Greek Yogurt Lemon Muffins

These Yogurt Lemon Muffins are slightly sweet, flavored with fresh lemon juice and zest and vanilla, and have a moist, tender crumb. If you love bright bakery-style lemon muffins, these yogurt muffins are perfect for a spring brunch, afternoon tea, or an easy breakfast treat.

Ingredients for Greek Yogurt Lemon Muffins

These simple muffins are easy to make with ingredients you may already have on hand! Here's what you need:

• Dry baking ingredients: All purpose flour, salt, baking powder, and baking soda
• Granulated sugar: Enhances the lemon flavor and lends a bit of sweetness
• Egg: A large egg provides structure and moisture.
• Yogurt: Plain Greek yogurt is best, but you can also use plain yogurt.
• Milk: Adds moisture, flavor, and texture
• Lemon: You will need both fresh lemon juice and the zest
• Cooking oil: This helps create a softer, more tender crumb
• Vanilla extract: Because for me, everything is better with vanilla!

How to Make Lemon Yogurt Muffins

1. Prep the pan. Preheat the oven to 400°F and coat a 12-cup muffin tin with cooking spray or line with paper liners.
2. Mix the dry ingredients. In a medium bowl, rub the lemon zest into the sugar for maximum flavor, then whisk in the flour, baking powder, baking soda, and salt. Make a well in the center.
3. Combine the wet ingredients. In a separate bowl, whisk together the egg, yogurt, milk, lemon juice, vegetable oil, and vanilla.
4. Make the batter. Add the wet ingredients to the dry ingredients and stir just until moistened. The batter will be slightly lumpy.
5. Bake the muffins. Divide the batter evenly among the muffin cups, filling each about two-thirds full. A large cookie scoop makes this easy. Bake for 17 to 19 minutes, or until lightly golden and a tester inserted in the center comes out clean.
6. Cool and glaze. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Stir together the confectioners' sugar and reserved lemon juice until smooth and drizzle over the warm muffins.

Can I Make These as Mini Muffins or a Loaf?

The recipe is written for a standard 12-cup muffin tin, but it adapts well to other pans too.

For mini muffins, this batter makes about 36 mini muffins. Bake at the same temperature and begin checking them at about 10 minutes, or when a tester inserted in the center comes out clean.

For a loaf, bake the batter in a greased 8x4-inch loaf pan and expect it to take longer than muffins. Begin checking for doneness at about 40 minutes, and continue baking as needed until a tester inserted in the center comes out clean. If the top begins browning too quickly, loosely tent it with foil near the end of baking.

Whether you bake them as standard muffins, mini muffins, or a loaf, this lemon yogurt batter stays soft, moist, and full of bright citrus flavor.

Can I Freeze These Muffins?

Yes! These muffins are easy to freeze and defrost really well. They can also be stored at room temperature in an airtight container for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 3 months. However, I would recommend not icing the muffins until after you have thawed them and they are at room temperature.

Can I Use Plain Yogurt in these Muffins Instead?

Of course! Plain or natural yogurt also works really well, but I'd recommend that the thicker the yogurt, the more tender your lemon muffins will be. Feel free to experiment with your favorite brands.

Are these Muffins Suitable for any Other Add-ins?

Readers have told me that these muffins are delicious with a handful of fresh blueberries added to the batter, and I know some have sprinkled coconut on top, as well as added fresh lemon zest to give them a tropical feel.

Serving Ideas

These lemon muffins are one of my favorite make-ahead baked treats for spring and summer gatherings. They're lovely on a brunch buffet, tucked into a Mother's Day menu, or served as part of an afternoon tea with fresh fruit and a pot of hot tea.

For brunch, serve them with savory dishes like quiche, egg casseroles, or a simple fruit salad. They're especially pretty for spring entertaining and make an easy addition to a spring brunch spread or a Mother's Day brunch menu.

They're also wonderful for teatime. If you're planning a seasonal gathering, these muffins fit beautifully with a spring afternoon tea or even a lighter summer afternoon tea, alongside tea sandwiches, scones, and berries.

More Easy Muffin Recipes

You might also enjoy:

• Mixed Berry Yogurt Muffins
• Moist Banana Bran Muffins
• Best Double Chocolate Zucchini Muffins
• Chocolate Chip Banana Bread with Greek Yogurt
• Easy Lemon Bundt Cake
• Easy Classic Spinach Quiche