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Greek Yogurt Lemon Muffins

ByStephanie Wilson Updated on
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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.

A plate of lemon yogurt muffins with white icing and lemon zest on top, surrounded by whole and sliced lemons on a rustic wooden table.

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Why I Love These Lemon Yogurt Muffins

If you love lemons... you'll love these lemon muffins.

They're soft, tender, and bright with fresh citrus flavor. The Greek yogurt keeps them wonderfully moist, while the lemon zest and juice give them that sunny flavor that feels perfect for spring.

They're perfect for breakfast-after all, they are muffins-but I most often serve them for brunches, showers, and tea parties. They're especially lovely for spring entertaining and always seem to disappear quickly at gatherings.

I really, really try to resist nibbling these little sunshine muffins as they cool. That's exactly how they taste to me-like a bite of sunshine. Lemons may be available all year long, but there's something about their brightness that feels especially right in spring. That said, if you're reading this in November or August, I promise they're delicious any time of year.

And because they come together in about 30 minutes, they're just as perfect for last-minute baking as they are for special occasions.

For another spring and summer muffin treat, try these strawberry muffins with early-summer flavors, or these lemon blueberry muffins.

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Close-up of greek yogurt lemon muffins with white icing and lemon zest on top, arranged on a wooden surface.

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.

A plate of lemon yogurt muffins with white icing and lemon zest.
Author: Stephanie Wilson

Greek Yogurt Lemon Muffins with Vanilla

These Greek Yogurt Lemon Muffins are soft, moist, and bursting with fresh lemon flavor. Made with creamy Greek yogurt for a tender crumb, they come together in about 30 minutes and are perfect for breakfast, brunch, or afternoon tea.
4.9 from 20 votes
Print Pin Rate
Prep: 5 minutes
Cook: 18 minutes
Total Time: 23 minutes
Servings: 12 servings

Equipment

Ingredients

For the Muffins

  • 2 cups all purpose flour
  • ¾ cups sugar
  • 1 tablespoon lemon zest 1 large lemon, reserve 1-2 teaspoon to sprinkle on top
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg beaten
  • ½ cup Plain Greek Yogurt or plain yogurt
  • ½ cup milk
  • juice of 1 large lemon
  • ½ cup vegetable oil
  • 1 teaspoon pure vanilla extract

For the Glaze

  • ½ cup confectioners' sugar
  • 1 to 2 teaspoon lemon juice

Instructions

  • Preheat the oven to 400℉. Prepare a 12-cup muffin tin by spraying it with cooking spray or lining it with paper liners.
  • In a medium bowl, combine the sugar and lemon zest, then rub the zest into the sugar with your fingers for 2-3 minutes. This infuses the muffins with delicious citrus flavors. Then whisk in the flour, 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 and fill until ⅔ full. I like to use a large cookie scoop. Bake 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.
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Notes

  1. Mini Muffins: This recipe is written for a standard 12-cup muffin tin, but can easily be converted to mini muffins. For mini muffins, divide the batter into greased or lined mini muffin cups and bake for about 10 minutes, or until a tester comes out clean. The recipe will yield about 36 mini muffins.
  2. Loaf Cake: To make a loaf, bake the batter in a greased 8 x 4 or 9 x 5-inch  loaf pan. Begin checking for doneness at about 40 minutes and continue baking as needed. If the top browns too quickly, loosely tent with foil.
  3. Baking Tip: Do not overmix the batter; it will be slightly lumpy.
  4. Glazing: For the glaze, stir the confectioners' sugar and lemon juice until smooth and easy to drizzle over warm muffins.

Nutrition

Serving: 1muffin | Calories: 200kcal | Protein: 4g
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Stephanie Wilson

Cookbook Author, Food Writer, and Chef

Stephanie Wilson is the founder of 31Daily.com, where she shares seasonal recipes, weekly meal plans, and teatime favorites to help readers gather around the table with joy. A certified private chef, cookbook author, and longtime event planner, she brings over 20 years of experience in catering, food writing, and media production—including network television work as a producer, director, and writer. Her work has been featured by Today.com, The Kitchn, Parade, and more.

4.91 from 20 votes (9 ratings without comment)

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Recipe Rating




41 Comments

  2. 5 stars
    These muffins were easy and fresh lemon warms up the kitchen on a cold day. Thank you will make these again, also a sweet gift to bring along.

    Reply

    1. Hi Kate! There's something about fresh lemon that brightens up chilly days. I'm so happy you enjoyed them. Thank you so much for trying the recipe.

      Reply

  4. 5 stars
    These are delightful. I make them almost every week now. They are so tasty and make your kitchen smell like sunshine!

    Reply

    1. Hi Nichole-- Thank you for sharing that! I love these muffins too and almost always have a batch in the freezer. There is something about them that I crave... regularly! I'm so glad you enjoy them :).

      Reply

  7. 5 stars
    This recipe is great! Super light and fluffy. I did use melted butter instead of vegetable oil and added some fresh blueberries. Only change I’ll make next time is to reduce the sugar as I found them a bit too sweet for my tastes (my usual muffin recipe is just 1/3 cup sugar, so I’ll try 1/2 cup next time with these) and I might add some more zest to bump up the lemon flavor.

    Reply

    1. Hi Lynsie! You can substitute almond milk for the dairy milk with the same measurement. Watch the baking time though as almond milk contains more moisture than dairy milk, which causes the muffins to rise and set more quickly.

      Reply

        1. Hi Jenny! I'm so sorry I missed your question! I have not tried the muffins using low calorie sugar. It sounds like a great idea though!

          Reply

  9. Just made these muffins Amazing light and lemony . Great recipe! Wondering how to store, that's if they last lol.

    Reply

    1. Hi Patti! Thank you so much for trying the muffin recipe. I'm SO glad you enjoyed them. I like to store them in an airtight container at room temperature for a couple of days. Refrigerating them gives you more time, or freeze them for up to 2 months!

      Reply

  10. 5 stars
    These muffins are fabulous....like a little lemon flavored cloud in your mouth!!! I added blueberries as I had just bought some....very yum!!!
    Thank you for a great recipe

    Reply

    1. Hi Sue! Well described! I love those lemon muffins too. Adding blueberries is genius.

      Reply

  11. Loved this recipe!! I actually forgot to add the juice of the lemon to the mix (even though I had it sitting there!) but I had probably doubled the zest and also made a bit more glaze so they still tasted great. I sprinkled a bit of coconut on top... nom nom nom!
    Thanks!

    Reply

  12. I'm in the process of making these but haven't taste-tested yet. I'm wondering if perhaps the recipe should say to reserve 1-2 teaspoons of lemon *juice*, rather than the zest? Unfortunately I didn't realise that may be the case until the muffins were in the oven and I started reading the glaze recipe, but I will try to incorprate the extra zest into the glaze. (There's also a missing carriage return and a stray "q" in the ingredients list.) 🙂

    Reply

    1. Thank you, Anna, for your input! I recently updated the recipe card function for the website and there have been a couple of "carriage return" errors in that update. Also, thank you for your comment on the lemon zest in the glaze. I have reworded that to hopefully make it more clear! The intention is to sprinkle the reserved lemon zest over the muffins and on top of the glaze. And that is optional!

      Reply

    1. Thank you, Kim! We really love them -- in fact, on repeat in the kitchen as we speak. Another round for this weekend.

      Reply