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
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.
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:
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.
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.
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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.
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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!
Lemon Yogurt Muffins
- 12-cup Muffin Pan
- 12 Muffin Pan Liners
- 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
- 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).
For Mini MuffinsYou can make these in mini-muffin pans. Reduce bake time about 10 minutes. This recipe will make about 36 mini muffins.
How To Store At Room Temperature
- 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.
- Leave out on the counter or in a room-temperature area. Serve within 2-3 days.
How To Store In The FreezerI do not recommend icing the muffins until after they have thawed out and are at room temperature.
- Place the cooled muffins in the freezer on a baking sheet for about 15 minutes.
- Then put them into an airtight container or resealable freezer baggie.
- Place back in the freezer. Thaw before serving. Serve within 3 months.
Thaw and Reheat Frozen Muffins
- Thaw muffins at room temperature: Set them out on the counter for a few hours before you plan to serve them.
- In the oven: In a 350° F oven, heat muffins for about 10-12 minutes, or until thawed and heated to your liking.
- 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.