Ini Muffin Yogurt Lemon are simple 5-ingredient muffins made with no eggs and no dairy and higher in protein than classic muffins for a healthy and nutritious snack.
I love simple and healthy fruity muffins like my Muffin Oren, Muffin Badam Blueberry, Atau Muffin Pisang 3 Bahan and I wanted to make something yummy with my lemons. These lemon yogurt muffins are crazy easy to whip up and they taste delicious.
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Muffin Yogurt Lemon
Ini Muffin Yogurt Lemon are simple 5-ingredient muffins made with no eggs and no dairy and higher in protein than classic muffins for a healthy and nutritious snack.
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Simpan dalam E-mel
Hidangan: 12 mufin
Kalori: 171.3 kcal
Ramuan
- 1 ¾ cawan Tepung Naik Sendiri - (nota 1)
- ¾ cawan Yogurt Yunani Bebas Tenusu - (nota 2)
- ¼ cawan Jus lemon - from 2 lemons + zest from 1 lemon
- ⅔ cawan Gula Tebu Tidak Dimurnikan - (nota 3)
- ⅓ cawan Minyak Zaitun Perisa Ringan - atau minyak canola
Optional falvors
- 1 sudu teh Ekstrak vanila - or 1/2 teaspoon of almond extract
Sayu lemon
- ½ cawan Gula serbuk
- 1 sudu makan Jus lemon
arahan
- Panaskan ketuhar hingga 350°F (180°C). Alas acuan muffin 12 lubang dengan kertas pembalut muffin. Sapukan sedikit minyak dengan semburan minyak. Ketepikan.
- In a large mixing bowl, whisk yogurt, olive oil, lemon juice, lemon zest, sugar, and vanilla extract if your yogurt is unflavored/unsweetened.
- Fold in self-rising flour and use a rubber spatula to incorporate. Stir until the batter is smooth and thick.
- Bahagikan adunan secara sama rata ke dalam 12 lubang muffin.
- Bake the muffins at 350°F (180°C) for 22-25 minutes or until the top is lightly golden brown and a toothpick inserted in the center of the muffins comes out clean.
- Let them cool down on a cooling rack at room temperature for 1 hour before decorating with the optional icing .
Lemon Glaze
- You don't have to glaze the muffins, they taste sweet and good without the glaze. But, if you want an extra touch of sweeteness make the glazing.
- In a small mixing bowl stir powdered sugar, and lemon juice. Stir with a spoon until smooth.
- Drizzle on top of the cooled muffins with a pinch of extra grated lemon zest for a tangy flavor.
Nota
Nota 1: You can make your own self-rising flour – use 1 3/4 cups of all-purpose flour and stir in 3 teaspoons of baking powder. For a gluten-free option, use my penukar bebas gluten, tetapi jangan lupa serbuk penaik. Resipi ini tidak akan sesuai dengan tepung badam atau tepung oat.
Nota 2: You can use any yogurt you like – I always bake with dairy-free yogurt, and soy yogurt is higher in protein. If you use dairy in your kitchen, any Greek-style yogurt works. You can also use sweetened vanilla yogurt for sweeter muffins.
Nota 3: You can use any crystal sweetener, like unrefined cane sugar, coconut sugar, or brown sugar. A darker crystal sweetener will turn the crumb brown, not light and white as seen in my pictures.
Nota 4: Vanilla or almond extract adds a lovely flavor to the muffins, but it’s not necessary. Add if you like.
Pada Suhu Ambien: Store the muffins in the fridge up to 4 days, in a sealed airtight container.
Pemakanan
Berkhidmat: 1muffin | Kalori: 171.3kcal | Karbohidrat: 25.1g | Protein: 3.5g | Lemak: 6.4g | Lemak tepu: 0.9g | Lemak tak jenuh ganda: 0.8g | Lemak tak jenuh tunggal: 4.4g | Lemak trans: 0.001g | Natrium: 5.2mg | Potasium: 41.9mg | Serat: 0.5g | gula: 11.7g | Vitamin A: 1.2IU | Vitamin B12: 0.1Pg | Vitamin C: 2mg | Kalsium: 17.1mg | Iron: 0.2mg | magnesium: 6.3mg | Fosforus: 35.1mg | zink: 0.2mg
Bahan dan Pengganti
Perenggan ini memberikan anda semua petua saya tentang memilih bahan-bahan yang betul. Untuk resipi penuh dengan sukatan, tatal ke kad resipi di bahagian bawah siaran!Pergi ke Resipi Penuh
You only need 5 simple ingredients to make these muffins. Here’s how.
- Tepung Naik Sendiri – This gives the muffins their light and tender crumbs. You can also make your own by combining all-purpose flour with baking powder (3 teaspoons per 1 ¾ cups flour) if self-rising flour isn’t available. Note that almond or oat flours won’t yield the same texture. For a gluten-free option, use my penukar bebas gluten, tapi jangan lupa serbuk penaik.
