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Lemon Yogurt Muffins

by Laura Fuentes

October 25, 2016
updated Sep 14, 2023
4.92 from 12 votes
One bite into these lemon yogurt muffins and your morning just got instantly better!
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One bite into these lemon yogurt muffins and your morning just got instantly better.

Lemon Yogurt Muffins with a Lemon glaze! These are so good in the lunchbox and are a great snack for after school. Packed with a little extra protein.

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.

Lemon Yogurt Muffins with a Lemon glaze! These are so good in the lunchbox and are a great snack for after school. Packed with a little extra protein.

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.

Lemon Yogurt Muffins with a Lemon glaze! These are so good in the lunchbox and are a great snack for after school. Packed with a little extra protein.

First, check out how easy they are to make in this quick video.

My daughter and I love baking together on the weekends, and this recipe just came together so easy. It is similar to my Very Blueberry Muffin recipe and my Strawberry Yogurt Oat Muffins. It’s super moist from the yogurt and incredibly fully at the same time.

While I include an easy glaze in the recipe below, full of lemon zest, I don’t usually glaze them, just on special occasions.

Make Next: Pancakes with Yogurt

Lemon Yogurt Muffins with a Lemon glaze! These are so good in the lunchbox and are a great snack for after school. Packed with a little extra protein.

Zesty Lemon Muffins

Laura Fuentes
One bite into these lemon yogurt muffins and your morning just got instantly better!
4.92 from 12 votes
Servings 12 muffins
Prep Time 10 minutes mins
Cook Time 14 minutes mins
Prevent your screen from going dark

Ingredients
  

Muffins:

  • 1 ⅓ cups flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup butter, softened
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons lemon zest, about 2 lemons
  • 2 tablespoons lemon juice
  • 6 oz plain Greek yogurt

Icing drizzle:

  • 1 tablespoon butter, melted
  • 2 tablespoons cream cheese, softened
  • 1 teaspoon lemon juice
  • 1 cup powdered sugar

Instructions
 

  • 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.

Notes

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.
If you’re baking in high altitude or want to use the 375F temp like in the video, these muffins will take 18-22 minutes, making sure to test with a toothpick and remove them from the oven when they come out clean.
Nutrition information is calculated without the drizzle.

Equipment

Mini Muffin Pan
Gluten Free Flour
Measuring Cups

Nutrition

Serving: 1 muffinCalories: 138kcalCarbohydrates: 20gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 38mgSodium: 159mgPotassium: 51mgFiber: 0.5gSugar: 9gVitamin A: 159IUVitamin C: 2mgCalcium: 25mgIron: 1mg
Love this Recipe?Rate & leave a comment below

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Reader Interactions

Comments

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    Recipe Rating




  1. Shayna

    January 20, 2019 at 10:01 am

    5 stars
    These were delicious!! Thank you for the recipe!!

    Reply
  2. LL

    July 22, 2018 at 3:54 pm

    4 stars
    I didn’t get a full 12 out of this batter. That always happens to me! Why so??

    Reply
    • Laura Fuentes

      July 26, 2018 at 12:13 pm

      Are you over-filling the muffin tins? that happens to me sometimes.

      Reply
  3. Sue Ellen

    October 31, 2016 at 5:20 am

    5 stars
    They were delicious!!

    Reply
  4. Ericka

    October 31, 2016 at 5:19 am

    5 stars
    I love that you always say that the glaze is optional. These were super moist muffins with the perfect amount of lemon!

    Reply
  5. Sam

    October 31, 2016 at 5:18 am

    5 stars
    Made these this morning. They were amazing -even if I did not glaze.

    Reply
  6. Gina

    October 31, 2016 at 5:18 am

    5 stars
    These are the BEST lemon muffins I’ve ever made!

    Reply
  7. Julie Cameron

    October 28, 2016 at 12:05 pm

    5 stars
    I could eat lemon pastries every day, a true weakness of mine.

    Reply
  8. Tiffanie

    October 28, 2016 at 12:04 pm

    5 stars
    Yum! Lemon muffins without the poppy seeds? Yes please. I am right there with your daughter. I just don’t like them.

    Reply
  9. Charlotte

    October 25, 2016 at 11:08 am

    5 stars
    These look delicious! Love lemon muffins.

    Reply

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