Lemon Yogurt Muffins

Lemon Yogurt Muffins


"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!"


25 m servings 90 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 90 kcal
  • 5%
  • Fat:
  • 2.4 g
  • 4%
  • Carbs:
  • 15.7g
  • 5%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 75 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
  2. 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.
  3. 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.
  4. 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.
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  1. 50 Ratings


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 squeez...

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...

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 a...

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...

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. ...

Very easy to make and everyone loved them

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!

These were very yummy! I did add more lemon juice to the batter as I did not think they were "lemony"enough. Also could be because I used a "lemon cream pie" yogurt and did not make the icing. W...

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 littl...