A simple and optional glaze brings out even more lemon flavor and a touch of sweetness. Allow the muffins to cool for about 15 minutes before removing them from the pan. In a separate bowl, whisk together the eggs, oil, yogurt, milk, lemon juice and zest. You definitely have to double the recipe to get 24 muffins as I had enough batter for exactly 12. of lemon zest and a full Tbsp. Total Carbohydrate I poked holes on top with a toothpick while warm and poured a bit of glaze over top of each. Have requests to make this one again. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition You're better off trying the To Die For Blueberry Muffins now those rock! https://www.yummly.com/recipes/lemon-blueberry-muffins-yogurt Your daily values may be higher or lower depending on your calorie needs. pumpkin pie spice for the spices and I didn't do the glaze on top just sprinkled with pwdrd sugar. The lemon glaze on top is completely optional, but adds a perfect sweetness to these muffins with an added bonus of an extra zest of lemon. These Lemon Poppy Seed muffins are delicious and SURPRISE - they are good for you too! Whisk in the yogurt. This was a good muffin recipe---I subbed 1/2 tsp. and maybe more of the lemon ingrediants. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. this link is to an external site that may or may not meet accessibility guidelines. 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 Place remaining blueberries in a small bowl. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Grease a 12-cup muffin tin with cooking spray. Great recipe! Made with almond flour and lots of fresh berries, this decadent muffins could be a dessert too, perfect for your … I use an ice cream scoop. Add some of the sugar and zest mixture on top of each muffin (photo 7).Distribute the remaining topping on each muffin evenly (photo 8).Place the muffin tray in the oven for thirty to thirty-five minutes, or until the top has turned golden. Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. These are a nice little snack! When the muffins are baked, prick all over with a toothpick. – Step-By-Step Instructions. – Ingredients. In a separate bowl, blend yogurt, eggs, oil, and vanilla. Reserve ½ cup of blueberries for topping. Combine the sugar, honey, eggs, yogurt, melted butter and lemon zest in a larger bowl. A bit runny at first but it soaks in nicely. Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Congrats! Info. I put in the original amount of sugar and left out ginger cinn. The best way to do this is a little of the yoghurt and then a little of the flour and repeat till it is all mixed in. Stir with a … I thought the muffins were very good and moist. Bake for 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean. I made 12 muffins with this recipe. In a large mixing bowl, whisk together flour, sugar, salt, baking powder, baking soda and poppy seeds; … In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest. Excellent! lemon juice and 2 1/2 tsp. Will definitely become a regular at my house. Super lemony muffins made with lemon juice and lemon yogurt. Toss the fresh blueberries with little flour (this helps the blueberries not sink to the bottom of the muffins… Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. I made these muffins exactly like the recipe stated to make them. The yogurt makes the muffins really tender and soft and the lemon zest and juice just makes them really light and flavorful. of real fresh squeezed lemon juice. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Fill 12 well-greased muffin cups two thirds full. In a large bowl, mix together the flour, rolled oats, 1/2 cup granulated sugar, baking powder, baking soda and salt. Sprinkle with sugar, if … A delicious twist on the traditional muffin recipe! Drizzle over cooled muffins, and allow the icing to set before serving. Greek yogurt – Also helping us out with the tender crumb! They are intensely moist and bursting with bright lemon flavor thanks to the addition of lemon zest and fresh lemon juice. grated zest. They only make 1/2 the amount that it says they make. I added more zest and juice and a bit more sugar to make sure they weren't tart ( next time less sugar wasn't needed) since I made them at my preschool with 6 3-5 yr. olds. Followed the rest of the recipe but added a little more lemon. Combine the sugar and lemon zest for the topping. Mix oil, egg, sugar, yogurt, milk, lemon juice, and lemon rind together in a medium mixing bowl. This stops the mixture from getting too thick). Sift all purpose flour and baking soda over the wet ingredients and fold only till no streak of flour is … Add the flour, baking powder, and salt. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Coat a muffin tin with cooking spray. If you like things really lemony you can add more! Stir together the confectioners’ sugar and reserved lemon juice until your glaze is easily drizzled. Stir until combined. I used 1 c. of yogurt and substituted with whole wheat flour. I added a lemon glaze on top because it seemed like the right thing to do. Tip all the ingredients in a large bowl and mix until smooth using a wooden spoon or an electric whisk.Spoon … THey were easy to make and were loved.But I was suprised that no one else said that the spices over took the flavor. 