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    Home » Breakfast and Brunch » Lemony Greek Yogurt Muffins

    Lemony Greek Yogurt Muffins

    March 22, 2015 , Updated August 26, 2018 Maria 29 Comments

    Jump to Recipe

    It’s the week-end and you know what that means! Yup, you guessed it, another “breakfast” recipe. Today, I’d like to share with you a recipe for these very Lemony Greek Yogurt Muffins.

    Lemony Greek Yogurt Muffins

     

    Lemony Greek Yogurt Muffins

    I heard the birds chirping this morning (finally, a little bit of co-ordination between the date on the calendar and the weather), and that put me in the mood to make something refreshing and light – like these Lemony Greek Yogurt Muffins.

    Lemony Greek Yogurt Muffins

    Breakfast is the most important meal of the day. The body needs some fuel in order to get going – especially kids and teenagers! Breakfast can improve their concentration in class.  And for adults, it helps with overall weight maintenance. Since it’s so crucial, it might as well be delicious, right? And that’s where these muffins come into play.

    Lemony Greek Yogurt Muffins

    How do I love muffins, let me count the ways…there are so many reasons, really, especially if you’re making these Lemony Greek Yogurt Muffins. From start to finish they take under 20 minutes to prepare; they’re homemade so you know exactly what goes in them; they freeze wonderfully, making them the perfect grab and go breakfast; they’re economical; I could go on, but I think you get the picture! What’s there not to love?

    Lemony Greek Yogurt Muffins
    ORIGINS OF THE RECIPE FOR LEMONY GREEK YOGURT MUFFINS:

    I’ve already shared with you muffin recipes that incorporated blueberries and oats, dates and bran, banana and chocolate chips, and apples. Today, I really wanted to share this recipe for Lemony Greek Yogurt Muffins, which I found on this terrific blog: www.macheesmo.com.

    Lemony Greek Yogurt Muffins

    I made a few modifications to the recipe. I substituted the butter with a vegetable oil (canola oil can also be used) and the granulated sugar with brown sugar. I also bumped up the lemon juice and zest (I’m a sucker for lemons). At the risk of sounding repetitive, make sure your oven is at the proper temperature and resist the temptation to use your stand mixer. It really is unnecessary. Two bowls, a whisk and a mixing spoon. That’s it. Once the mixture is combined, you’re done. Scoop it out and get ready to be amazed. Unfortunately, this is one recipe where the muffins stick to the paper liner (one of my pet peeves) so you can spray the paper liners with non-stick spray or ditch them altogether and spray your muffin pan directly instead. Either way, you need to spray.

    Oh, and if you like poppy seeds, like I do, you can absolutely throw in a couple of tablespoons in the batter.

    There are so many reasons to love muffins, especially if you’re making this recipe for these Lemony Greek Yogurt Muffins. Start counting… Hope you have a happy day!

    Lemony Greek Yogurt Muffins

    Lemony Greek Yogurt Muffins

    There are so many reasons to love muffins, especially if you're making this recipe for these Lemony Greek Yogurt Muffins. Start counting...
    3.58 from 7 votes
    Print Save RecipeSaved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 12 servings
    Calories: 177kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 2 cups all-purpose flour 240 grams
    • 1/2 cup brown sugar packed
    • 1 teaspoon baking powder
    • 1/2 teaspoon baking soda
    • 1/8 teaspoon salt
    • 1 egg
    • 2 tablespoons milk
    • 1/4 cup vegetable or canola oil
    • zest of one lemon
    • 3 tablespoons lemon juice
    • 1/2 teaspoon vanilla extract
    • 2/3 cups Greek yogurt

    Instructions

    • Preheat the oven to 400℉/200℃. Position rack to middle.
    • Coat muffin tins (or paper liners) with non-stick spray.
    • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt for at least 20 seconds. Set aside.
    • In a separate bowl. whisk together the egg, milk, oil, lemon zest, juice and extract. Whisk in the yogurt.
    • Add wet mixture all at once to the dry ingredients. Stir with a wooden spoon until just moistened.
    • Fill muffin liners 1/2- 3/4 full.
    • Bake 20 - 25  minutes or until top bounces back when lightly touched.
    • Cool before drizzling with lemon glaze (if using.)
    Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

    Notes

    Optional: To make the lemon glaze, whisk together the juice of one lemon with about 1 1/2 cups of icing sugar to desired consistency.
    Drizzle over muffins just before serving.
    This recipe was updated April 2018... just a few tweaks to make it better. Enjoy♥
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 
    *recipe lightly adapted from Macheesmo
     

    Nutrition

    Serving: 1serving | Calories: 177kcal | Carbohydrates: 25g | Protein: 3g | Fat: 6g | Saturated Fat: 5g | Cholesterol: 14mg | Sodium: 83mg | Potassium: 96mg | Sugar: 9g | Vitamin A: 20IU | Vitamin C: 1.5mg | Calcium: 42mg | Iron: 1.1mg
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    Ciao for now!

    Maria 🙂

    2016.05.08 Recipe has been updated.

     

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    Lemony Greek Yogurt Muffins

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    Filed Under: Baked Goods, Breakfast and Brunch

    About Maria

    Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Melanie

      March 04, 2021 at 2:26 pm

      5 stars
      Yummy! These were very good! Perfect accompaniment to my 4 year olds tea party today. Wonderful lemon flavor and the glaze was just right. More biscuit like dough, which is not a complaint. Will be making these again. Thank you.

      Reply
      • Maria

        March 04, 2021 at 7:28 pm

        Thanks so much, Melanie. So thrilled to read this!

        Reply
    2. Sandy Kitchen

      September 30, 2020 at 7:19 am

      4 stars
      Hi Maria … first attempt, baked bananas for muffins today .. Only had 2 so added some raspberries and granola … happy outcome with taste and texture …. I will be trying all your muffin suggestions 😊.
      Also made a roasted tomato and garlic soup for lunch … oven roasting first certainly increases flavour , thank you for your tips 😁, regards Sandy from Warwickshire UK

      Reply
      • Maria

        March 04, 2021 at 7:36 pm

        Thanks Sandy!

        Reply
    3. Lynn

      January 19, 2019 at 1:25 pm

      2 stars
      Not enough lemony flavor for me. I don’t think I will try them again. The texture turned out pretty good, though

      Reply
      • Maria

        January 19, 2019 at 2:10 pm

        Thanks for your feedback Lynn. Appreciate you taking the time to share your experience with this Greek yogurt muffin 🙂

        Reply
    4. Michele

      November 25, 2018 at 10:14 am

      Looking for a great recipe that would use up some plain yogurt sitting in the fridge since I am almost out of milk. This was great! I used a plain whole milk yogurt, subbed lemon extract for the juice, and added nutmeg and dried cranberries. Yum! I’ve never licked the spoon when making muffins before…

      Reply
      • Maria

        November 25, 2018 at 10:41 pm

        That’s amazing Michele! Love the addition of nutmeg and cranberries! Thanks for taking the time to share, appreciate it 🙂

        Reply
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