Lemon Yogurt Muffins

Give your tastebuds a fantastic surprise with these Lemon Yogurt Muffins. The excellent combination of flavors make the muffins zesty, sweet, moist and fluffy. The key to its great texture is the Greek yogurt. I have made these yummies many times and I still can’t get enough of them. Try these once and you’ll sure have a new favorite muffin flavor.

Lemon Yogurt Muffins

Give your tastebuds a fantastic surprise with these Lemon Yogurt Muffins. The excellent combination of flavors make the muffins zesty, sweet, moist and fluffy. The key to its great texture is the Greek yogurt. I have made these yummies many times and I still can’t get enough of them. Try these once and you’ll sure have a new favorite muffin flavor.
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Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American, Asian, French
Keyword: lemon yogurt muffins, Muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 10

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

Instructions

Muffins

  • In a large bowl, combine flour, sugar, lemon zest, baking powder, and baking soda. Stir to combine.
  • In another bowl, whisk the egg, yogurt, milk, and lemon juice. Stir into dry ingredients just until well combined.
  • Fill each muffin case 3/4 full with the batter using an ice cream scoop or small soup ladle.
  • Bake for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  • Transfer to a wire rack and let cool for about 5-7 minutes before removing from the muffin pan.

Candied Lemon Zest

  • Get zest from lemons with a paring knife or vegetable peeler, keeping each piece long. Slice the white pith part using a paring knife. Cut into julienne slices.
  • Place julienned zest in a small bowl and add boiling water. Let stand for 15 minutes and drain.
  • 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 them on a baking sheet lined with parchment paper. Sprinkle the peels with a lightly coating of powdered sugar so they are easy to separate.
  • 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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