Greek Yogurt Lemon Muffins: Amazingly Delicious

These Greek 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 spring brunch, afternoon tea, or an easy breakfast treat.

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 often serve them for brunches, lunches, showers, and tea parties. They're a crowd pleaser and always 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.

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!

What Size Muffin Tin Do I Need?

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. 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.

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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