Lemon yoghurt muffins
Delight your taste buds with these zesty Lemon Yogurt Muffins! Made with tangy Greek yogurt, fresh lemon juice, and wholesome olive oil, these muffins are moist, fluffy, and bursting with citrus flavor. Perfect for breakfast or a snack, they’re quick and easy to whip up in under 30 minutes. Try this simple recipe today and enjoy a delicious treat!
- 07 May 2025
- Cook time 15 min
- Prep time 15 min
- 10 Servings
- 6 Ingredients
Lemon yoghurt muffins are a delightful treat that combine the zesty flavor of lemon with the creamy texture of Greek yogurt. These muffins are quick and easy to make, perfect for a breakfast on-the-go or a midday snack. The combination of olive oil and yogurt ensures they stay moist and tender, while the self-raising flour gives them the perfect rise.
Ingredients:
Instructions:
- In a large mixing bowl, add the 2 cups of self-raising flour and 3/4 cup of sugar.
- Mix well to ensure that the flour and sugar are combined.
- In another bowl, whisk together 1/3 cup of lemon juice, 1 cup of Greek yogurt, 1/2 cup of olive oil, and the egg. Continue whisking until the mixture is smooth and well blended.
- Gradually pour the wet ingredients into the bowl containing the dry ingredients, stirring gently with a spatula or wooden spoon. Mix until just combined.
- Be careful not to overmix; the batter should be slightly lumpy but well incorporated.
- Evenly distribute the batter into the prepared muffin tin, filling each cup about 2/3 to 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Cool:
- Remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes.
- Transfer the muffins to a wire rack to cool completely.
- Enjoy your delicious lemon yogurt muffins warm or at room temperature. They make a perfect breakfast treat or an afternoon snack!
Tips:
- Ensure that all ingredients are at room temperature before you start mixing. This will help in achieving a smooth batter and even baking.
- Gently fold in the dry ingredients into the wet ingredients to avoid overmixing, which can lead to dense muffins.
- Use fresh lemon juice and zest for a more intense lemon flavor.
- Fill the muffin cups only two-thirds full to allow space for the muffins to rise.
- Line your muffin tin with paper liners or grease it well to ensure easy removal of the muffins after baking.
- For an extra touch, sprinkle a bit of sugar on top of the muffins before baking to add a sweet crunch.
These lemon yoghurt muffins are not only delicious but also very easy to prepare. By following the tips above, you can ensure your muffins come out perfectly every time. Enjoy them warm from the oven or store them in an airtight container for a quick snack anytime.
| Nutrition Facts | |
|---|---|
| Serving Size | 90 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 0.92g | 2% |
| Sugar 16g | 16% |
| Fat | |
| Fat 14g | 17% |
| Saturated 2.46g | 8% |
| Cholesterol 24mg | - |
| Vitamins | |
| Vitamin A 9ug | 1% |
| Choline 24mg | 4% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 0.53mg | 3% |
| Vitamin B6 0.02mg | 1% |
| Vitamin B9 13ug | 3% |
| Vitamin B12 0.23ug | 10% |
| Vitamin C 2.55mg | 3% |
| Vitamin E 0.06mg | 0% |
| Vitamin K 0.10ug | 0% |
| Minerals | |
| Calcium, Ca 33mg | 3% |
| Copper, Cu 0.07mg | 8% |
| Iron, Fe 0.45mg | 4% |
| Magnesium, Mg 14mg | 3% |
| Phosphorus, P 80mg | 7% |
| Potassium, K 90mg | 3% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 16mg | 1% |
| Zinc, Zn 0.54mg | 5% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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