• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Retro Recipe Box

  • Home
  • About
    • Disclosures / Disclaimers
  • Recipes
    • Appetizers
    • Beef Recipes
    • Breads
    • Breakfast
    • Casseroles
    • Chicken Recipes
    • Cookies
    • Dessert
    • Dinner
    • Fish & Seafood
    • Holidays
    • Instant Pot
    • Pork Recipes
    • Salads
    • Side Dishes
    • Slow Cooker
    • Soup
    • Vegetarian
  • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
Home » Breads » Lemon Yogurt Muffins

Lemon Yogurt Muffins

Mar 11, 2020 · 1 Comment

Jump to Recipe Print Recipe

Lemon Yogurt Muffins are a delicious, lightly sweet muffin with a nice lemony flavor. These lemon muffins are soft and cakey. A very easy muffin recipe to make!

Lemon Yogurt Muffins

Lemon Yogurt Muffins

Muffins are pretty timeless. They have been around a long time. We had a huge muffin craze hit in the late 1980s, and it was awesome!

Some very creative muffins came out of that era. Today's recipe is not fancy, but it is a nice muffin with a lemon flavor that is delicious. The yogurt makes the muffin tender and moist!

What's the Difference Between a Muffin and a Cupcake?

    There are a few differences. They are two different animals.

  • A muffin can also be savory or sweet. The texture of a muffin is often dryer and a bit denser than a cupcake.
  • Cupcakes are just small cakes. They are usually sweet, and most often have frosting on them.
  • Cupcake batter is mixed for a few minutes, while muffin batter is mixed by hand, just until the dry ingredients barely get moistened.
  • Muffin batter will be thicker and lumpier than cupcake batter.

Can I Use Plain Yogurt in these Muffins Instead?

Yes you can. If you don't have lemon flavored yogurt just use plain and add extra lemon zest and a little more honey for sweetness.

Lemon Yogurt Muffins

Can I Add Anything to These Muffins?

  • Yes. Some fresh or frozen blueberries would be nice.
  • You could also add some poppyseeds or poppyseed paste. Just keep in mind that this is a denser muffin, so don't add too much of anything.
  • These lemon Yogurt Muffins stand pretty well on their own!

What Size Pan do I Need to Make this Muffin Recipe?

The recipe is written for a standard 12-cup muffin pan.
You can also make them in a mini muffin pan, which makes about 36 muffins (See recipe notes).

The steps to make these yummy lemon muffins are easy. Here they are:

process of making Lemon Muffins
It is important not to over mix muffin batter. Too much mixing can result in hockey pucks as they won't rise like they should.

When you add the wet ingredients to the dry, stir gently, just enough to moisten the dry ingredients. There can be a tiny bit of visible streaks of flour left.

Lemon Greek Yogurt Muffins
The batter will be pretty thick. I like to use a 4-Tablespoon size scoop to fill the muffin liners quickly. You can use a spoon, just use 4 Tablespoons per muffin cup.

If you have any batter left over, just divide it among the cups.

Muffins in yellow liners.

You Might Also Like

Slow Cooker Yogurt
Banana Cake Bars with Cream Cheese Frosting
Irish Soda Bread
Graham Cracker Brownies

Can I Freeze These Muffins?

Yes you can! Muffins are very easy to freeze and they defrost well (see recipe notes). I do not recommend icing the muffins until after they have thawed out and are at room temperature.

Pin This Lemon Yogurt Muffins Recipe

Lemon Yogurt Muffins

If you make these delicious lemon muffins with yogurt, please leave a comment with a star rating below. I'd love to know how you liked them!

