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Lemon Yogurt Muffins

SUBMITTED BY: Anna PHOTO BY: opal~/~dragonfly

"Super lemony muffins made with lemon juice and lemon yogurt. A delicious twist on the traditional muffin recipe! For an old-fashioned alternative to the icing, simply dust confectioner's sugar lightly over muffins. Either way, they are delicious!"
RECIPE RATING:
The reviewer gave this recipe 28 stars. This recipe average a 4.2 star rating.
Read Reviews (20)
PREP TIME  10 Min
COOK TIME  15 Min
READY IN  25 Min
Original recipe yield 24 muffins

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1/4 cup butter or margarine, softened
  • 3/4 cup white sugar
  • 2 eggs
  • 3/4 cup lemon flavored yogurt
  • 1/2 teaspoon lemon juice
  • 1 teaspoon grated lemon zest, or to taste
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon, or to taste
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup confectioners' sugar
  • 2 teaspoons lemon juice

DIRECTIONS

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
  2. 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.
  3. 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.
  4. 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.

FOOTNOTES

  • Hint
  • For regular muffins, use sour cream and vanilla extract in place of yogurt and lemon juice.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2004 by TINA
These were awesome. I used 1 c. of yogurt, and substituted with whole wheat flour. I also... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 2, 2006 by TUESBAKER
I thought the muffins were very good and moist. They took a little longer to cook then 18... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2004 by ADERYN
A few minor alterations made this recipe more flavourful and fantastic. I used 1+1/2 tsp.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 20, 2007 by opal~/~dragonfly
This was a good muffin recipe---I subbed 1/2 tsp. pumpkin pie spice for the spices, and I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 22, 2006 by ESTEPHAN
Very good, sweet and moist. I agree that they're more like cupcakes than muffins. I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2003 by SPARKY4CA
great taste, but if you really want 24 muffins, better double or triple the recipe. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 16, 2007 by What a Dish!
Everyone loved these- big hit. I cut way down on the spices, because I thought they would... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 30, 2004 by MUFFINTREE
yum! I used 2 tsp of lemon juice instead of .5 tsp - next time I will add even more. the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2004 by GRCORGI
The texture is good but I really like lemon and these weren't lemony enough. I will make... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 11, 2008 by Michele