31.3 g ). Greek yogurt functions similarly to buttermilk or sour cream, which are known for helping create tender baked goods (and fluffy pancakes! Either way, they are delicious! 1 teaspoon grated lemon zest, or to taste, 1 ½ teaspoons ground cinnamon, or to taste. We didn't put on the glaze(frosting) I made them again at my preschool and more then doubled the lemon juice and zest. Percent Daily Values are based on a 2,000 calorie diet. They took a little longer to cook then 18 min. Amount is based on available nutrient data. Do not remove them from the pan until cooled. Light sweet moist and lemony! Heat the oven to 180C/160C fan/gas 4. Pour the wet mixture into the … Preheat oven to 425 degrees. Since I wanted to bring out more of that wonderful citrus flavor I used 2 Tbsp. In a separate bowl. Beat to combine together well. Sprinkle on a few extra poppy seeds for presentation if you are feeling fancy! You really hardly could taste the lemon at all. Line a muffin tin with large muffin cases. Bake for 23-24 minutes, until tester inserted remains mostly clean. Healthy Lemon Blueberry Muffins (with yogurt!) They had a slightly bitter after taste. Add wet mixture all at once to the dry ingredients. In a separate bowl whisk together the milk, lemon juice, yogurt, oil, egg, vanilla extract and lemon … Preheat oven to 400 degrees. Fill paper-lined muffin tins with batter using a number 16 disher to scoop batter evenly. Lemon Yogurt Muffins Try this delicious low carb keto blueberry lemon yogurt muffins for breakfast. They took 20 minutes at 400. a large bowl, mix together the flour, rolled oats, 1/2 cup granulated sugar, baking powder, baking soda Everyone loved them including me.I did put in vanalli. These were awesome. Based off of my Skinny Orange Muffins recipe, this muffin recipe features Greek yogurt and coconut oil instead of butter or regular oil. Made with all real food ingredients, you can feel … Whisk together Whisk in yogurt, oil, lemon juice and vanilla extract (mixture should be pale and yellow) Fold wet ingredients into dry ingredients and whisk everything together. I even double checked to make sure I added everything! You saved Lemon Yogurt Muffins to your. Healthy Lemon Blueberry Muffins (with yogurt!) Burst o' Lemon Muffins Recipe: How to Make It | Taste of Home In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice … Preheat oven to 400 degrees F. Zest your lemon – you’ll need around 2 teaspoons of lemon zest. For these raspberry lemon muffins, it helped create the most deliciously flavored, tender crumb that gave me total heart eyes. Preheat the oven to 400 degrees F (200 degrees C). 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. Butter a six cup medium muffin tin really well. Combine the flour, sugar, baking powder, baking soda, and salt together in a bowl. Stir just until … … lemon extract. For regular muffins, use sour cream and vanilla extract in place of yogurt and lemon juice. As a personal preference I also cut way back on the spices using only a pinch of each. whisk together the egg, milk, oil, lemon zest, juice and extract. I added more lemon juice to the glaze too. I used plain yogurt but highly increased the lemon zest and juice since we like things lemony. Add liquid ingredients to dry ingredients and stir thoroughly. Grease muffin tins, or line with paper liners. Information is not currently available for this nutrient. and nutmeg. Everyone loved these- big hit. Prepare the Muffins – wet ingredients: In a large bowl using a handheld, or stand mixer fitted with … The lemon glaze really gives these muffins a nice sheen and brings out even more of that great citrus flavor. Fill muffin cups about ½ – ⅔ full with batter. Meanwhile, prepare the syrup: Put 1/4 cup granulated sugar and the grated rind and juice of 1/2 lemon in a small pot. Spoon batter into the prepared tins. Add the wet ingredients to the dry and stir until just combined. Add the wet ingredients to the dry, mixing only until blended. Mix until well combined. Very easy to make and everyone loved them. 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). FANTASTIC. I also did not put any topping on them and used all of the lemon zest and juice from a large lemon and they were incredible. Very nice. In a medium bowl, combine the sugar, oil, yogurt (or sour cream), eggs, vanilla extract, lemon juice, and lemon zest. I used 1 1/2 tsp. In a large bowl, cream together the butter and sugar until light and fluffy. These muffins are hearty while still feeling light and … Healthy Greek Yogurt Lemon Poppy Seed Muffins. These Lemon Yogurt Poppy Seed Muffins … Place the confectioners' sugar in a small bowl. I agree that they're more like cupcakes than muffins. In a separate bowl, mix together the yogurt, egg, 1/4 cup lemon juice, and finely chopped peeled lemon (white pith removed first). For an old-fashioned alternative to the icing, simply dust confectioner's sugar lightly over muffins. Add comma separated list of ingredients to include in recipe. Add comma separated list of ingredients to exclude from recipe. Line 12 standard muffin tins with paper liners. Mix in the lemon juice then flour with the baking powder. Whisk together the flour, baking powder, bicarbonate of soda, and salt in a smaller bowl. We enjoyed! 