Lemon yogurt and juice are used to make really lemony muffins. A tasty variation on the classic muffin recipe! Simply lightly sprinkle confectioner’s sugar over muffins for an authentic substitute for the frosting. They taste great either way!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 24 |
| Yield: | 24 muffins |
Ingredients
- ¼ cup butter or margarine, softened
- ¾ cup white sugar
- 2 eggs
- ¾ cup lemon flavored yogurt
- ½ teaspoon lemon juice
- 1 teaspoon grated lemon zest, or to taste
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon, or to taste
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup confectioners’ sugar
- 2 teaspoons lemon juice
Instructions
- 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.
- For regular muffins, use sour cream and vanilla extract in place of yogurt and lemon juice.
Nutrition Facts
| Calories | 90 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 0 g |
| Protein | 2 g |
| Saturated Fat | 1 g |
| Sodium | 75 mg |
| Sugars | 10 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
I made these after reading the recommendation. I doubled the receipt and got 30 standard size muffins. It’s not lemony enough with the glaze on top, even then it’s so-so. I made a second batch with the following change: omitted the spices, except for the ginger, added 1tsp of vanilla, doubled the lemon zest and lemon juice and then added four drops lemon essential oil. Every thing else stayed the same and they turned out wonderfully lemony! A nice mild compliment to this ‘cupcakes’ is the Sturdy whipped cream frosting.
I’ve made these several times. Moist and delicious but not nearly lemony enough for me. This last time I think I got it right. I used 1 cup nonfat Greek yogurt, added an extra tablespoon of sugar, used half the cinnamon and omitted the nutmeg. The best part… I squeezed two whole lemons (big ones) and then reduced the juice in a small pot until it was about 1/4 cup. I also added just a smidge of ginger paste and poppy seeds. Lemony achieved!
I didn’t have lemon so I used a orange, it came out great. Use a little less nutmeg as that came be over powering and added a little zest to glaze and dried mulberries to muffin.
Quick and easy! I couldn’t find any real yoghurt that was lemon, so I substituted blueberry. Did like everyone else said and punched up the lemon. Only added the ginger too. It turned out great! And I did get 24 muffins from my mini tin. Thanks!
I liked the recipe. I used 1/2 cup sugar, plain yoghurt, a whole lemon for the zest, 1 1/2 tsp lemon juice and a pinch of cinnamon. The lemon flavour is there. I did not use the icing/glaze. However, I made 12 medium-size muffins not the 24 as indicated in the recipe. 🙂
Tasty muffins and low cal! These were a lemony hit with friends and family. Not as low cal as I originally thought because although it says the recipe makes 24 muffins, it really only makes 12.
This is a great recipe! I make it all the time. It does only make about 12 muffins at most. I loved the spices with the lemon. I did add a bit more lemon zest to the recipe. I also followed one of the previous reviews and made a sort of glaze with about 3-4Tbsp lemon juice and 1-3 Tbsp icing sugar. It soaks in nicely when poured over warm muffins.
These are delicious!! I did not add the recommended cinnamon, ginger and nutmeg but I did add a dash of cinnamon and ginger. For the yogurt I added one of lemon yogurt and one of honey Greek yogurt (I doubled the recipe as recommended and I got 22 muffins). I added lots of lemon juice and zest because I LOVE lemon!! I will make these again!
Thanks for sharing your recipe!
gorgeous….i left out the nutmeg and ginger and added extra lemon zest and a little vanilla extract. Definitely added the extra yumminess to top with the leom drizzle.
Light, sweet, moist and lemony! These are a nice little snack! Since I wanted to bring out more of that wonderful citrus flavor I used 2 Tbsp. of lemon zest and a full Tbsp. of real fresh squeezed lemon juice. As a personal preference I also cut way back on the spices using only a pinch of each. I baked these in a Texas sized muffin tin lined with paper liners so I got a half dozen really big muffins (no way would this yield a dozen). They took 20 minutes at 400. I poked holes on top with a toothpick while warm and poured a bit of glaze over top of each. The lemon glaze really gives these muffins a nice sheen and brings out even more of that great citrus flavor.
These were very yummy! I did add more lemon juice to the batter as I did not think they were “lemony”enough. Also could be because I used a “lemon cream pie” yogurt and did not make the icing. We still really like them. Also, you will only get 12 muffins for sure.
Tastey. Used 1/2 amount of sugar and could still use less. Like the lemony flavor. Used whole wheat – next time I’ll use half whole and half white.
I made these muffins exactly like the recipe stated to make them. They had a slightly bitter after taste. I even double checked to make sure I added everything! You definitely have to double the recipe to get 24 muffins as I had enough batter for exactly 12. You’re better off trying the To Die For Blueberry Muffins, now those rock!
Excellent! I didn’t have any of the spices but I had fresh blueberries–and instead of plain or lemon yogurt, I had had vanilla yogurt on hand. Followed the rest of the recipe, but added a little more lemon. FANTASTIC.
Easy recipe to make, made dozen nice size muffins, but the muffins were a bit dry. Added some poppy seeds since my family likes the lemon and poppy seed combo. OK muffins, not Wow!
Yummy recepie the icing makes the muffin. The batch is small so double it if you want the muffin to be a decent size. my kids loved them.
Very easy to make and everyone loved them
These are pretty good. More like cupcakes than muffins. I upped the lemon juice to a tbsp. and added a little more to the icing, which meant I had to add a little more confectioners sugar.
I like more than Jerry- used 1/2 splenda & omit the icing
Tried this recipe for the first time this morning, makes a lovely spring breakfast with some fresh coffee. I used the zest and juice of one whole lemon (instead of measuring out the recommended dose!), and it was a bit overpowering. Next time I will stick to the recipe amount!