Lemon Muffins Wyogurt Recipes

GREEK YOGURT LEMON MUFFINS WITH VANILLA

Steps:

• Preheat the oven to 400 degrees. Prepare a 12-cup muffin tin with cooking spray or line with muffin cups.
• In a medium bowl combine flour, sugar, lemon zest, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients.
• In a separate bowl combine egg, yogurt, milk, lemon juice, vegetable oil, and vanilla. Add the egg mixture to the dry ingredients. Stir just until moistened. The batter will be lumpy. Divide the batter evenly into the muffin cups - I like to use a large cookie scoop (affiliate link) - and fill each cup 2/3 full. Bake the muffins in the preheated oven for 17 to 19 minutes, or until golden. Cool in the muffin tin about 5 minutes before transferring to a wire rack to cool.
• To make the glaze, stir together the confectioners' sugar and reserved lemon juice until your glaze is easily drizzled. Over warm muffins, drizzle the glaze and serve warm.

LEMON YOGURT MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
• Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
• Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.

LEMON YOGURT MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; leave muffins in pan. , Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.

LEMON AND ORANGE YOGURT MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
• Combine almonds, 2 tablespoons sugar, 1 tablespoon lemon zest, 1 tablespoon orange zest, honey, and almond extract in a small mixing bowl until crumbly. Set topping aside.
• Stir melted butter, 2 tablespoons lemon zest, and 1 tablespoon orange zest together in a small bowl. Stir yogurt, 1 cup sugar, eggs, and vanilla extract together in another small bowl until evenly blended.
• Whisk flour, almond flour, baking powder, and salt together in a large bowl. Add butter and yogurt mixtures. Beat with an electric hand mixer on low speed until just combined.
• Spoon batter into the prepared muffin cups, filling each almost to the top. Spoon on the almond topping and sprinkle with turbinado sugar.
• Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool in the tin for 10 to 15 minutes. Remove from pan and allow to cool on a wire rack.

LEMON YOGURT MUFFINS

Steps:

• Preheat the oven to 400F (200C).
• In a large bowl, mix together the flour, rolled oats, 1/2 cup granulated sugar, baking powder, baking soda and salt.
• In a separate bowl, mix together the yogurt, egg, 1/4 cup lemon juice, and finely chopped peeled lemon (white pith removed first).
• Add the wet ingredients to the dry, mixing only until blended.
• Fill 12 well-greased muffin cups two thirds full.
• Bake for 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
• Meanwhile, prepare the syrup: Put 1/4 cup granulated sugar and the grated rind and juice of 1/2 lemon in a small pot.
• Bring to a boil and reserve.
• When the muffins are baked, prick all over with a toothpick.
• Do not remove them from the pan until cooled.
• Brush the warm syrup on the hot muffins.

LEMON MUFFINS W/YOGURT

Steps:

• Set oven to 375 F; use no-stick spray for muffin tin(s).
• Whisk eggs, yogurt, zest, juices, and melted butter together.
• Combine dry ingredients and add to yogurt mixture.
• Fold together until all the dry ingredients are incorporated.
• Fill muffin cups equally and bake for 22-25 minutes.

LEMON YOGURT CRANBERRY MUFFINS

Steps:

• Preheat oven to 400° and grease muffin pan.
• In a mixing bowl, beat the honey and oil together until creamy.
• Beat in eggs and lemon extract.
• In another mixing bowl, combine the dry ingredients (flour to baking powder); add dry ingredients to egg mixture alternately with yogurt, beginning and ending with flour mixture.
• Fold in cranberries and lemon zest, stirring just until moistened (do not overmix).
• Spoon batter into prepared muffin cups, filling to the top.
• Bake for 15-20 mintus.

STRAWBERRY, LEMON, AND ALMOND OATMEAL-YOGURT MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
• Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
• Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.