Favorite Lemon Yogurt Muffins

4.98 from 35 votes

Bursting with bright lemon flavor and sweetness from yogurt and maple syrup, these Lemon Yogurt Muffins are a delicious breakfast or snack to share with the kids.

Prep Time10

Cook Time14

Total Time24

Course: Breakfast

Cuisine: American

Servings: (Makes 12 muffins)

Calories: 142kcal

Author: Amy Palanjian

Equipment

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)

US Customary - Metric

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.

Notes

Top with Lemon Drizzle if desired: Stir together 1/4-1/3 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 3/4 cup and add 1/4 cup milk. Use 1 teaspoon baking soda. Proceed with the recipe. These are typically flatter on the tops.
Dairy-free: Omit the yogurt. Use 3/4 cup dairy-free milk. Use vegan butter. Proceed with the recipe.

Nutrition