Super lemony muffins made with lemon juice and lemon yogurt. A delicious twist on the traditional muffin recipe! For an old-fashioned alternative to the icing, simply dust confectioner's sugar lightly over muffins. Either way, they are delicious!

Anna

Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
24
Yield:
24 muffins
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.

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  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.

  • Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.

  • Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.

Hint

For regular muffins, use sour cream and vanilla extract in place of yogurt and lemon juice.

Nutrition Facts

90 calories; protein 1.7g 3% DV; carbohydrates 15.7g 5% DV; fat 2.4g 4% DV; cholesterol 20.7mg 7% DV; sodium 75.3mg 3% DV. Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/27/2012
Light sweet moist and lemony! These are a nice little snack! Since I wanted to bring out more of that wonderful citrus flavor I used 2 Tbsp. of lemon zest and a full Tbsp. of real fresh squeezed lemon juice. As a personal preference I also cut way back on the spices using only a pinch of each. I baked these in a Texas sized muffin tin lined with paper liners so I got a half dozen really big muffins (no way would this yield a dozen). They took 20 minutes at 400. I poked holes on top with a toothpick while warm and poured a bit of glaze over top of each. The lemon glaze really gives these muffins a nice sheen and brings out even more of that great citrus flavor. Read More
(38)

Most helpful critical review

Rating: 1 stars
08/03/2010
I made these muffins exactly like the recipe stated to make them. They had a slightly bitter after taste. I even double checked to make sure I added everything! You definitely have to double the recipe to get 24 muffins as I had enough batter for exactly 12. You're better off trying the To Die For Blueberry Muffins now those rock! Read More
(3)
54 Ratings
  • 5 star values: 20
  • 4 star values: 27
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
01/26/2012
Light sweet moist and lemony! These are a nice little snack! Since I wanted to bring out more of that wonderful citrus flavor I used 2 Tbsp. of lemon zest and a full Tbsp. of real fresh squeezed lemon juice. As a personal preference I also cut way back on the spices using only a pinch of each. I baked these in a Texas sized muffin tin lined with paper liners so I got a half dozen really big muffins (no way would this yield a dozen). They took 20 minutes at 400. I poked holes on top with a toothpick while warm and poured a bit of glaze over top of each. The lemon glaze really gives these muffins a nice sheen and brings out even more of that great citrus flavor. Read More
(38)
Rating: 5 stars
06/03/2004
These were awesome. I used 1 c. of yogurt and substituted with whole wheat flour. I also did not put any topping on them and used all of the lemon zest and juice from a large lemon and they were incredible. Great recipe! Will definitely become a regular at my house. Read More
(18)
Rating: 4 stars
11/02/2006
I thought the muffins were very good and moist. They took a little longer to cook then 18 min. Also I agree with others that I just got by with making 12 no way you can get 24 out of them. I added more zest and juice and a bit more sugar to make sure they weren't tart ( next time less sugar wasn't needed) since I made them at my preschool with 6 3-5 yr. olds. THey were easy to make and were loved.But I was suprised that no one else said that the spices over took the flavor. You really hardly could taste the lemon at all. Next time I'll try them without the 3 spices and add van. and maybe more of the lemon ingrediants. We didn't put on the glaze(frosting) I made them again at my preschool and more then doubled the lemon juice and zest. I put in the original amount of sugar and left out ginger cinn. and nutmeg. Everyone loved them including me.I did put in vanalli. Read More
(15)
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Rating: 4 stars
04/27/2004
A few minor alterations made this recipe more flavourful and fantastic. I used 1 1/2 tsp. lemon juice and 2 1/2 tsp. grated zest. Insead of the icing I made a sort of glaze with about 3-4Tbsp lemon juice and 1-3 Tbsp icing sugar. A bit runny at first but it soaks in nicely. Read More
(13)
Rating: 4 stars
05/22/2006
Very good sweet and moist. I agree that they're more like cupcakes than muffins. I used plain yogurt but highly increased the lemon zest and juice since we like things lemony. Very nice. They only make 1/2 the amount that it says they make. Read More
(6)
Rating: 4 stars
06/20/2007
This was a good muffin recipe---I subbed 1/2 tsp. pumpkin pie spice for the spices and I didn't do the glaze on top just sprinkled with pwdrd sugar. Thanks for the post! We enjoyed! Read More
(5)
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Rating: 5 stars
02/23/2009
Very easy to make and everyone loved them Read More
(5)
Rating: 4 stars
03/04/2010
Excellent! I didn't have any of the spices but I had fresh blueberries--and instead of plain or lemon yogurt I had had vanilla yogurt on hand. Followed the rest of the recipe but added a little more lemon. FANTASTIC. Read More
(4)
Rating: 5 stars
05/16/2007
Everyone loved these- big hit. I cut way down on the spices because I thought they would really overwhelm the lemon flavor- and I love lemon. I added more lemon juice and 1/2 tsp. lemon extract. I added more lemon juice to the glaze too. Have requests to make this one again. Read More
(4)
Rating: 1 stars
08/03/2010
I made these muffins exactly like the recipe stated to make them. They had a slightly bitter after taste. I even double checked to make sure I added everything! You definitely have to double the recipe to get 24 muffins as I had enough batter for exactly 12. You're better off trying the To Die For Blueberry Muffins now those rock! Read More
(3)