Lemon Yogurt Muffins with Raspberry and Lemon Glaze Recipe

Introduction

These Lemon Yogurt Muffins are a bright and tangy treat, perfect for breakfast or a light snack. Made with Greek yogurt and fresh lemon, they offer a moist texture and a delightful citrus flavor. The lemon glaze on top adds the perfect finishing touch.

Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ⅔ cup granulated sugar
• 2 large eggs
• ¾ cup Greek yogurt
• 6 tablespoons butter (melted & cooled)
• Zest and juice of 1 lemon
• ½ teaspoon vanilla extract
• 1 ¼ cups powdered sugar (for glaze, add more if needed)
• Juice of 1 lemon (for glaze, add more or some milk to adjust consistency)

Instructions

1. Step 1: Preheat the oven to 425°F. Prepare a 12-cup muffin tin by spraying it with non-stick cooking spray or lining with paper muffin cups.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
3. Step 3: In a medium bowl, whisk the eggs with Greek yogurt, melted butter, lemon juice, lemon zest, and vanilla extract until just combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently stir with a wooden spoon or spatula until just combined. Avoid over mixing to keep muffins tender.
5. Step 5: Using a large cookie scoop, divide the batter evenly into the muffin cups, filling them nearly to the top.
6. Step 6: Bake at 425°F for 3 minutes, then reduce the oven temperature to 350°F and continue baking for 12–17 minutes, or until a toothpick inserted in the center comes out clean.
7. Step 7: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Step 8: To make the lemon glaze, mix powdered sugar with lemon juice in a small bowl until smooth and pourable. Adjust thickness by adding more powdered sugar or lemon juice as needed.
9. Step 9: Drizzle the glaze over the cooled muffins or dip the tops into the glaze. Allow the glaze to set before serving.

Tips & Variations

• For extra flavor, fold in fresh or frozen raspberries just before scooping the batter into the muffin tin.
• If you don’t have Greek yogurt, sour cream or plain yogurt can be used as a substitute.
• Be careful not to over mix the batter to ensure light and tender muffins.
• Add a teaspoon of poppy seeds to the batter for a classic lemon-poppy seed muffin twist.

Storage

Store the muffins in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the muffins in a sealed container or freezer bag for up to 2 months. Reheat in a microwave or oven until warmed through before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

Yes, you can substitute the Greek yogurt and butter with dairy-free alternatives like coconut yogurt and plant-based margarine for a dairy-free version.

How do I know when the muffins are done baking?

The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. This usually takes about 15–20 minutes total following the temperature steps in the recipe.

Lemon Yogurt Muffins with Raspberry and Lemon Glaze Recipe

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★★★★★

4.4 from 103 reviews

• Author: Aiden
• Total Time: 35 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Lemon Yogurt Muffins with Greek Yogurt are moist, tangy, and perfectly sweetened treats. Featuring fresh lemon zest and juice, combined with creamy Greek yogurt, these muffins are tender and bursting with citrus flavor. Finished with a zesty lemon glaze, they’re a delightful snack or breakfast option that can be made ahead and stored or frozen for convenience.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ⅔ cup granulated sugar

Wet Ingredients

• 2 large eggs
• ¾ cup Greek yogurt
• 6 tablespoons butter, melted and cooled
• Zest and juice of 1 lemon
• ½ teaspoon vanilla extract

Lemon Glaze

• 1 ¼ cups powdered sugar (add more if needed for thickening)
• Juice of 1 lemon (add more or milk to adjust consistency)

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Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 425°F. Spray 12 muffin cups or line them with paper liners using non-stick cooking spray to ensure muffins do not stick.
2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and granulated sugar evenly to combine the leavening agents and dry flavors.
3. Combine Wet Ingredients: In a medium bowl, whisk the eggs with Greek yogurt, melted and cooled butter, lemon juice, lemon zest, and vanilla extract just until combined for a smooth mixture.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or a rubber spatula just until combined. Avoid over mixing to maintain muffin tenderness.
5. Add Optional Berries: If desired, fold fresh or frozen raspberries into the batter just enough to distribute them evenly. The batter should remain thick.
6. Fill Muffin Cups: Evenly divide the muffin batter into the prepared muffin cups, filling them almost to the top using a large cookie scoop for consistent muffin size.
7. Bake Muffins: Bake in the preheated oven at 425°F for 3 minutes, then reduce the temperature to 350°F and continue baking for an additional 12 to 17 minutes. Muffins are done when a toothpick inserted into the center comes out clean.
8. Cool Muffins: Let muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely for best texture and to avoid glaze melting.
9. Prepare Lemon Glaze: In a small bowl, mix powdered sugar with lemon juice until the glaze reaches a pourable consistency. Adjust with more powdered sugar for thickness, or lemon juice (or milk) for thinning.
10. Glaze Muffins: Drizzle or dip the tops of cooled muffins into the lemon glaze. Allow the glaze to set and harden before serving.
11. Store Muffins: Store muffins in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months for longer storage.

Notes

• Do not over mix the batter to keep muffins tender and light.
• Adding raspberries is optional but adds a lovely burst of flavor and texture.
• Muffins are best enjoyed fresh or within a few days when stored in the fridge.
• You can freeze muffins for longer keeping them fresh and thaw when needed.
• Adjust the lemon glaze consistency according to preference by adding more powdered sugar or lemon juice/milk.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baking
• Cuisine: American

Keywords: lemon yogurt muffins, Greek yogurt muffins, lemon glaze muffins, baked muffins, breakfast muffins, lemon dessert