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...
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
- 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
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