Lemon Yogurt Muffins

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These Lemon Yogurt Muffins 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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Prep Time10

Cook Time40

cool down1

Total Time1 50

Servings: muffins

Calories: 171.3kcal

Author: Carine Claudepierre

Ingredients

1 ¾ cups Self-Rising Flour (note 1)
¾ cup Dairy-Free Greek Yogurt (note 2)
¼ cup Lemon Juice from 2 lemons + zest from 1 lemon
⅔ cup Unrefined Sugar (note 3)
⅓ cup Mild-Flavor Olive Oil or canola oil

Optional falvors

1 teaspoon Vanilla Extract or 1/2 teaspoon of almond extract

Lemon glaze

½ cup Powdered Sugar
1 tablespoon Lemon Juice

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with muffin paper liners. Slightly oil with oil spray. Set aside.
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.
Divide the batter evenly into the 12 muffin holes.
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.

Notes

Note 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 gluten-free converter, but don’t forget the baking powder. The recipe won't work with almond flour or oat flour.

Note 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.

Note 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.

Note 4: Vanilla or almond extract adds a lovely flavor to the muffins, but it's not necessary. Add if you like.

Storage: Store the muffins in the fridge up to 4 days, in a sealed airtight container.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition