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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
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Course: Bread
Cuisine: American
Keyword: easy muffin recipe, lemon muffins recipe
Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 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