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.
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.
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.
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?
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.
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
- 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
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.)
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
Thanks for dropping by.
Ciao for now!
2016.05.08 Recipe has been updated.
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