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    You are in: Home / Recipes / Lemon Yogurt Muffins Recipe
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    Lemon Yogurt Muffins

    Lemon Yogurt Muffins. Photo by LUv 2 BaKE

    1/8 Photos of Lemon Yogurt Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Susie D's Note:

    A great way to start the day.

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    Units: US | Metric


    1. 1
      Preheat the oven to 400F (200C).
    2. 2
      In a large bowl, mix together the flour, rolled oats, 1/2 cup granulated sugar, baking powder, baking soda and salt.
    3. 3
      In a separate bowl, mix together the yogurt, egg, 1/4 cup lemon juice, and finely chopped peeled lemon (white pith removed first).
    4. 4
      Add the wet ingredients to the dry, mixing only until blended.
    5. 5
      Fill 12 well-greased muffin cups two thirds full.
    6. 6
      Bake for 20 minutes, or until a toothpick inserted into the centre of a muffin comes out clean.
    7. 7
      Meanwhile, prepare the syrup: Put 1/4 cup granulated sugar and the grated rind and juice of 1/2 lemon in a small pot.
    8. 8
      Bring to a boil and reserve.
    9. 9
      When the muffins are baked, prick all over with a toothpick.
    10. 10
      Do not remove them from the pan until cooled.
    11. 11
      Brush the warm syrup on the hot muffins.

    Ratings & Reviews:

    • on February 02, 2013


      I thought these were really good warm, but they were a little too hard cold. Better after a quick trip through the microwave. I did not have lemons so used clementines for an orange flavor. Great flavor. Used Fage 0% yogurt which I think makes them practically fat free and probably decreases the calories too. Made 15 muffins. Less than 20 minutes but I forgot to set the timer. No trouble getting out of Pam'd muffin pan. Made for 2012 February Sun and Spice.

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    • on August 27, 2011


      The lemon bits are nice and these look very pretty with the glaze and browned tops, and have all the right ingredients, but maybe not in the right proportions? The texture is a bit off (or maybe it is because they have no added fat). The batter is super thick and they are also quite hard to get out of even a silicone muffin pan. Definitely use the glaze, plus top them with some Light Smart Balance and lemon curd to enhance the flavors.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 25, 2011


      Delicious and so lemon-y! Only a slight mistake / change - we added the lemon zest right into the muffins and while they were baking, realized that was supposed to be for the glaze. One thing I would not recommend - we used paper muffin liners and the muffins stuck to them horribly.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (50)


    Nutritional Facts for Lemon Yogurt Muffins

    Serving Size: 1 (77 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 155.7
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.7 g
    Cholesterol 18.8 mg
    Sodium 280.9 mg
    Total Carbohydrate 31.3 g
    Dietary Fiber 1.2 g
    Sugars 14.0 g
    Protein 3.9 g

    The following items or measurements are not included:

    fresh lemon rind

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