Lemon Yogurt Muffins
Brighten up your mornings with these irresistibly moist and tangy Lemon Yogurt Muffins, a perfect blend of zesty citrus and creamy Greek yogurt. Bursting with fresh lemon juice and fragrant lemon zest, these muffins deliver a delightful pop of flavor in every bite. The Greek yogurt adds a rich, velvety texture, while a touch of vanilla and melted butter create a perfectly tender crumb. Ready in just 35 minutes, these easy-to-make muffins are ideal for breakfast, brunch, or an afternoon snack. Dust them with powdered sugar for an elegant finishing touch, and pair with your favorite cup of tea or coffee for a treat that's as refreshing as it is satisfying. Perfect for citrus lovers, these airy muffins will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cup plain Greek yogurt
- 0.25 cups lemon juice
- 1 tablespoons lemon zest
- 0.5 cups unsalted butter, melted and cooled
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the pan with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, combine the Greek yogurt, lemon juice, lemon zest, melted butter, eggs, and vanilla extract. Whisk until the mixture is smooth and fully incorporated.
Pour the wet ingredients into the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Spoon the batter evenly into 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 muffin tin from the oven and let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
If desired, dust the tops of the muffins with powdered sugar before serving. Enjoy!
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.2 g | 145% | |
| Saturated Fat | 67.2 g | 336% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 370.8 g | 135% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 176.5 g | ||
| Protein | 62.5 g | 125% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 415 mg | 32% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 856 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.
