Greek Yogurt Lemon Muffins with Vanilla
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.
Servings: 12 servings
Calories: 200kcal
Ingredients
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
Instructions
- 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.
Notes
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!
Nutrition
Serving: 1muffin | Calories: 200kcal | Protein: 4g