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–+ servings
Lemon Yogurt Muffins on two white plates
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Lemon Yogurt Muffins

Bright, fluffy, and bursting with citrusy goodness— these Lemon Yogurt Muffins are the sunshine you need!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast, Dessert, healthy dessert
Cuisine: American
Keyword: Greek Yogurt, lemon, Lemon Yogurt Muffins, Muffin
Servings: 12 Muffins
Calories: 100kcal
Author: Lauren Klein, MS RDN MOM
Cost: $5

Equipment

Ingredients

Wet Ingredients

  • ½ Cup Greek Yogurt
  • 2 Eggs
  • 5 Tablespoons Lemon Juice
  • ⅓ Cup Vegetable Oil
  • 2.5 Tablespoons Lemon Zest
  • 1 Teaspoon Vanilla Extract

Dry Ingredients

  • 1 and ¼ Cup All-Purpose Flour
  • ½ Cup Sugar
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Salt

Instructions

  • Grab out your eggs to allow to come to room temperature. Preheat your oven to 350 degrees Fahrenheit. Spray the muffin tin with nonstick spray and set aside.
  • Clean your lemons, zest and juice them. Set aside.
  • In a large bowl combine all wet ingredients. In a medium combine all dry ingredients.
  • Add the dry ingredients into the bowl of wet ingredients and combine.
  • Fill the muffin tin with batter.
  • Bake in the oven for 15 minutes. Remove, and allow to cool in the muffin tin. Once cool, remove from muffin tin.

Notes

  • Store in an airtight container.
  • Consume in 3-5 days.
  • Nutrition Facts are based on USDA's FoodData Central Database. Exact nutrition facts may vary.

Nutrition

Serving: 1 Muffin | Calories: 100kcal | Carbohydrates: 17g | Protein: 3g | Fat: 2g