Lemon Yogurt Muffins with Greek Yogurt

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Try these moist lemon muffins made with Greek yogurt for a soft texture and bursting lemon flavor. Best lemon muffin recipe for any occasion.

Prep Time10

Cook Time15

Course: Breakfast

Keyword: Greek yogurt, lemon, muffins, summer

Servings: Servings

Calories: 228kcal

Author: Kim Lange

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

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

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.

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.