Honey Lemon Muffins
Brighten up your mornings with these irresistibly soft and tangy Honey Lemon Muffins! Bursting with the vibrant flavors of fresh lemon juice and zest, these muffins are naturally sweetened with golden honey for a wholesome twist. The addition of creamy Greek yogurt ensures a moist and tender crumb, while the balance of baking powder and baking soda guarantees a perfect rise. Quick and easy to whip up in under 35 minutes, these muffins are an ideal choice for breakfast, snacks, or dessert. Serve them warm from the oven or at room temperature, and savor the refreshing citrus notes paired with delicate sweetness. Perfectly portable and freezer-friendly, Honey Lemon Muffins are a delightful way to bring sunshine to your table any day of the week!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter
- 0.75 cups honey
- 2 large eggs
- 0.25 cups fresh lemon juice
- 1 tablespoons lemon zest
- 1 teaspoons vanilla extract
- 0.5 cups plain Greek yogurt
- 0.25 cups milk
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the unsalted butter and honey together until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
Stir in the lemon juice, lemon zest, and vanilla extract until combined.
In a small bowl, whisk together the Greek yogurt and milk until smooth.
Add the dry ingredients to the wet ingredients in three parts, alternating with the yogurt mixture. Start and end with the dry ingredients, mixing gently after each addition. Be careful not to overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.2 g | 82% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 2344 mg | 102% | |
| Total Carbohydrate | 351.3 g | 128% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 156.6 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 346 mg | 27% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 859 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
