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Lemon Yogurt Muffins + 5 variations

Lemon yogurt muffins are a versatile muffin base made with Greek yogurt that can be made into lots of variations with simple swaps.

These muffins are hearty while still feeling light and with Greek yogurt and some whole wheat flour they have a little extra health packed into them!
Light and tangy these Lemon Yogurt Muffins are sure to start your mornings off right.So I am one of those crazy people who likes to hunker down and make 2 or 3 different kinds of muffins like English muffins (almost the same thing right?) or pancakes all at the same time. 

Those are long days and I am utterly exhausted at the end but it’s totally worth it to have weeks worth of breakfasts and what not around. And yes, my kitchen does look like a hurricane has struck and possibly the world is ending. But a full freezer is worth it right?

Ingredients you will need for yogurt muffins:

  • all purpose and whole wheat flours
  • sugar
  • baking powder
  • baking soda
  • salt
  • Greek yogurt
  • eggs
  • vanilla extract
  • butter
  • juice and zest of 1 lemon

Light and tangy these Lemon Yogurt Muffins are sure to start your mornings off right.

Other variations of yogurt muffins you can make:

  • For orange muffins, simply swap the lemon juice and zest for orange juice
  • For vanilla muffins, swap milk for the lemon juice, eliminate the lemon extract, and sub vanilla Greek yogurt for the plain
  • For strawberry muffins, make the same swaps as for the vanilla version except sub strawberry Greek yogurt for the plain
  • For blueberry muffins, follow the substitutions for vanilla muffins but swap blueberry Greek yogurt for the plain
  • For peach muffins, again follow the same substitutions as used for strawberry and blueberry muffins but swap the yogurt for peach yogurt

You can also add 3/4 cup of chocolate chips to the vanilla or strawberry muffins, fresh blueberries to the vanilla or blueberry muffins, or diced peaches to the vanilla or peach muffins.

I love how versatile this recipe is and how many variations you can make with simple swaps.

The orange muffins originally appeared on It’s A Keeper

To freeze muffins:

  • Let everything cool down completely
  • Package muffins in Ziploc bags and stick them in the freezer
  • To reheat, microwave for 30-45 seconds or allow the muffins to thaw at room temperature

A group of orange yogurt muffins on a green plate

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What to serve with muffins:

A split muffin in front of other yogurt muffins

Lemon Yogurt Muffins

A group of muffins on a green plate

Lemon Yogurt Muffins

Lemon yogurt muffins are a versatile muffin base made with Greek yogurt that can be made into lots of variations with simple swaps.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 203kcal
Author: Jade Jones

Ingredients

Instructions

  • Whisk the dry ingredients together, including the lemon zest, in a large bowl.
  • In a separate bowl, whisk the wet ingredients together.
  • Pour the wet ingredients over the dry ingredients and gently but quickly stir it all together. A few lumps are okay and definitely don't overmix.
  • Scoop batter into a greased muffin tin or into liners in a muffin pan. Bake at 400 degrees F for 18 to 20 minutes until muffins are golden. 
  • Cool for 5 minutes and then turn out onto a wire rack to finish cooling.

Notes

I store these with no liners in the freezer in a Ziploc bag. They reheat well in the microwave or just when left out to thaw.
Other variations of yogurt muffins you can make:
  • For orange muffins, simply swap the lemon juice and zest for orange juice
  • For vanilla muffins, swap milk for the lemon juice, eliminate the lemon extract, and sub vanilla Greek yogurt for the plain
  • For strawberry muffins, make the same swaps as for the vanilla muffins except sup strawberry Greek yogurt for the plain
  • For blueberry muffins, follow the substitutions for vanilla muffins but swap blueberry Greek yogurt for the plain
  • For peach muffins, again follow the same substitutions as used for strawberry and blueberry muffins but swap the yogurt for peach yogurt
You can also add 3/4 cup of chocolate chips to the vanilla or strawberry muffins, fresh blueberries to the vanilla or blueberry muffins, or diced peaches to the vanilla or peach muffins.

Nutrition

Calories: 203kcal | Carbohydrates: 27g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 91mg | Potassium: 164mg | Fiber: 1g | Sugar: 11g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
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Adapted from Lemony Sour Cream Muffins from Parade Magazine

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