These Lemon Yogurt Muffins are a delicious breakfast or anytime snack. They’re bursting with fresh lemon flavor, a tender crumb from a full cup of yogurt, and sweetness from maple syrup.
After the rave reviews on my Lemon Yogurt Cake, I knew I needed to lean into using this flavor combination in more recipes. And I am so excited to share this Lemon Yogurt Muffin recipe with you. It is so easy to stir this recipe up in one bowl, without any special equipment, and the texture and flavor is just amazing.
The brightness of the lemon comes through so well, and the tender crumb of the muffins ensures that these taste like a bakery-fresh treat.
You can serve them plain, add the optional Lemon Drizzle, or even add berries to the batter if you want. The recipe works as standard-size or as a mini muffin recipe, and they store well in the fridge or freezer for future days.
In short, these muffins are great! Read on for all of the tips and info to enjoy them in your house.
(You may also like my Lemon Yogurt, Spinach Muffins, Donut Muffins and Yogurt Muffins. And Mother’s Day brunch ideas, too.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to make this easy lemon yogurt muffin recipe so you know what to have on hand and ready to go.
- Whole-milk plain yogurt: I use plain regular whole-milk yogurt here as the base for these lemon yogurt muffins. The whole milk adds moisture, which contributes to the final (wonderful) texture and adds protein and calcium.
- Maple syrup: This ingredient lends sweetness to this recipe. You can also use honey (for kids over age 1) or use the same amount of granulated sugar plus 2 tablespoons milk.
- Unsalted butter (melted and slightly cooled): I prefer to bake with unsalted butter so I can control the salt level. You’ll want to melt the butter and let it cool just slightly before adding it to the rest of the batter.
- Eggs: I use large eggs in baking. This recipe works best using eggs and not an egg substitute.
- Vanilla extract: Pure vanilla extract adds a lovely layer of flavor. You can also use artificial vanilla if that works better with your food budget.
- All-purpose flour: I use all-purpose flour here to keep things light and fluffy. You can also use the same amount of whole wheat pastry flour if you prefer.
- Baking powder and baking soda: Using a combination of these helps to ensure the muffins bake through and rise. Be sure to use baking soda that’s fresh and active.
- Fresh lemon and lemon zest: Using a combination of these ensures that the lemon muffins are fresh and lemony in flavor.
- Lemon drizzle: There’s an option to make a simple glaze using confectioners’ sugar and lemon juice. It really adds a lot of additional flavor so I recommend it, though it is not necessary.
Step-by-Step Instructions
Here’s a preview of how to make the lemon yogurt muffin recipe so you know what to expect from the process.
Step 1. Stir together the wet ingredients in a medium bowl.
Step 2. Add the dry ingredients, gently stirring to combine.
Step 3. Pour batter into the prepared muffin tin.
Step 4. Bake until the edges are lightly golden brown. Let cool on a wire rack. Top with Lemon Drizzle, if using.
TIP: My muffins for kids work better in a nonstick pay with nonstick spray. They may stick to paper liners.
How to Store
Once cooled, store lemon yogurt muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Best Tips for Success
- Add 1 cup blueberries or raspberries to make these Lemon Blueberry or Lemon Raspberry Muffins.
- To make these lemon yogurt muffins as mini muffins, follow the recipe but reduce the baking time to 10-12 minutes. (You might like my Banana Yogurt Muffins, too)
- I like using whole-milk regular-style plain yogurt in this muffin recipe.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the all-purpose flour.
- See the Notes at the end of the recipe for egg-free and dairy-free options.
- Pair with Sheet Pan Eggs, Fruit Sticks, and Yogurt Drinks as an easy brunch or breakfast option.
- Pair with fruit and a smoothie for an easy summer lunch idea, or pack in a lunchbox with fresh veggies and fruit for an easy packed lunch idea.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Lemon Yogurt Muffins
Ingredients
- 1 cup whole-milk plain yogurt
- ⅓ cup maple syrup
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon zest (from 1 lemon)
- ¼ cup fresh lemon juice
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Lemon Drizzle (optional; see Notes)
Instructions
- Preheat the oven to 375 degrees F. Coat a 12 cup standard size muffin pan with nonstick spray.
