Here is a recipe for some very yummy yellow muffins I often make. The preparation for these is very easy and the muffins always come out super moist with a subtle, lovely hint of lemon flavor. I like that they taste healthy and are not overly sweet. Be sure to use juice from fresh Lemons for the best flavor! You can serve them warm and they also taste good cold, right out of the refrigerator. Hubby loves these!
Lemon Yogurt Muffins
Moist and Yummy! Easy too!
Servings 12
Ingredients
Muffins
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/4 cup Sugar
- 2 tablespoons Honey
- 2 Eggs
- 1 and 1/4 cups Plain Yogurt
- 1/4 cup (half a stick) Butter, melted
- 1 tablespoon grated Lemon Zest
Lemon Syrup
- 1/3 cup Lemon Juice
- 1/3 cup Sugar
- 3 tablespoons Water
Instructions
- Preheat your oven to 375 degrees. Use a regular 12-cup muffin pan - butter the bottoms and sides of each of the muffin tins.
- Melt your Butter. Then in a small mixing bowl, stir and mix together the Flour, Baking Powder, Baking Soda, and Salt. In another bowl - a large mixing bowl - combine the Sugar, Honey, Eggs, Yogurt, Melted Butter, and Lemon Zest and beat until thoroughly mixed. Add the combined Flour ingredients into the Yogurt mixture and beat just until blended.
- Spoon the batter into the prepared muffin tins, dividing the batter evenly into all twelve tins. Bake for 15 minutes or until the tops are delicately browned. Insert a toothpick into the center of a muffin to make sure it comes out clean (if not, cook a few minutes longer).
- Meanwhile, while the muffins are baking, prepare the Lemon Syrup. Combine the Lemon Juice, Sugar, and Water in a small saucepan. Bring to a boil, then boil for 1 minute. Set aside until the muffins have finished baking.
- When the muffins are done, remove the pan from the oven and gently poke the top of each muffin three times with a fork. Drizzle 2 to 3 teaspoons of the Lemon Syrup over each hot muffin, letting the Syrup run over the top and around the edge (divide up any extra Syrup between the muffins). Let the muffins cool in the pan for about 5 minutes, then remove and serve warm (or save for later).
Notes
A tip: I like to cool these on a cooling rack lined with a sheet of wax paper (this is to help keep the tasty Lemon Syrup from possibly dripping onto and below the rack).
AUTHOR BIO : Janet Marchbanks -- Food writer, research and website content development, recipe developer, creative design. This site began out of my love for cooking, restaurants, eating and all things food!
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Great muffins. Thank you for the recipe.