Bursting with fresh lemon flavor, a tender crumb from a full cup of yogurt, and sweetness from maple syrup!
– Whole-milk plain yogurt – Maple syrup – Unsalted butter – Eggs – Vanilla extract – All-purpose flour – Baking powder and baking soda – Fresh lemon and lemon zest – Lemon drizzle
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.
Preheat the oven to 375 degrees F. Coat a 12 cup standard size muffin pan with nonstick spray. 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.
Top with Lemon Drizzle if desired: Stir together 1/4-1/3 cup powdered sugar and 2 tablespoons lemon juice. Let harden a little, then serve.
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.