- In a large bowl, stir together the yogurt, maple syrup, butter, eggs, vanilla, lemon juice, and lemon zest.
- Add the flour, baking powder, baking soda, and salt.
- Gently stir the yogurt mixture into the flour mixture.
- Pour batter into the prepared pan.
- Bake for 14-16 minutes or until lightly golden brown and a cake tester inserted into the center of a muffin comes out clean.
- Run a knife around the edges of the muffins to loosen from the pan and carefully turn out onto a wire rack. Let cool completely.
- Add the Lemon Drizzle (if using), let harden a little, then serve.
Equipment
Notes
- Top with Lemon Drizzle if desired: Stir together 1/4-⅓ cup powdered sugar and 2 tablespoons lemon juice.
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
- You can also freeze muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- Add 1 cup blueberries or raspberries to make these Lemon Blueberry or Lemon Raspberry Muffins.
- To make as mini muffins, follow the recipe but reduce the baking time to 10-12 minutes.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the all-purpose flour.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup and add ¼ cup milk. Use 1 teaspoon baking soda. Proceed with the recipe. These are typically flatter on the tops.
- Dairy-free: Omit the yogurt. Use ¾ cup dairy-free milk. Use vegan butter. Proceed with the recipe.
Beautiful recipe. I did with Orange instead and it came out beautifully! Thank you for sharing my 1 year old daughter loved it and so did I !
Ooh, that sounds good!
Just made these and they came out so beautiful and fluffy! I made a few substitutions to fit with what I had on hand, olive oil in place of butter and date syrup in place of maple syrup. I decided to omit the vanilla as I was using that dates and wasn’t sure if the flavors might be competing. So yummy!
Would these be able to become lemon poppyseed muffins if poppyseeds were added in? Would you recommend that, or any other ingredient tweaks to make them as lemon poppyseed muffins?
I think you could totally add 2 tablespoons to the batter and they should be great!
Can I substitute the liquid sweetener for a normal one or a banana? I very much hate any liquid sweetener taste but these look too good to skip!
I worry that the flavor will be odd if you combine banana and lemon but feel free to try it if you want!
Yeah, I worry about that too… How about a normal sweetener? How much should I use to not mess the texture up?
I love this recipe. How about as a cake though? Anybody tried it? I’m thinking of making it with my child tomorrow. 🙂
You can bake it as an 8-inch square or 8 or 9-inch round cake. The baking time should be similar, but maybe needs a few more minutes to set the middle. Enjoy
Had lemons to use up and found this recipe
And omg so delicious and fluffy I made them for my 18 month old who is devouring as I write this but he might have to fight me for the rest 😂
Is there anything I can substitute the eggs for? I have an egg allergy. I would love to make these. Thanks!
Hi-here is the info that is listed in the Notes at the end of the recipe: Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup and add ¼ cup milk. Use 1 teaspoon baking soda. Proceed with the recipe. These are typically flatter on the tops.
I only had vanilla Greek yogurt and regular pancake syrup so I did just 1 teaspoon of vanilla. I’m either zesting wrong or I need bigger lemons cause I didn’t get 2 tablespoons from one lemon lol
My kids literally gobbled these up and I will be making them again!!
These are so good! I made them GF and they came out perfect.
Could I use Agave instead of the maple syrup?
Sure
These are the fluffiest muffins I have ever made! I increased the maple syrup to 1/2 cup but that’s the only modification I made and they turned out incredibly delicious!
I’m so glad!
These are so light and fluffy with a delicious lemon flavor. I needed 2 lemons instead of 1 for the amount of zest and juice in the recipe. I also added chia seeds and they turned out amazing. I will be making these on repeat all summer!
Do you think I could substitute applesauce for butter?
I don’t know that the muffins would bake through the same if you add applesauce in addition to the yogurt in the recipe as applesauce is much moister than butter in muffins.
These muffins were delicious, so tender and light. I baked them with blueberries and my picky 18 month old loves them. This is now in the rotation. It’s hard to get this one wrong— I nearly forgot the butter and ended up mixing it in last and they still came out amazing.