Lemon Yogurt Muffins

I have tasted this muffin many times…and I love it! Flavor combinations are excellent; the lemon zest makes the muffins light and more enticing to eat! Don’t forget to use Greek yogurt, it’s the key ingredient that gives these muffins a great texture! You can have them anytime of the day and this will be one of your muffin favorites once you’ve tried them!

  • Serves 10 people
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes

Ingredients

  • 1 3/4 cups All-Purpose Flour  sifted
  • 3/4 cup + 3 tablespoons Caster Sugar
  • 2 Lemon Zest
  • 4 tablespoons Lemon Juice  freshly squeezed
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 cup Plain Greek Yogurt
  • 1/4 cup Fresh Whole Milk
  • 1/2 cup Canola Oil
  • 2 large Egg  lightly beaten
  • 1 teaspoon Pure Vanilla Extract

Candied Lemon Zest

  • 2 Lemons  well cleaned
  • 1 cup Water
  • 1 cup Caster Sugar
  • Powdered Sugar  for dusting on top of muffins

Procedure

Muffins
  1. In a large bowl, combine flour, sugar, lemon zest, baking powder, and baking soda. Stir to combine.
  2. In another bowl, whisk the egg, yogurt, milk, and lemon juice. Stir into dry ingredients just until well combined.
  3. Fill each muffin case 3/4 full with the batter using an ice cream scoop or small soup ladle.
  4. Put them in the oven and bake for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  5. Transfer to a wire rack and let cool for about 5-7 minutes before removing from the muffin pan.
Candied Lemon Zest
  1. Remove zest from lemons with a paring knife of vegetable peeler, keeping each piece long. Slice thewhite pith part using a paring knife. Cut into julienne Place julienned zest in a small bowl; add boiling water. Let stand for 15 minutes and drain.
  2. In a small saucepan, add sugar and water and bring to boil over medium-heat. When sugar is dissolved, add julienned zest, reduce the heat to low, and cook for 10 minutes. Remove from heat and strain lemon zest. Separate on a baking sheet lined with parchment paper. Sprinkle the peels with powdered sugar so they are lightly coated and easy to separate.
  3. Garnish the muffins with candied lemon zest and powdered sugar.

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about chef sheilla

Hi! I’m Sheilla Lopez. I am a Cuisine and Pastry Chef, Culinary Instructor, Chef Consultant, Food Stylist, Food Photographer, Recipe Developer, Food Writer. I am also a mom to an amazing little boy. Read more…

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