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–+ servings
A plate of lemon yogurt muffins with white icing and lemon zest.
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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.
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Servings: 12 servings
Calories: 200kcal
Author: Stephanie Wilson

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.

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