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Greek Yogurt Lemon Muffins

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These Greek Yogurt Lemon Muffins are soft, moist, and bursting with bright citrus flavor. Made with creamy Greek yogurt and fresh lemon, they’re perfect for breakfast, brunch, snacks, or a light dessert.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 cup plain Greek yogurt
  • 2 large eggs
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil or melted butter
  • Optional glaze: 1 cup powdered sugar, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest

Instructions

  1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners or lightly grease the cups.
  2. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk together the Greek yogurt, sugar, eggs, oil, vanilla extract, lemon zest, and lemon juice until smooth.
  4. Gradually stir the wet ingredients into the dry ingredients until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  6. Bake for about 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
  8. If desired, whisk together the glaze ingredients and drizzle over the cooled muffins before serving.

Notes

  • Fold fresh blueberries into the batter for lemon-blueberry muffins.
  • Add 1 to 2 tablespoons of poppy seeds for a classic bakery-style variation.
  • Substitute almond extract for vanilla extract for a subtle flavor twist.
  • Replace part of the all-purpose flour with whole wheat flour for a heartier texture.
  • Sprinkle coarse sugar over the tops before baking for a crisp finish.
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze muffins for up to 3 months and thaw at room temperature before serving.
  • Warm in the microwave for 10 to 15 seconds to refresh their soft texture.

Nutrition

Find it online: https://thefamilycooking.com/greek-yogurt-lemon-muffins/