- Yogurt Yunani Bebas Tenusu – This ingredient adds moisture, creaminess, and a protein boost while keeping the muffins dairy-free. Whether you choose soy, coconut, oat, or cashew yogurt, each will work nicely; just note that soy yogurt tends to be higher in protein.
- Lemon Juice & Lemon Zest – Fresh lemon juice and zest provide the vibrant tangy flavor that defines these muffins. The juice adds brightness and moisture, while the zest intensifies the citrus aroma. For best results, use lemons that are freshly squeezed and well-washed before zesting.
- Gula – To sweeten the batter and balance the tartness of the lemon. You can opt for unrefined cane sugar, coconut sugar, or brown sugar. If you have a particularly sweet tooth, feel free to increase the amount slightly.
- Light Olive Oil (or Canola Oil) – This contributes to richness and moisture without the heaviness of butter. Its neutral flavor ensures that the lemon and yogurt remain the stars of the recipe. Other mild vegetable oils can be substituted as needed.
- Vanilla Extract or Almond Extract – These optional extracts add a subtle warmth and complexity to the flavor profile. Use 1 teaspoon of vanilla extract (or ½ teaspoon of almond extract) especially if your yogurt is unflavored, to avoid a bland muffin.
- Gula serbuk – To drizzle over the cooled muffins for an extra touch of sweetness and a glossy finish.
- Jus lemon – To make a lemony glazing.
How to Make Lemon Yogurt Muffins
Ini resipi yang sangat mudah untuk disediakan.
Combine the wet ingredients in a large mixing bowl and add the lemon zest.
Pour the self-rising flour on top of the lemon mixture and combine it until just mixed.
Use an ice cream scoop to measure the dough and place it in a muffin tin lined with muffin cases.
Bake the muffins at 350 °F (180 °C) for 22-25 minutes.
Carnie’s Baking Tips
Let me share a few more tips to help you make the best possible muffins.
- Fold in Flour Gently: After adding the self-rising flour, use a rubber spatula to fold the batter until just combined. Overmixing can lead to a denser texture.
- Even Batter Distribution: Divide the batter evenly among the 12 muffin cups to ensure uniform baking and consistent muffin sizes.
- Cool Before Glazing: Allow the muffins to cool completely on a cooling rack (about 1 hour) before drizzling with the lemon glaze to prevent the glaze from melting off.
- Prepare a Smooth Glaze: For the glaze, stir together the powdered sugar and lemon juice until smooth. Adjust consistency by adding a bit more lemon juice if necessary.
- Use Fresh Lemons: Fresh lemon juice and zest provide a more vibrant flavor compared to bottled options, so choose ripe, fragrant lemons for the best taste.
- Optional Flavor Boost: If you enjoy a hint of salt in your baked goods, consider adding a pinch (about ¼ teaspoon) to boost the overall flavor profile.
- Penambah Perisa: For extra texture and flavor, try folding in a handful of blueberries or raspberries into the batter before baking.
- Pilihan Topping: Sprinkling poppy or sesame seeds on top before baking adds a subtle crunch.
- Pengilat Lemon: Add grated lemon zest into the glaze for extra flavors.
Petua Penyimpanan
You can store any leftovers in an airtight container in the fridge sehingga 4 hari. For longer storage, freeze the muffins and thaw them at room temperature the day before you plan to enjoy them.
An I use coconut oil melted ?
You can, but don’t put coconut oil in contact with cold yogurt, or it form oil lump lumps and the batter is very hard to stir.
Hello! Can I put maple syrup instead of sugar? My baby is one and a half year old and I want to make them for her, sugarfree. Or maybe put a little banana inside? Thank you!
Unfortunately no, you can’t swap a crystal sweetener for a liquid sweetener or the muffins will be gummy. You can skip the sugar entirely, or use date sugar or coconut sugar as refined sugar free crystal sweetener.
These are delicious, my husband absolutely loved them and I have already made them twice. I used Trader Joe’s organic creaamy cashew yogurt. Thank you for sharing your awesome recipes.
That’s amazing! thanks for the lovely feedback.
Hello,
Est-ce que je pourrais remplacer le yogourt par la même quantité de tofu mou ?
Merci pour vos excellentes recettes!
Bonjour, je n’ai pas essayé, mais je pense que ça devrait marcher si vous mixez du tofu mou jusqu’à ce qu’il ressemble à du yaourt. À ce moment-là, mesurez la quantité et utilisez comme du yaourt.
My family loved this! Thank you for sharing this recipe!
I am so happy to read that! Thank you.
hello there can I use spelt flour or almond flour to make your nice muffins? I can’t really tolerate white wheat flour. thankyou.
White spelt will work in same amount, not whole spelt the muffins will be too dense. Almond flour won’t work, the muffins will not firm up. I hope it helps.
Thank you for sharing this recipe! It was so good I used regular Greek yogurt and all my kids love them