Lemon Yogurt Muffins Recipes

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:

• 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 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 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 medium mixing bowl combine flour, suar, lemon peel, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients. Set aside.
• In another bowl, combine egg, yogurt, oil and vanilla. Add egg mixture all at once to flour mixture. Stir until just moistened (batter will still be lumpy).
• Spoon batter into muffin tins, filling them 2/3s full. Bake in a 400 degree oven for 18-20 minutes or until golden. Cool in pan for 5 minutes.
• While muffins are cooling in pan, mix together lemon juice and powdered sugar to make a glaze. Remove muffins from pan and drizzle glaze over muffins while still warm. Serve warm.