Lemon Yogurt Muffins

I love breakfast muffins.  Okay, who am I kidding? Put a muffin in front of me any time of the day and I am happy.   You will especially enjoy this muffin, if you are not a fan of overly sweet sugar bomb muffins.  This not too cakey treat has a citrusy punch with a hint of sweetness from the honey.  Because the muffin itself isn’t overly sweet, your taste buds will delight when it finds the sweet lemony glaze.

The reviews:  My youngest son was a bit disappointed that he didnt get the sugar bomb he was expecting and promptly  offered me his mostly intact muffin.  He even eyed me suspiciously and asked Is this really a muffin?  Thank goodness Eric enjoyed them in the mornings with his protein shake before heading to work.

Yogurt in the recipe makes this muffin ultra moist.  Using yogurt is a simple way to reduce fat and calories in baked goods without compromising on taste.  Guess what else?  Yogurt is high in protein. Bonus and high fives all around!  We make our own yogurt at home and find so many great uses for it.


Print Recipe
Lemon Yogurt Muffins
Cook Time 18 Min
Servings
Yields
Ingredients
For Glaze
Cook Time 18 Min
Servings
Yields
Ingredients
For Glaze
Instructions
  1. Preheat your oven to 400 degrees Fahrenheit.
  2. In a large bowl - stir together flour, baking powder, baking soda, salt and grated lemon peel
  3. In a small to medium bowl - mix egg, oil, honey, yogurt and lemon juice together well.
  4. Add the wet ingredients into the bowl of dry ingredients. Stir until just moistened. A few lumps will remain and that is okay.
  5. Fill greased or paper lined muffin pans 2/3 full.
  6. Bake for 18 minutes, or until golden brown - Allow to cool
  7. For Glaze - In a small bowl, stir together 1 cup powdered sugar and 2 Tbs lemon juice - drizzle as desired over muffins ~ Enjoy
  8. Makes 12 muffins

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