Lemon Yogurt Muffins


Lemon Yogurt Muffins
Yield: 12 muffins


2 cups (315g) unbleached all purpose flour
1/2 cup (125g) brown sugar
1 & 1/4 tsp (7 g) baking powder
1 tsp (5 g) baking soda 
1/4 tsp (3 g) salt
Grated zest and juice of 1 organic lemon
1 & 1/4 cups (315g) plain yogurt
2 large eggs, lightly beaten
5 tbsp (75g) unsalted butter, melted, plus extra for greasing

For the topping:
1.5 tbsp (15 g) brown sugar
Dash of ground nutmeg


1. Preheat the oven to 375 F (190C, gas mark 5). Grease a 12-cup muffin pan.

2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Make a well in the center and pour in the yogurt, eggs, melted butter and lemon juice. Vigorously whisk together until thoroughly combined. The batter should be fluffy but slightly lumpy. Scrape down the sides of the bowl. Spoon the batter into the muffin cups, filling each cup  just short of its rim.

3. To make the topping, in a small bowl, stir together the sugar and nutmeg. Sprinkle a little bit of topping over each muffin.

4. Bake until golden around the edges and dry and springy to the touch, 16-20 minutes (mine took 30 minutes). A toothpick inserted into the center of a muffin should come out clean. Serve warm or at room temperature.

For Video Instructions, please check out my video How To Make Lemon Yogurt Muffins! 

1 comment:

  1. So Bugs had his hands full with Mel Blanc's gang ... seems like he was going to do all right though :) Food and more food. How do you find the time to cook, bake, can etc. all that good food. You should do a tutorial on time management :) I love the idea of Lemon Yogurt Muffins ... I keep resisting baking because I can't keep myself from eating more than my share of it, but these are a real temptation ... Yummm ... My FH will thank you if I actually do this :) As always, your posts are a joy ... Hope all is well with you and your gang :)

    Andrea @ From the Sol


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