They are, truly, amazingly delicious… these Greek Yogurt Lemon Muffins. Slightly sweet, flavored with real lemons, vanilla, with a moist and crumbly texture.
2 cups all-purpose flour
3/4 cup sugar
1 tablespoon lemon zest (1 large lemon, reserve 1 to 2 teaspoons for glaze)
2 teaspoons baking powder
1/2 teaspoon baking sodaq1/4 teaspoon 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 teaspoon vanilla
1/2 cup confectioners’ sugar
1 to 2 teaspoons 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.
Stir together the confectioners’ sugar and reserved lemon juice until your glaze is easily drizzled. Over warm muffins, drizzle the glaze and serve warm.
For tea parties, brunches, or even snacks, I like to make these in mini-muffin tins. Reduce the baking time to around 10 minutes. This recipe will yield about 36 mini muffins. And… they’re easy to freeze!
Keywords: muffins, breakfast, lemon