I only had this recipe a short time before it became a personal favorite. Folks like the light and tender texture of these muffins. I'm grateful to my mother, who taught me the goodness of baking from scratch.

Allrecipes Member

Recipe Summary test

20 mins
20 mins
40 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • In a large bowl, combine the first six ingredients. In another bowl, beat the egg, yogurt, butter and lemon juice. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 400 degrees F for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes; leave muffins in pan. Using a toothpick, poke 6-8 holes in each muffin. In a saucepan, combine the topping ingredients. Cook and stir over low heat until sugar is dissolved. Spoon over warm muffins.


Nutrition Facts

209 calories; protein 3.6g; carbohydrates 35.1g; fat 6.4g; cholesterol 31.1mg; sodium 221mg. Full Nutrition

Reviews (192)

Rating: 5 stars
I used nonfat greek yogurt in this recipe. I always bake my muffins at 350*, mine were done at 22 minutes. My family ate these muffins, I had one bite (I'm watching my sugar/carb intake). They turned out better than I thought they would. Moist, fluffy and honestly, one of the best muffins we've ever had. EDITED: I made these muffins again and added fresh blueberries the second time--holy frijoles, they turned out wonderful! Either way, excellent muffin recipe! Read More
Rating: 5 stars
Light and lemony! These are absolutely delicous! What a great find especially if you LOVE lemon. No additions needed as the lemon is the real hero here. I doubled the lemon juice and the lemon zest as I used plain yogurt. I also used veg. oil vs. melted butter to ensure a very moist and fluffy muffin. I baked these in a Texas sized muffin tin lined with paper liners so I got a half dozen really big muffins. I topped them with some turbinado (raw) sugar before baking. They took 20 minutes at 400 and were lightly brown on top - perfect! The lemon glaze is a definite must as it really gives these muffins a nice sheen and brings out even more of that wonderful citrus flavor. Once I opened one of the muffins up it was beautifully flecked with pieces of yellow lemon zest again the white background of the muffin - this is a real keeper! Read More
Rating: 5 stars
These muffins are very tasty. I baked them in mini muffin tin so I cut the temp from 400 to 375 and they took about 18 minutes to cook. I also left off the sugary glaze just because of personal preference. For the reviewers who came out rubbery muffins - DO NOT OVER MIX! I gently folded the wet mix into the dry mix with a rubber spatula about 5 or 6 times and that's all it took to blend everything. I will make these again. Read More
Rating: 5 stars
These are light and fluffy. You need to add more lemon zest and juice to make them more lemony, as the addition is minimal in the recipe. The best is vanilla whole milk yogurt with additional juice and zest. I add 1/2 c. chopped walnuts or 1/8 c poppy seed for variation. These have a very good texture. But be careful, 15 minutes and they are nearly done--20 is usually too much. It helps to rotate them 1/2 way thru baking. Add the glaze nearly immediately, too. Read More
Rating: 5 stars
I made these in no time and they taste terrific! -*-*-*- I don't agree with the instruction "combine the first six ingredients" as sugar is usually treated as a liquid. -*-1-*- I combined the flour, baking powder, baking soda and salt in one bowl, gave it a whisk to make sure they were properly combined. -*-2-*- In another bowl, I combined the fat (I used grapeseed oil) and the eggs together first, whisked until fully mixed then added the yogurt, lemon juice and lemon peel. Once all of those wet ingredients were thoroughly mixed, I added them to the dry ingredients and mixed as directed. -*-3-*- Once all ingredients were mixed, I let the batter rest for 10 minutes. Once the time was up, I used a #20 scoop to scoop the mix into the muffin cups. If you have a convection oven setting, check your muffins at 10 minutes. If you don't use convection, you'll probably be okay at 20 min. Read More
Rating: 5 stars
Wow, these little gems are amazing. The only thing I changed was using canola oil for the butter. They are very light in crumb with a beautiful top crust, and lovely lemon flavor. These are going in my favorite file. Thank you for the recipe! Read More
Rating: 5 stars
I just made these with some seedless oranges instead of lemons. I used a little more orange peel and juice than I would have lemon since I figured the lemon would have been stronger. They turned out really well. Definitely watch the cook time though, mine were done a bit before the 20 minutes. Read More
Rating: 3 stars
Not very good.. Too Rubbery. Too yogurty.. There are much better recipes out there! Read More
Rating: 5 stars
yum! i used vanilla yogurt and a liitle lemon extract very good! I also made a bread instead of muffins just didn't have the time..thanks Read More