Community Pick
Lotta Lemon Muffins
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These muffins are really moist and really lemony. This is my oldest son's favorite muffin. The recipe come's from an old copy of Bon Appetite. My Dad always likes to add a few lemons into packages he sends us from California, which always makes these muffins extra special. 9-16-09 Since this was first posted it has become very difficult to find yogurt in the 8oz size so you either have to buy 2 6oz yogurts or add a little extra plain yogurt or a little sour cream. This is a very firm dough, not a loose batter like most muffins, but the muffins still come out nice and moist, enjoy!
- Ready In:
- 35mins
- Yields:
- Units:
Nutrition Information
27
People talking
ingredients
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Muffins
- 1 3⁄4 cups flour
- 3⁄4 cup sugar
- 1 tablespoon lemon zest, grated
- 1 teaspoon baking powder
- 3⁄4 teaspoon baking soda
- 1⁄2 teaspoon salt
- 8 ounces lemon yogurt
- 1 egg
- 6 tablespoons butter, melted
- 1 tablespoon lemon juice
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Glaze
- 1⁄3 cup lemon juice
- 1⁄4 cup sugar
- 2 teaspoons lemon zest
directions
- Muffins.
- Preheat oven to 400 degrees.
- Grease or spray muffin pan with release spray such as PAM.
- Mix together dry ingredients in a large bowl and make a well in the center.
- In a separate bowl mix together wet ingredients.
- Pour wet ingredients in to the well of the dry and stir together gently until there are no flour streaks, it's ok if there are some lumps.
- Bake 20 minutes, edges should get just a little brown, test as usual.
- While muffins are baking, prepare glaze.
- Glaze.
- Mix glaze ingredients together in a small saucepan over medium heat, stir until sugar dissolves and mixture simmers slightly.
- Keep warm low heat.
- As soon as muffins are removed from the oven poke each one several times with a skewer, then spoon glaze over the muffins, using up all of it.
- Enjoy!
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NOTES:
- The dough is much stiffer than most muffins, don't worry they still come out nice and moist.
- I don't use muffin papers with this recipe or you lose a lot of the glaze that is normally absorbed around the sides, which adds to the moistness of the muffin.
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RECIPE MADE WITH LOVE BY
@momaphet
Contributor
@momaphet
Contributor
"These muffins are really moist and really lemony. This is my oldest son's favorite muffin. The recipe come's from an old copy of Bon Appetite. My Dad always likes to add a few lemons into packages he sends us from California, which always makes these muffins extra special. 9-16-09 Since this was first posted it has become very difficult to find yogurt in the 8oz size so you either have to buy 2 6oz yogurts or add a little extra plain yogurt or a little sour cream. This is a very firm dough, not a loose batter like most muffins, but the muffins still come out nice and moist, enjoy!"
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Very lemony! Definitely scratched that itch. I didn't have lemon yogurt so used full fat Greek and the texture and flavor were right on. -
I love anything lemon and these didn't disappoint. I especially loved the fact that they didn't have tons of eggs in them. Thanks! Made for Susie's Tour 2018
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These were extremely good, we all loved them, and I'm not really a muffin person. A definite make-again. I couldnt find lemon yoghurt, so I used plain yoghurt and added extra lemon juice. Although we generally dont really like lemon zest, i actually think it makes this recipe and I'm glad I chose to dutifully zest my lemons and add it in. Thank you for sharing a great recipe, made for Susies World Tour.
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These muffins are really delicious and so easy to make. Loved the lemon syrup over the warm muffins -- it really adds to the overall lemony flavor.
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