Lemon Muffins -

Two muffins stacked on top of each other with a bite taken out of the top one.

Lemon Muffins

These simple lemon muffins are moist and fragrant, and made with healthy ingredients like yogurt and olive oil.

Course Breakfast, Breakfast/Brunch, Snack

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 213kcal

Author Ann Otis

Ingredients

3/4 cup granulated sugar
2 tablespoons lemon zest from 2-3 lemons
1.5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup plain Greek yogurt or regular plain yogurt
1/3 cup lemon juice from 2-3 lemons
1 teaspoon vanilla extract
1/2 cup olive oil
2 eggs
1 egg yolk

US Customary - Metric

Instructions

Preheat the oven to 375F. Grease a standard 12-cup muffin tin.
In a small bowl, stir together the sugar and lemon zest, until well combined. Set aside.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, combine yogurt, lemon sugar mixture, eggs, egg yolk, lemon juice, vanilla, and olive oil.
Add the flour mixture to the yogurt mixture and stir until just combined.
Divide the batter evenly between the muffin cups and bake in the preheated oven for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Video

Notes

Storage

Room temperature: Lemon muffins can be stored at room temperature for up to 2 days in an airtight container. Just make sure to store them in a cool, dry place.

Refrigerator: You can store these lemon muffins in an airtight container in the refrigerator for up to 5 days.

Freezer: You can store these lemon muffins for up to 3 months in the freezer. To thaw frozen lemon muffins, simply let them thaw at room temperature for a few hours.

Nutrition