6 oz vanilla yogurt works great. Start the day off right with these EASY to make, skinny lemon muffins. Awesome recipe! Blueberry Lemon Yogurt Muffins. About the messy part, that is true, I put a cookie sheet under my muffin pan to catch the over flow and I found using a gravy ladle helpful when adding the sauce to the tops. And that is optional! ★☆. I use lemon Greek yogurt in these muffins. Rate this recipe It’s a keeper! Tasted great! In a large bowl, cream together the butter and sugar until light and fluffy. 1/2 cup plain Greek yogurt (or plain yogurt) Excellent. I love how lemony it tastes, they are a little sticky to eat so make sure you have a napkin on hand. I live at sea level. Just for fun, I added a few blueberries and lemon baking chips. container of yogurt which the recipe called for. 1/2 teaspoon baking soda Yummy! Moist and so easy to make. The recipe is written for a standard 12-cup muffin tin. Very moist and delicious!!! This is a slow-down and enjoy … My favorite lemon glaze includes 2 Tbsp of melted butter so this is an option, also I cool it in the refrig before putting on top of cooled muffins so the goodness stays on top of the muffin.Best muffin recipe I have come across otherwise. Light and healthy lemon blueberry yogurt muffins packed with Greek yogurt protein and whole food gluten-free ingredients! 1 to 2 teaspoons lemon juice. In another bowl, whisk the egg, yogurt, butter and lemon juice. ★☆ Combine turbinado sugar with lemon zest and sprinkle evenly over the cups of batter.. This stops the mixture from getting too thick). In a mixing bowl, beat the honey and oil together until creamy. 1 cup all-purpose flour (130 grams) 1/2 cup granulated sugar (100 grams) 1 3/4 tsp baking powder (7 grams) 1/4 teaspoon salt (1 gram) 3 Tbsp buttermilk or … Learn how your comment data is processed. Unfortunately I didn’t realise that may be the case until the muffins were in the oven and I started reading the glaze recipe, but I will try to incorprate the extra zest into the glaze. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. Amazingly Delicious Greek Yogurt Lemon Muffins with Vanilla, 200 calories / Standard Muffin; 71 calories / Mini Muffin. thank you! I also omitted the topping because I chose to sprinkle the muffins with decorator sugar before I baked them. These mini muffins are made with meyer lemon zest in the batter, and then are soaked in a glaze made from meyer lemon juice – giving these tons of delicious citrus flavor. Over warm muffins, drizzle the glaze and serve warm. That’s how I’ve come to serve them so regularly. This easy muffin recipe with Greek yogurt makes moist, homemade bakery-style muffins. After reading the reviews, I did make a few adjustments to the recipe, which worked out well. I think it is crucial to have the egg and yogurt and lemon juice at room temperature. Bake at 400° for 20-24 minutes or until a toothpick inserted in the center comes out clean. The ingredient were nice but these muffins should have been very moist. Folks like the light and tender texture of these muffins. Preheat oven to 220C/425F degrees. 1/4 teaspoon salt 1/2 cup milk Add the egg mixture to the dry ingredients. BLUEBERRY LEMON YOGURT MUFFINS. In a medium bowl combine flour, sugar, lemon zest, baking powder, baking soda, and salt. However, I have also made them with vanilla yogurt and while slightly less lemon-y, they are still delicious. Slightly sweet, flavored with real lemons, vanilla, with a moist and crumbly texture. Yippee!! I’m so glad!! Divide the batter between lined muffin cups (about 5 tablespoons per cup). 2 teaspoons baking powder For an old-fashioned alternative to the icing, simply dust icing sugar lightly over muffins. These muffins are wonderful! Using a toothpick, poke 6-8 holes in each muffin. Remove from oven and allow muffins to cool down completely prior to serving or drizzling with glaze. In a larger bowl, whisk together 2.5 cups of flour, 1 tablespoon of baking powder, 1 and 1/4 teaspoon of baking soda, 1/4 teaspoon of salt and the 2 teaspoons of lemon zest from earlier. I’m in the process of making these but haven’t taste-tested yet. The yogurt makes the muffins really tender and soft and the lemon zest and juice just makes them really light and flavorful. They are, truly, amazingly delicious… these Greek Yogurt Lemon Muffins. I followed the recipe measurements exactly, making sure to sift my dry ingredients before adding the sugar. Heat the oven to 180C/160C fan/gas 4. In a saucepan, combine the topping ingredients. Spoon over warm muffins. Healthier lemon muffins. In another bowl, whisk the egg, yogurt, butter and lemon juice. I also baked at 375 degrees (non-convection since I didn't want browning) and only for about 16 minutes. I have reworded that to hopefully make it more clear! Beat in eggs and lemon extract. 1/2 cup vegetable oil Combine the flour, sugar, baking powder, baking soda, and salt together in a bowl. Also, thank you for your comment on the lemon zest in the glaze. My kids would love to have these. Preheat oven to 400° and grease muffin pan. 4.17 from 6 votes. Keeping the muffins … Today, I really wanted to share this recipe for Lemony Greek Yogurt Muffins, which I found on this terrific blog: www.macheesmo.com. In a large bowl, combine the first six ingredients. Stir into dry ingredients just until moistened. We loved the recipe! So if you can’t find lemon Greek yogurt, go for vanilla-flavored Greek yogurt. Prepare a muffin tin with paper liners. I added a lemon glaze … In a separate bowl combine egg, yogurt, milk, lemon juice, vegetable oil, and vanilla. of milk to equal the 8 oz. They seemed to be browning too fast so I turned the oven down to 375. DIRECTIONS. Cook and stir over low heat until sugar is dissolved. Fill each muffin cavity and bake, 12-14 minutes until the tops are golden and a toothpick inserted in the middle comes out clean. Lemony muffins made with lemon juice and lemon yoghurt. In a large bowl mix flour, baking powder, bicarb, salt and lemon zest. I knew if I had baked at 400 for 20 mins they would have been too dry. I lowered the oven temp to 375 and baked the muffins for 20 minutes. We really love them — in fact, on repeat in the kitchen as we speak. Try this delicious low carb keto blueberry lemon yogurt muffins for breakfast. Information – CA Residents and deliciously lemony even picky eaters will love these lemon muffins. 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