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Lemon Yogurt Muffins

These lemon yogurt muffins are soft, moist, and bursting with bright citrus flavor. They are made by mixing wet ingredients like yogurt, eggs, and lemon zest with dry ingredients, then baking until golden and tender. The result is a fluffy, slightly domed muffin with a tender crumb and a tangy, lemon-infused aroma.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 180
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 2/3 cup Greek yogurt
  • 1/3 cup olive oil or neutral vegetable oil
  • 2 large eggs at room temperature
  • 1 large lemon for zest and juice
  • 1/4 cup fresh lemon juice

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
  2. In a large bowl, whisk together the flour, sugar, and baking powder until evenly combined. This ensures the dry ingredients are well distributed.
  3. In a separate bowl, whisk the Greek yogurt, olive oil, eggs, and lemon zest until the mixture is smooth and slightly frothy, filling the bowl with a fresh citrus aroma.
  4. Pour the wet mixture into the bowl with the dry ingredients, then gently fold everything together with a spatula until just combined. Do not overmix — some lumps are okay and keep the muffins tender.
  5. Add the lemon juice to the batter and fold gently to incorporate, watching as the mixture brightens and becomes slightly more fluid.
  6. Spoon or pipe the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  7. Bake in the preheated oven for 20-22 minutes, until the muffins turn a lovely golden color around the edges and a toothpick inserted in the center comes out clean.
  8. Remove the muffins from the oven and let them cool in the tin for about 5 minutes, which helps them set and makes handling easier.
  9. Transfer the muffins to a wire rack to cool completely or enjoy them warm, smelling of fresh lemon and moist crumb.
  10. Serve the lemon yogurt muffins as a bright, tender snack or breakfast, optionally dusted with powdered sugar or drizzled with honey for extra sweetness.