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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- Add Optional Berries: If desired, fold fresh or frozen raspberries into the batter just enough to distribute them evenly. The batter should remain thick.
- 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.
- 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.
- 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.
- 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.
- Glaze Muffins: Drizzle or dip the tops of cooled muffins into the lemon glaze. Allow the glaze to set and harden before serving.
- 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
