The lightest and airiest lemon muffins. Brunch pefection. Yogurt keeps the batter light and bright -- not too rich or sweet.
Course: Breads, Breakfast, Brunch
Cuisine: Baked Goods
Keyword: greek yogurt, lemon
Author: Trish | The In Fine Balance Food Blog
12 cup muffin tin
1tablespoongrated lemon zestzest 2 lemons and reserve any remaining zest for the glaze. You will also need to juice both lemons if you are making the glaze.
1cupyogurtI used plain, unsweetened 2% MF yogurt. You can also use lemon flavored yogurt for a sweeter muffin and more lemon flavour.
Preheat oven to 400 and spray muffin tin with cooking spray or prep with paper liners
Combine the dry ingredients in large bowl - flour, sugar, baking soda and salt. Stir in the lemon zest to ensure the zest is well coated in flour and evenly distributed.
In another bowl, whisk together egg, yogurt, butter, and lemon juice until smooth and creamy. Pour egg and yogurt mixture into the dry ingredients and stir together to just combine - until batter is just blended and no dry spots remain.
Evenly divide batter between the 12 cups of a muffin tin. Each muffin cup should be just ⅔ full. Bake at 400 degrees for 20-22 minutes or until toothpick inserted comes out clean. Muffins should be springy when lightly pushed in the center.
Once the muffins have cooled slightly, make glaze. Combine remaining lemon juice and zest and ¼ cup of sugar and heat in a small saucepan until sugar is completely dissolved.Poke each muffin with a toothpick a few times so the glaze has holes to run into. Gently spoon over each muffin.
You will need the zest and juice from 2 lemons for this recipe! Unless you skip the glaze, in which case, without the glaze you will only need one lemon.You can use plain yogurt or lemon-flavored yogurt for this recipe. The texture will be the same. If you use sweetened and flavored yogurt, the muffins will be sweeter.The glaze is totally optional (without the glaze, you will only need 1 lemon for this recipe). The glaze does make the muffins a bit sticky - not a bad thing, but sticky if packing in lunches etc.These lemon muffins are best when freshly made. Leftovers are good the next day and make a nice lunch treat. Plan to eat within a day or two. This recipe is from Taste of Home magazine.