Description
These Zesty Lemon Muffins are a refreshing and tangy breakfast treat, bursting with bright lemon flavor and moist texture from Greek yogurt. Perfectly balanced with a hint of vanilla, these easy-to-make muffins are light, fluffy, and a delightful citrus twist to your morning routine.
Ingredients
Scale
Dry Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- â…” cup plain Greek yogurt
- ¼ cup whole milk
- â…“ cup vegetable oil
- 2 large eggs
- 2 tablespoons lemon zest (from about 2 lemons)
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt ensuring they are evenly mixed.
- Mix Wet Ingredients: In a separate bowl, whisk together plain Greek yogurt, whole milk, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract until smooth and blended.
- Combine Wet and Dry Mixtures: Stir the wet ingredients into the dry ingredients carefully until just combined; be careful not to overmix to maintain a tender crumb.
- Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake: Bake in the preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra lemony kick, add a lemon glaze by mixing ½ cup powdered sugar with 1 tablespoon lemon juice and drizzle over cooled muffins.
- For a fruity variation, fold in ½ cup of blueberries into the batter before baking.
