Moist Lemon Muffins with Greek Yogurt
As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.
If you’re looking for a lemon muffin that’s soft, flavorful, and not dry (like way too many out there), this is the one to try. The secret? Greek yogurt. These moist lemon muffins get their tender texture from yogurt, melted butter, and a good splash of fresh lemon juice.
Love Lemon? Some of my other favorites are these Tangy Lemon Glazed Donuts, my Homemade Lemon Brownies, and the Best Lemon Bars!
WANT TO SAVE THIS RECIPE?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Why You’ll Love These Moist Lemon Muffins
-
Packed with lemon flavor from both zest and juice
- Easy to make muffin recipe for any day of the week
-
Made with Greek yogurt for a soft, tender crumb
-
Bakery-style domed tops with an optional lemon glaze
-
Great for spring brunches, weekday breakfasts, snacks or freezing for later
If you’ve been hunting for a lemon muffins recipe that’s easy and turns out reliably every time, start here.
Ingredients
Greek Yogurt Lemon muffins recipe
-
1¾ cups all-purpose flour
-
1½ teaspoons baking powder
-
½ teaspoon baking soda
-
¼ teaspoon salt
-
⅔ cup granulated sugar
-
2 large eggs
-
¾ cup Greek yogurt
-
6 tablespoons butter, melted and cooled
-
Zest and juice of 1 lemon (1 tbsp zest, ¼ cup juice—add juice from a second lemon if you love it tangy)
-
½ teaspoon vanilla extract
For the lemon glaze
-
1¼ cups powdered sugar
-
Juice of 1 lemon (or a bit of milk to adjust the consistency)
These ingredients create ultra moist bakery style muffins with just the right balance of citrus and sweetness.
Instructions How to Make Greek Yogurt Lemon Muffins
-
Preheat the oven to 425°F. Line a muffin tin with muffin liners or lightly grease.
-
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
-
In a separate bowl, whisk the eggs, Greek yogurt, butter, lemon juice, zest, and vanilla.
-
Gently mix the wet ingredients into the dry. Don’t overmix, the batter will be thick.
-
Scoop the batter into the muffin cups, filling nearly to the top.
-
Bake at 425°F for 3 minutes, then lower the oven to 350°F and bake another 12–17 minutes. A toothpick should come out clean.
-
Let cool in the pan for 10 minutes, then transfer to a wire rack.
These lemon muffins with yogurt bake up with perfect golden tops and a soft, pillowy middle.
Making the Lemon Glaze for Easy Greek Yogurt Lemon Muffins
-
In a small bowl, stir together powdered sugar and lemon juice until smooth.
-
Adjust with extra sugar (to thicken) or milk (to thin) as needed.
-
Drizzle over cooled muffins or dip the tops straight into the glaze.
This glaze makes your easy lemon muffins taste like they came from a bakery.
Storing Your Lemon Muffins
-
These muffins are great the day you make them, but also store well. Keep in an airtight container at room temp for 1 day, or in the fridge for up to 3 days.
-
For longer storage, freeze for up to 2 months. Just thaw and enjoy.
More Variations on This Lemon Muffins Recipe
- Add berries – Mix in 1 cup of blueberries or raspberries before baking for an extra burst of flavor.
- Try a citrus mix – Add orange or lime zest alongside the lemon for a more complex flavor.
- Make mini muffins – Use a mini muffin tin and bake for 9–11 minutes at 350°F.
- Greek yogurt substitution – Use sour cream as a replacement.
- Add my crumb topping – If you’re a fan of crumble muffins, this makes for a nice crumble muffin.
- Add poppy seeds – Mix in 1 tablespoon of poppy seeds to the batter for yummy lemon poppy seed muffins.
This lemon muffins recipe is flexible and easy to tweak based on what you have on hand.
These moist lemon muffins are simple, flavorful, fluffy and perfect for lemon lovers who don’t want dry or bland results. The Greek yogurt makes a big difference, and that lemon glaze adds just the right sweet finish.
If you try this recipe, tag me on Pinterest, Instagram, or Facebook. I love seeing what you’re cooking up!
More Muffins
- Lemon Raspberry Yogurt Muffins
- Chocolate Banana Muffins
- Peanut Butter Muffins
- Healthy Fudgy Double Chocolate Muffins
- Perfect Banana Chocolate Chip Muffins
- Cinnamon Coffee Cake Muffins
Lemon Yogurt Muffins with Greek Yogurt
Ingredients
Lemon Yogurt Muffins Recipe
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ⅔ cup granulated sugar
- 2 large eggs
- ¾ cup Greek yogurt
- 6 tablespoons butter melted & cooled
- zest and juice of 1 lemon - 1 lemon measurement is 1 tablespoon zest and ¼ fresh lemon juice - add juice from 1 more lemon if desired)
- ½ teaspoon vanilla extract
Lemon Glaze
- 1 ¼ cups powdered sugar add more if needed for thickening glaze
- Juice of 1 lemon add more if needed for thinner glaze or add some milk to thin out
Instructions
Lemon Yogurt Muffins
- Preheat oven to 425°F degrees. Spray 12 muffin cups or muffin paper liners with non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a medium bowl, whisk the eggs with the yogurt, melted butter, lemon juice, lemon zest and vanilla extract just until combined.
- Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix.
- Add fresh or frozen raspberries to muffin batter and fold in just enough to distribute them around. The batter should be thick..
- Divide the batter evenly between the muffin cups using a large cookie scoop to fill muffin tins almost to the top.
- Bake muffins for 3 minutes at 425°F degrees and then reduce the oven temperature to 350°F. Continue baking for an additional 12-17 minutes until a toothpick inserted into the center of the muffin comes out clean.
- Cool muffins for 10 minutes and then move to a wire rack to cool completely. When the muffins are cooled, make the lemon glaze to drizzle on top of your lemon raspberry muffins.
Lemon Glaze
- In a small bowl mix together the powdered sugar and lemon juice until you get a pourable consistency.
- Drizzle or dip your muffin tops into the lemon glaze and let them set, so the glaze hardens.
- Muffins are great the same day they are made, but you can definitely store these in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.
Nutrition
