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Lemon Yogurt Muffins
Prep Time:
15
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
12
Servings
Author:
Nick Evans
Shockingly flavorful muffins with lemon zest, greek yogurt, and a lemon glaze. Really good for a morning snack!
Equipment
Zester
Muffin Tin
Ingredients
2
Cups
all-purpose flour
2
Tablespoons
unsalted butter
,
melted (plus some for muffin tins)
¼
Cup
sugar
1
Teaspoon
baking powder
½
Teaspoon
baking soda
1 ½
Cups
Greek Yogurt
1
lemon
,
zest and juice (1/2 juice for muffins and 1/2 for glaze)
1
Egg
¼
Cup
milk
Pinch
of salt
Lemon Glaze:
2
cups
confectioner's sugar
½
lemon
,
juice only
Instructions
Combine dry ingredients in a medium bowl. Whisk wet ingredients (including lemon juice and zest) into a separate bowl.
Stir wet ingredients into dry. If the batter is too dry, add a bit more milk until it’s a thick batter.
Lightly butter a 12 muffin tin (or two 6).
Fill tins almost completely to the top.
Bake at 375 degrees for 25 minutes or until a tester comes out clean from the center of a muffin.
Let muffins cool.
For glaze, mix powdered sugar with lemon juice and maybe a few drops of water.
Drizzle glaze over cooled muffins.
Nutrition
Serving:
1
Muffin
|
Calories:
139
kcal
|
Carbohydrates:
44
g
|
Protein:
6
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
0.2
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.1
g
|
Cholesterol:
21
mg
|
Sodium:
98
mg
|
Potassium:
90
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
91
IU
|
Vitamin C:
7
mg
|
Calcium:
63
mg
|
Iron:
1
mg