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Here’s a detailed and fluffy recipe for Yogurt Lemon Muffins—moist, tangy, and perfect for breakfast or snacks:
Yogurt Lemon Muffins Recipe
Ingredients (Makes 10–12 muffins)
- 2 cups (250 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240 g) plain yogurt (Greek or regular)
- ½ cup (120 ml) vegetable oil or melted butter
- 2 large eggs
- Zest of 1–2 lemons
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- Optional topping: turbinado sugar for crunch
Instructions
- Preheat Oven:
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix Wet Ingredients:
- In another bowl, whisk together yogurt, oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
- Combine Wet and Dry:
- Pour wet ingredients into the dry ingredients.
- Stir gently until just combined—do not overmix, or muffins will be dense.
- Fill Muffin Cups:
- Spoon batter into muffin cups, filling about ¾ full.
- Optional: sprinkle a little turbinado sugar on top for a crunchy finish.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve:
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
- Enjoy warm or at room temperature.
Tips & Variations
- Extra Lemon Flavor: Drizzle a simple glaze of powdered sugar and lemon juice over cooled muffins.
- Berry Twist: Fold in ½ cup fresh or frozen blueberries for a fruity variation.
- Healthier Option: Substitute half the flour with whole wheat flour for added fiber.
If you want, I can also create a quick 1-bowl version of yogurt lemon muffins that’s ready in 30 minutes for faster preparation.
Do you want me to make that quick version?