10 %. Next time I'll try them without the 3 spices and add van. Also I agree with others that I just got by with making 12 no way you can get 24 out of them. Thanks for the post! Stir in the room temperature Greek yogurt, room temperature coconut oil (measure when it is melted and then let the melted oil cool to room temperature), lemon zest, lemon extract, and brown … Insead of the icing I made a sort of glaze with about 3-4Tbsp lemon juice and 1-3 Tbsp icing sugar. 90 calories; protein 1.7g; carbohydrates 15.7g; fat 2.4g; cholesterol 20.7mg; sodium 75.3mg. A few minor alterations made this recipe more flavourful and fantastic. Preheat the oven to 350 degrees F (175 degrees C). Lemon yogurt muffins are a versatile muffin base made with Greek yogurt that can be made into lots of variations with simple swaps. Continue to whisk until the sugar dissolves. Prepare a muffin tin with paper liners. Nutrient information is not available for all ingredients. Instructions. Allrecipes is part of the Meredith Food Group. Add the flour, baking soda, baking powder, salt, and lemon zest to the mixing bowl. I added more lemon juice and 1/2 tsp. Very good sweet and moist. I cut way down on the spices because I thought they would really overwhelm the lemon flavor- and I love lemon. , yogurt, lemon juice to the mixing bowl a medically restrictive diet, please consult doctor. The butter and lemon zest in a smaller bowl left out ginger cinn 12 no way you can 24... Low carb keto blueberry lemon yogurt, milk, lemon juice icing to set before serving muffins as I enough... The original amount of sugar and the grated rind and juice since we things! Syrup: put 1/4 cup granulated sugar and lemon juice 1/2 teaspoon at a time the... Also I agree with others that I just got by with making 12 no way can! Time, then stir in the preheated oven, or to taste 1! Your calorie needs lemon muffins with yogurt … preheat the oven to 400 degrees F. zest lemon! Substituted with whole wheat flour dry, mixing only until blended and sugar until light and fluffy!! You definitely have to double the recipe to get 24 muffins as I enough. Tbsp icing sugar back on the spices and I did n't do the glaze too include recipe! Tin really well 2 Tbsp 24 out of them C ) 18 min, whisk together the flour baking..., if … preheat the oven to 400 degrees F. zest your lemon you... Icing I made a sort of glaze with about 3-4Tbsp lemon juice 1/2 teaspoon at time! Sugar, if … preheat the oven to 400 degrees F. zest your lemon you... Was a good muffin recipe -- -I subbed 1/2 tsp good and moist,... Juice, and lemon zest and fresh lemon juice, and allow the muffins are,. Them without the 3 spices and I love lemon based on a 2,000 calorie diet the recipe get. The muffins were very good and moist I 'll try them without the 3 spices add. Flavor I used 1 c. of yogurt and lemon zest and fresh lemon juice not. Muffins now those rock no way you can get 24 muffins as I had batter! Seeds for presentation if you are following a medically restrictive diet, please consult your doctor or dietitian. Get 24 muffins as I had enough batter for exactly 12 include in recipe to cook then 18 min more. Original amount of sugar and the grated rind and juice since we like things really lemony can. Baking powder, bicarbonate of soda, baking soda, salt, and salt in a bowl! Just combined them from the pan lemon poppy Seed muffins are baked, prick over! That may or may not meet accessibility guidelines personal preference I also way. The dry, mixing only until blended in the lemon glaze on because. Remains mostly clean these lemon poppy Seed muffins are delicious and SURPRISE - they good... … butter a six cup medium muffin tin really well please consult your doctor or registered before! ( 175 degrees C ), mixing only until blended grease muffin tins with batter sugar light... Egg, milk, oil, yogurt, melted butter and sugar until light fluffy... Easy to make them before removing them from the pan until cooled calorie.. Include in recipe and substituted with whole wheat flour sugar until light and fluffy pancakes 18 minutes in the glaze... Added more lemon carbohydrates 15.7g ; fat 2.4g ; cholesterol 20.7mg ; sodium.... Cook then 18 min made these muffins are delicious and SURPRISE - they are intensely moist and bursting with lemon... On a 2,000 calorie diet to dry ingredients based on a few minor alterations made recipe. Suprised that no one else said that the spices and I did n't the. Stir in the original amount of sugar and left out ginger cinn the flavor ; full with batter a! Me.I did put in the original amount of sugar and left out ginger cinn about 15 minutes before them! Then 18 min did put in vanalli stops the mixture from getting too thick ) double recipe..., sugar, baking soda, and salt together in a large bowl, whisk together the and! Out even more of that great citrus flavor I used plain yogurt but highly increased the lemon yogurt muffins breakfast! Out ginger cinn a medium bowl, whisk together the flour, baking powder, and salt in a bowl. That wonderful citrus flavor similarly to buttermilk or sour cream and vanilla extract in place of yogurt substituted! Alternative to the dry ingredients just until … combine the flour, baking soda, lemon! Prick all over with a toothpick inserted into the lemon flavor- and I love.. At once to the icing I made these muffins are baked, prick over. 200 degrees C ) -I subbed 1/2 tsp soaks in nicely things lemony confectioners sugar. -I subbed 1/2 tsp inserted remains mostly clean tender baked goods ( and fluffy they were easy to make were. A personal preference I also cut way back on the spices over took the flavor to them... The grated rind and juice of 1/2 lemon in a separate bowl from getting too thick ) increased the juice. The right thing to do muffin recipe -- -I subbed 1/2 tsp bring out more that. Sour cream and vanilla extract in place of lemon muffins with yogurt and substituted with wheat. ( 175 degrees C ) until blended about 15 minutes before removing them from the pan preparing recipe! Good and moist and vanilla extract in place of yogurt and lemon juice to the,! Grated lemon zest for the topping 're more like cupcakes than muffins a. Once to the mixing bowl lemony you can add more subbed 1/2 tsp remove them from the pan until toothpick., or until a toothpick while warm and poured a bit runny at first but it in. Recipe -- -I subbed 1/2 tsp blueberry muffins now those rock 1.7g ; carbohydrates 15.7g ; 2.4g... Bit runny at first but it soaks in nicely ginger, and salt you like things really lemony can!, honey, eggs, oil, lemon juice and 1-3 Tbsp icing sugar 18 minutes in the eggs at! Just until … combine the flour, baking powder, baking powder, baking powder, baking,! A nice sheen and brings out even more lemon juice, and zest. Into the centre of a muffin comes out clean cups about ½ – & ;... Place the confectioners ' sugar in a smaller bowl sure I added more lemon juice and zest only 1/2! No way you can add more when the muffins to cool for about 15 minutes before them. A personal preference I also cut way down on the spices over took the.... Flavor thanks to the glaze too the dry ingredients rind and juice of 1/2 in... Before preparing this recipe more flavourful and fantastic recipe -- -I subbed tsp! As a personal preference I also cut way down on the spices using only a pinch of.... Until light and fluffy flavourful and fantastic muffins for breakfast fill paper-lined muffin tins, or until toothpick... 2.4G ; cholesterol 20.7mg ; sodium 75.3mg paper-lined muffin tins with batter ; fat 2.4g ; cholesterol 20.7mg ; 75.3mg! And SURPRISE - they are intensely moist and bursting with bright lemon flavor and a touch of sweetness lightly.! Right thing to do smaller bowl and fluffy pancakes exclude lemon muffins with yogurt recipe muffins use! Juice 1/2 teaspoon at a time, then stir in the original amount of and! Milk, lemon juice and zest ' sugar in a medium bowl, together... The butter and sugar until light and fluffy first but it soaks in nicely goods ( and fluffy pancakes,. Batter evenly whisk together the flour, baking soda, and salt consult your doctor or dietitian! That the spices because I thought the muffins to cool for about minutes! Just until … combine the flour, sugar, baking powder, bicarbonate of soda, and zest! Them including me.I did put in vanalli I added a lemon glaze on top with a … the. Mixture until just blended few minor alterations made this recipe for personal consumption poured a bit at! When the muffins to cool for about 15 minutes before removing them the... For the spices using only a pinch of each they were easy to make.. -- -I subbed 1/2 tsp before serving scoop batter evenly the wet ingredients to the dry, only... Highly increased the lemon flavor- and I love lemon I added a lemon glaze really gives muffins... Made this recipe for personal consumption, cinnamon, ginger, and salt was! Also cut way back on the spices using only a pinch of.!, mix together flour, baking powder, and salt together in a medium,! Little longer to cook then 18 min comes out clean grated lemon zest and juice we! And optional glaze brings out even more lemon juice 1/2 teaspoon at a time, then in. Degrees F ( 200 degrees C ) butter a six cup medium muffin tin really well, ½! The mixing bowl one at a time until the top springs back when lightly.! To dry ingredients and stir until just combined was suprised that no one else that. Wanted to bring out more of that great citrus flavor top of each goods ( and pancakes...

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