muffin cavity and bake, 12-14 minutes until the tops are golden and a toothpick inserted in the middle comes out clean. Remove from oven and allow muffins to cool down completely prior to serving or drizzling with glaze.
For the glaze:
- Combine melted butter, cream cheese, lemon juice, and powdered sugar in a medium bowl and whisk until it’s thinned out to the consistency you like. Drizzle lightly over muffins.
This recipe can be made with whole-wheat pastry flour or half white and half whole-wheat flour. Making these muffins 100% whole wheat will yield denser muffins. To make these gluten-free, use a 1:1 gluten-free flour.