Retro Recipe Box on Pinterest

Lemon Yogurt Muffins

Lemon Yogurt Muffins

Lemon Yogurt Muffins are a delicious, lightly sweet muffin with a nice lemon flavor. A very easy muffin recipe!
5 from 1 vote
Print Rate
Course: Bread
Cuisine: American
Keyword: easy muffin recipe, lemon muffins recipe
Prep Time: 20 minutes minutes
Cook Time: 18 minutes minutes
Total Time: 38 minutes minutes
Servings: 12
Calories: 175kcal
Author: Sandy Clifton

Equipment

  • 12-cup Muffin Pan
  • 12 Muffin Pan Liners

Ingredients

  • 2 cups All Purpose Flour
  • 2 ½ teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 Tablespoon Grated Lemon Zest (about 2 medium lemons)
  • 1 teaspoon Fresh Lemon Juice
  • ½ teaspoon Vanilla
  • 1 large Egg
  • ¼ cup Vegetable Oil (or melted butter)
  • ⅓ cup Honey
  • 1 8 oz container Lemon Yogurt

For Glaze - Optional

  • ½ cup Powdered Sugar
  • 1 ½ teaspoons Fresh Lemon Juice

Instructions

  • Heat oven to 400° F.
  • Add muffin liner papers to a 12-cup muffin pan. Or grease the pan very well.
  • In a mixing bowl add flour, baking powder, baking soda, salt, and lemon zest. Mix well.
  • In a separate mixing bowl add the lemon juice, vanilla, egg and oil. Beat together.
  • Add the honey and yogurt to the egg/oil mixture and stir well to combine.
  • Add the wet ingredients to the dry. Mix just until moistened, being careful not to over mix. The batter will be quite thick.
  • Using a 4-Tablespoon scoop or a spoon, fill each muffin cup about ⅔ full.
  • Bake for 13-18 minutes, or until golden brown.
  • Let cool in the muffin pan for 10 minutes, then remove to a wire rack to finish cooling.
  • To make the glaze: mix together the powdered sugar and lemon juice. Drizzle over cooled muffins.
  • Enjoy warm or cool (see Notes for storage and reheating instructions).

Notes

For Mini Muffins

You can make these in mini-muffin pans. Reduce bake time about 10 minutes. This recipe will make about 36 mini muffins.

Storage

How To Store At Room Temperature

  1. Line an airtight container or gallon-size zip-top baggie with a paper towel. Place the cooled leftover muffins in a single layer on top of it. Add another paper towel on top of the muffins.
  2. Leave out on the counter or in a room-temperature area. Serve within 2-3 days.

How To Store In The Freezer

I do not recommend icing the muffins until after they have thawed out and are at room temperature.
  1. Place the cooled muffins in the freezer on a baking sheet for about 15 minutes.
  2. Then put them into an airtight container or resealable freezer baggie.
  3. Place back in the freezer. Thaw before serving. Serve within 3 months.

Thaw and Reheat Frozen Muffins 

  1. Thaw muffins at room temperature: Set them out on the counter for a few hours before you plan to serve them.
  2. In the oven: In a 350° F oven, heat muffins for about 10-12 minutes, or until thawed and heated to your liking.
  3. In the microwave: Place muffin on a microwave-safe plate. Heat frozen muffin for 1 minute. Then heat in 20-second increments if not warm enough.

Nutrition

Serving: 1muffin | Calories: 175kcal

More Breads

  • pumpkin desserts collage 8 photos.
    25 Pumpkin Desserts
  • Banana Chocolate Chip Muffins
    Banana Chocolate Chip Muffins
  • Strawberry Rhubarb Bread loaf.
    Strawberry Rhubarb Bread
  • Texas Roadhouse Rolls in a basket
    Texas Roadhouse Rolls

Reader Interactions

Comments

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Grace says

    February 21, 2023 at 9:32 am

    5 stars
    These were easy to make and taste good. I use them for my breakfast in my car when I have to drive into work.

    Reply

Primary Sidebar

Welcome!

Easy to make delicious recipes. From easy dinner recipes, Instant Pot recipes, casseroles, slow cooker recipes, desserts, bread recipes, and entrées, I'm posting delicious recipes for you to try!

Search This Website

Popular Recipes

Homemade Dinner Roll on a towel
Fresh Green Bean Casserole in a white baking dish.
Old Fashioned Goulash
Slow Cooker Sour Cream Onion Mashed Potatoes

Copyright © 2023 Retro Recipe Box on the Seasoned Pro Theme

Lemon Yogurt Muffins
Lemon Yogurt Muffins