These Lemon Yogurt Muffins are a delicious breakfast or anytime snack. They’re bursting with fresh lemon flavor, a tender crumb from a full cup of yogurt, and sweetness from maple syrup.
After the rave reviews on my Lemon Yogurt Cake, I knew I needed to lean into using this flavor combination in more recipes. And I am so excited to share this Lemon Yogurt Muffin recipe with you. It is so easy to stir this recipe up in one bowl, without any special equipment, and the texture and flavor is just amazing.
The brightness of the lemon comes through so well, and the tender crumb of the muffins ensures that these taste like a bakery-fresh treat.
You can serve them plain, add the optional Lemon Drizzle, or even add berries to the batter if you want. The recipe works as standard-size or as a mini muffin recipe, and they store well in the fridge or freezer for future days.
In short, these muffins are great! Read on for all of the tips and info to enjoy them in your house.
(You may also like my Lemon Yogurt, Spinach Muffins, Donut Muffins and Yogurt Muffins. And Mother’s Day brunch ideas, too.)
Table of Contents
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Ingredients You Need
Here’s a look at the ingredients you need to make this easy lemon yogurt muffin recipe so you know what to have on hand and ready to go.
- Whole-milk plain yogurt: I use plain regular whole-milk yogurt here as the base for these lemon yogurt muffins. The whole milk adds moisture, which contributes to the final (wonderful) texture and adds protein and calcium.
- Maple syrup: This ingredient lends sweetness to this recipe. You can also use honey (for kids over age 1) or use the same amount of granulated sugar plus 2 tablespoons milk.
- Unsalted butter (melted and slightly cooled): I prefer to bake with unsalted butter so I can control the salt level. You’ll want to melt the butter and let it cool just slightly before adding it to the rest of the batter.
- Eggs: I use large eggs in baking. This recipe works best using eggs and not an egg substitute.
- Vanilla extract: Pure vanilla extract adds a lovely layer of flavor. You can also use artificial vanilla if that works better with your food budget.
- All-purpose flour: I use all-purpose flour here to keep things light and fluffy. You can also use the same amount of whole wheat pastry flour if you prefer.
- Baking powder and baking soda: Using a combination of these helps to ensure the muffins bake through and rise. Be sure to use baking soda that’s fresh and active.
- Fresh lemon and lemon zest: Using a combination of these ensures that the lemon muffins are fresh and lemony in flavor.
- Lemon drizzle: There’s an option to make a simple glaze using confectioners’ sugar and lemon juice. It really adds a lot of additional flavor so I recommend it, though it is not necessary.
Step-by-Step Instructions
Here’s a preview of how to make the lemon yogurt muffin recipe so you know what to expect from the process.
Step 1. Stir together the wet ingredients in a medium bowl.
Step 2. Add the dry ingredients, gently stirring to combine.
Step 3. Pour batter into the prepared muffin tin.
Step 4. Bake until the edges are lightly golden brown. Let cool on a wire rack. Top with Lemon Drizzle, if using.
TIP: My muffins for kids work better in a nonstick pay with nonstick spray. They may stick to paper liners.
How to Store
Once cooled, store lemon yogurt muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
Best Tips for Success
- Add 1 cup blueberries or raspberries to make these Lemon Blueberry or Lemon Raspberry Muffins.
- To make these lemon yogurt muffins as mini muffins, follow the recipe but reduce the baking time to 10-12 minutes. (You might like my Banana Yogurt Muffins, too)
- I like using whole-milk regular-style plain yogurt in this muffin recipe.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the all-purpose flour.
- See the Notes at the end of the recipe for egg-free and dairy-free options.
- Pair with Sheet Pan Eggs, Fruit Sticks, and Yogurt Drinks as an easy brunch or breakfast option.
- Pair with fruit and a smoothie for an easy summer lunch idea, or pack in a lunchbox with fresh veggies and fruit for an easy packed lunch idea.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Favorite Lemon Yogurt Muffins
Ingredients
- 1 cup whole-milk plain yogurt
- ⅓ cup maple syrup
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon zest (from 1 lemon)
- ¼ cup fresh lemon juice
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Lemon Drizzle (optional; see Notes)
Instructions
- Preheat the oven to 375 degrees F. Coat a 12 cup standard size muffin pan with nonstick spray.
- In a large bowl, stir together the yogurt, maple syrup, butter, eggs, vanilla, lemon juice, and lemon zest.
- Add the flour, baking powder, baking soda, and salt.
- Gently stir the yogurt mixture into the flour mixture.
- Pour batter into the prepared pan.
- Bake for 14-16 minutes or until lightly golden brown and a cake tester inserted into the center of a muffin comes out clean.
