Lemon and Greek Yogurt Muffins, highly aromatic little cakes that are very easy to prepare, perfect for both breakfast and snack time.
Lemon and Greek yogurt is a combination I have already successfully experimented with and therefore often and willingly propose again. Additionally, Greek yogurt is a truly fantastic ingredient for desserts: it makes them very soft without weighing them down too much.
The preparation of these muffins is simple and intuitive: on one side, you work with the dry ingredients, and on the other, the wet ones; you combine them, transfer them to the appropriate liners, and then straight into the oven!
The only precaution in this recipe is to use untreated lemons as we will also use the zest for the batter.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 12
- Cuisine: Italian
- Seasonality: All seasons
- Energy 193.87 (Kcal)
- Carbohydrates 28.77 (g) of which sugars 14.47 (g)
- Proteins 4.00 (g)
- Fat 7.78 (g) of which saturated 1.37 (g)of which unsaturated 5.81 (g)
- Fibers 0.55 (g)
- Sodium 11.00 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Lemon and Greek Yogurt Muffins
- 2 cups all-purpose flour
- cup sugar
- 1 egg
- cup Greek yogurt (plain)
- cup milk
- cup sunflower oil
- Half packet baking powder
- lemon zest
- cup lemon juice
- 1 tsp vanilla extract
Tools
- Bowls
- Hand Whisk
- Spatula
- Grater
- Lemon Squeezer
- Muffin Pan
- Liners
Recipe for Lemon and Greek Yogurt Muffins
You can find this and other recipes in the collection Muffins, cupcakes, and little cakes.
Start preparing the lemon and Greek yogurt muffins by putting all the dry ingredients in a bowl. Weigh the all-purpose flour and baking powder, add the sugar, and finish with grated lemon zest.
Mix by hand with a spatula until you get a homogeneous mixture.
Put the liquid ingredients in another bowl. Lightly beat the egg and add Greek yogurt, milk, vanilla extract, lemon juice, and sunflower oil. You can use plain, vanilla, or lemon-flavored Greek yogurt.
Add the dry ingredients to the liquid ones in two or three times, always stirring and fully incorporating them before the next addition. You should obtain a mixture that is not too dense and free of lumps.
Transfer the mixture into the prepared liners, filling them two-thirds full. You can use a spoon, a small ladle, or an ice cream scoop.
Bake the lemon and Greek yogurt muffins in a preheated static oven at 392°F (200°C) for about 20 minutes. Do the toothpick test before removing them from the oven.
Don’t miss the Citrus Desserts Collection.
Lemon and Greek Yogurt Muffins
Check this section to clear your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Also try the Ricotta and Lemon Pancakes. You can find all lemon dessert recipes in the Lemon Desserts Collection.
FAQ (Frequently Asked Questions)
How long do they last?
You can store these muffins for 3-4 days, preferably in the refrigerator.
You can also freeze them for no more than two months.Can I use whole wheat flour?
Yes, in the same amount. You can also use type 1 and 2 flours.
Can I top them with icing?
Sure, you can use an icing made of powdered sugar and lemon juice or a white chocolate coating.
In the collection Lemon, recipes from appetizers to desserts, you can find many ideas on how to use this ingredient.
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