Easy Lemon Yogurt Muffins
These lemon yogurt muffins are easy to make and have an airy and moist texture that makes them irresistible.
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Ingredients
Muffins:
- 1 ⅓ cups all-purpose 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 Greek yogurt*, plain or vanilla
Lemon icing drizzle:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Prep:
- Preheat oven to 375F and line a muffin pan with 10-12 liners. It makes 12 medium muffins like in the photo (filled ¾ of the way) or 10 full.
Make the batter:
- In a bowl, sift to combine the flour, baking soda, and salt.
- In the bowl of your stand mixer or large bowl, cream the butter and sugar for about 2 minutes. Add the eggs and vanilla and mix to combine. Add the lemon zest, juice, and Greek yogurt and mix until just incorporated.
- Add the dry ingredients mix to the bowl and mix to combine.
- Fill each muffin ¾ of the way or to the rim -depending what size you want them.
Bake:
- Bake the muffins in the preheated oven for 18-22 minutes, until the tops are golden and a toothpick comes out clean when inserted in the middle. Remove from oven and allow muffins to cool down completely before glazing.
For the glaze:
- In a small bowl, stir the lemon juice into the powdered sugar until smooth. Add a little more juice if it's too thick for drizzling with a spoon.
Notes
- Regular yogurt provides less nutrition, but it also works for this recipe.
Nutrition
Serving: 1 muffin | Calories: 138kcal | Carbohydrates: 20g | Protein: 4g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 159mg | Potassium: 51mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 159IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