- Run a knife around the edges of the muffins to loosen from the pan and carefully turn out onto a wire rack. Let cool completely.
- Add the Lemon Drizzle (if using), let harden a little, then serve.
Equipment
Notes
- Top with Lemon Drizzle if desired: Stir together 1/4-⅓ cup powdered sugar and 2 tablespoons lemon juice.
- Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days.
- You can also freeze muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
- Add 1 cup blueberries or raspberries to make these Lemon Blueberry or Lemon Raspberry Muffins.
- To make as mini muffins, follow the recipe but reduce the baking time to 10-12 minutes.
- Gluten-free: Substitute cup-for-cup gluten-free flour in place of the all-purpose flour.
- Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup and add ¼ cup milk. Use 1 teaspoon baking soda. Proceed with the recipe. These are typically flatter on the tops.
- Dairy-free: Omit the yogurt. Use ¾ cup dairy-free milk. Use vegan butter. Proceed with the recipe.
Wow these might be my favorite muffins ever. They are so moist and light at the same time! So delicious!
Just made these with my 5 year old in the mini muffin tin. 12 minutes was perfect and she got a kick out of getting to drizzle them. We all loved them. Definitely a keeper! Thanks!
I made these yesterday afternoon for my family (2 adults, 1 preschooler, and 1 baby who doesn’t eat solids yet). As of this morning, there are just 2 muffins left. My family devoured them, they are SO GOOD! And it was super quick and easy to make while my baby napped. Will definitely be doing these again soon.
I’m so glad!
I accidentally omitted the maple syrup and they were still so delish!! Making them again… this time with sugar and I’ll bet they’re amazing 🤩
Not sure where I went wrong! The batter was super thick and clumpy.. perhaps a reaction between the lemon juice and baking soda? I used Greek yogurt and added extra milk as suggested but still super thick. The large muffins took about 20 minutes to finally be clear on a toothpick. The tops got very brown.. doesn’t look anything like the picture. Must of done something wrong..
I imagine a lemon juice and baking soda reaction would result in very dense muffins, due to your baking soda reacting too soon. Try combining all of your dry ingredients separately from your wet ingredients first, then fold your dry mixture into your wet mixture in two parts. It also sounds like you need to bake the muffins on a lower rack in your oven so they bake evenly.
Loved these. So easy and delicious. I subbed in Greek yogurt and added 2 tablespoons of oat milk. Baked for 20 min.
Would these work in mini loaf pans?
These are perfect! Fluffy and moist. Not too sweet. Delicious!
I saw the dairy free note but was wondering if just using dairy free yogurt such as coconut yogurt would work? Thanks!
I haven’t tried it so I can’t say for sure but it might!
I came to update my comment. I used unsweetened coconut yogurt and it came out great! The batter was a bit thick I’m not sure if it was the substitution or what but it just needed a few extra minutes in the oven. Toddler approved 🙂
Thanks for updating that!
I just made them for the first time and they are not good, they are BETTER! Fluffy, juicy, have a little bit of crisp on the outside and just have the perfect sweetness. I used fatfree yoghurt and it works really good. Thank you so much!
Such a delicious treat!! My kids, husband and I all loved them so much we had to have more than one! Great for breakfast or snack Or dessert!
Has anyone tried this with oat flour ? Would love some oat flour muffin recipes 💕💕
Can I make these with wheat flour or almond flour?
I haven’t tested them either way but you can use whole wheat pastry flour in the same amount or slightly less regular whole wheat flour. Enjoy
Super easy and delicious!!
I made the mini muffin version with no glaze and used 0.75 cup AP flour and 1 cup almond flour, and also used full fat Greek yogurt to decrease the carbs and up the protein for diabetic family members. They were delicious and very lemony, just the right amount of sweet! If you sub almond flour for AP flour you will need to increase the bake time, I had to increase by 3 min.
Great! Thanks for sharing that worked for you!
Can I substitute maple syrup with something else ? Apple sauce ?
I wouldn’t add applesauce on top of the volume of yogurt in the muffins as they may not cook through properly. Another liquid sweetener like honey (for kids over age 1) or agave is the best option. If you are wanting to make them without added sugar, I might reduce the yogurt by 1/4 cup and add 1/3 cup of a fruit puree that would complement the lemon flavor—my instinct says something like strawberry would be the best flavor. I am not sure about apple and lemon but let me know if you try that!
I want to try this recipe, but noticed it has trans fat. Where does it come from?
Thanks
Dennis
That very small amount is coming from the butter in my nutrition calculator. Butter isn’t manufactured with any ingredients other than cream or milk, so I am inclined not to worry about this much. Enjoy the muffins!