Yoghurt and Lemon Muffins: A Lively, Tangy Treat for Any Occasion
The first time I made yoghurt and lemon muffins, the fresh citrus scent floated through my kitchen in the best way possible. Each bite brings together moist, soft crumbs and a bright lemon zing. These muffins have become my go-to pick for everything from relaxing weekends to sharing at family brunches, and they're always a hit when everyone grabs seconds.
The thing I enjoy most about these muffins is their balanced flavor. Yoghurt keeps them tender without making them feel heavy, while lemon gives the taste a bit of tangy excitement. The recipe itself is simple and reliable, without complicated steps or rare ingredients—so anyone can give it a try and count on a great result.
Why You’ll Like These Yoghurt and Lemon Muffins
- No fancy gadgets needed. Just a bowl, a whisk, and a muffin tin are all you need.
- Light texture and bright flavor. Yoghurt lends great softness to the muffins, and lemon brings plenty of freshness.
- Ready in under an hour. The process, from mixing to baking, is quick and easy.
- Versatile for different occasions. You can enjoy them for breakfast, pop them into lunchboxes, or pair with afternoon tea or coffee.
Ingredients (makes 12 muffins)
Everything you need for these soft, lemony muffins is easy to track down at most shops:
- 225 grams plain all purpose flour
- 40 grams almond powder (if you don't have it, use flour instead = 265g of flour in total.)
- 180 grams caster sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- Zest of 2 lemons
- 200 grams plain yoghurt
- 100 grams unsalted butter (melted and cooled a bit), or vegetable oil
- 1 large eggs
- 60 ml freshly squeezed lemon juice
- 1 teaspoon vanilla extract
How to Make Yoghurt and Lemon Muffins
1. Get Ready to Bake
Preheat your oven to 180°C (fan forced, or 200°C without fan). Place paper liners in a 12 hole muffin tray or grease the tin to keep the muffins from sticking. Have your ingredients measured and ready—this will make mixing smooth and easy.
2. Mix the Dry Ingredients
In a large bowl, mix the flour, almond powder, caster sugar, baking powder, baking soda, salt, and lemon zest. I find a whisk works well to distribute everything so your muffins get a consistent texture and even flavor throughout.
3. Combine the Wet Ingredients
In a separate bowl, whisk the yoghurt, milk, melted butter, eggs, lemon juice, and vanilla extract together. Just make sure the melted butter isn’t hot when adding it, so the eggs and yoghurt don't curdle.
4. Make the Batter
Pour the wet ingredients into the bowl of dry ones. Stir gently with a wooden spoon or spatula just until everything comes together. I always avoid overmixing since that can make the muffins tough. If you see a few lumps, that's totally fine.
5. Fill and Bake
Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full. Bake in the middle of your preheated oven for 18 to 22 minutes. The tops will turn a light golden color and a skewer inserted in the center should come out clean.
6. Cool and Enjoy
Let the muffins cool in the tray for 5 minutes after taking them out of the oven, then transfer them to a wire rack until they're cool enough to handle. I find the flavor shines after they've cooled a bit, but it's tough to resist grabbing one while they're still warm.
Tips and Flavour Variations
- Greek yoghurt makes these muffins a bit tangier and extra moist. If you use it, keep the same amount in the recipe.
- A handful of poppy seeds or blueberries mixed into the batter adds a boost of color and flavor. I like to toss in around 100 grams of blueberries—fresh or frozen—when I'm after a fruity twist.
- If you love the flavor of lemon, make a quick glaze by mixing 70 grams icing sugar with 1 to 2 tablespoons lemon juice, then drizzle over the cooled muffins for extra zing.
- To make dairyfree muffins, put a plantbased yoghurt to work and swap the butter for the same amount of neutral flavored oil.
Common Questions About Yoghurt and Lemon Muffins
Q: Can I use lowfat yoghurt?
Yes, but I notice the muffins turn out a bit less tender and rich. You'll get a better texture with full fat yoghurt, but there's no problem if you want to switch to suit your tastes.
Q: How do I keep these muffins fresh?
I store them in an airtight container at room temperature for up to three days. For longer storage, put them in the freezer. They warm up nicely in the microwave for a speedy snack.
Q: Is it okay to use bottled lemon juice?
Fresh lemon juice brings the best flavor, but if you only have bottled, the muffins still taste great. You can add a bit more zest to ramp up the freshness.
Q: Can I double the recipe?
Doubling the recipe works well if you're making them for a crowd. Mix wet and dry ingredients separately in bigger bowls, then bring them together right before baking. Do your best not to overmix and bake in batches if you need to.
Share Your Muffin Moments
Making and eating these yoghurt and lemon muffins always puts me in a good mood. If you bake a batch, I’d love to know how they come out for you. Whether you follow the recipe exactly or make it your own with different fruits or a glaze, I hope these muffins bring a bright, lemony flavor to your day.
For those who want to get even more creative, try sprinkling some chopped nuts or coconut flakes on top before baking. It adds a nice crunch and an extra burst of flavor. If you’re looking for a healthier spin, swap half the flour for wholewheat or use honey instead of sugar for a more natural sweetness. You can also serve these muffins with a dollop of Greek yoghurt for an extra creamy touch at breakfast. However you enjoy them, these muffins are sure to keep everyone coming back for more!
