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These Greek Yogurt Lemon Muffins are slightly sweet, flavored with real lemon juice and zest, vanilla, and have a moist and crumbly texture. They’re perfect to serve at a spring brunch or for afternoon tea. Ready in just 30 minutes, they’re perfect for last minute entertaining and easy to serve fresh from the oven.
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If you love lemons… you’ll love these lemon muffins.
Perfect for breakfast, of course… they’re muffins… but also for brunches, lunches, showers, and tea parties. That’s how I’ve come to serve them so regularly. They’re a real crowd pleaser and bound to be a hit at any gathering!
I really, really try to keep myself from nibbling those cute little mini summer sunshine muffins. It’s how I feel when I pop one in my mouth. Like a taste of sunshine. I know lemons are available all year around, but there is something about their brightness that makes them just perfect for spring when we have said goodbye to winter and we’re waiting for summer to arrive! But, if you’re reading this in say November, or August, I promise you they are delicious at any time of year.
What size tin do I need to make these muffins?
The recipe is written for a standard 12-cup muffin tin. But I’ve also been making them in mini muffin form, which makes about 36 muffins. And bakes in about 10 minutes. The best way to check your muffins are done is to insert the tip of a sharp knife, wooden skewer or cake tester into the middle of a muffin. If it comes out clean, they’re ready to take out of the oven!
Can I freeze these muffins?
Yes! These muffins are easy to freeze and defrost really well. This is how to freeze muffins to defrost for later. 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 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 into the batter, and I know some people have sprinkled a little coconut on top as well as the fresh lemon zest to add a little bit of a tropical feel.
If you enjoyed this recipe on 31 Daily, 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
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Greek Yogurt Lemon Muffins with Vanilla
For the Muffins
- 2 cups all purpose flour
- 3/4 cups sugar
- 1 tbsp lemon zest 1 large lemon, reserve 1-2 tsp to sprinkle on top
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg beaten
- 1/2 cup Plain Greek Yogurt or plain yogurt
- 1/2 cup milk
- juice of 1 large lemon
- 1/2 cup vegetable oil
- 1 tsp pure vanilla extract
For the Glaze
- 1/2 cup confectioners’ sugar
- 1 to 2 tsp lemon juice
- Preheat the oven to 400 degrees. Prepare a 12-cup muffin tin with cooking spray or line with muffin cups.
- In a medium bowl combine flour, sugar, lemon zest, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients.
- In a separate bowl combine egg, yogurt, milk, lemon juice, vegetable oil, and vanilla. Add the egg mixture to the dry ingredients. Stir just until moistened. The batter will be lumpy. Divide the batter evenly into the muffin cups – I like to use a large cookie scoop — and fill each cup 2/3 full. Bake the muffins in the preheated oven for 17 to 19 minutes, or until golden. Cool in the muffin tin about 5 minutes before transferring to a wire rack to cool.
- To make the glaze, stir together the confectioners’ sugar and reserved lemon juice until your glaze is easily drizzled. Over warm muffins, drizzle the glaze and serve warm.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.