Go Back

Lemon Greek Yogurt Muffins

Deliciously moist and zesty lemon muffins made with Greek yogurt, perfect for a quick breakfast on-the-go.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour Regular flour recommended; whole wheat is an option.
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup coconut oil (melted) Can be swapped with butter.
  • 3/4 cup sugar
  • 2 large eggs
  • 1 tablespoon lemon zest Use zest, not juice.
  • 1/4 cup lemon juice Fresh juice is preferred.
  • 1 cup plain Greek yogurt The key ingredient for moisture.
  • 1 teaspoon vanilla extract
Optional
  • 1/4 cup poppy seeds Optional for added texture.

Method
 

Preparation
  1. Preheat your oven to 350°F and line your muffin tin with paper liners.
  2. In a bowl, mix together flour, baking powder, baking soda, and salt.
  3. In another larger bowl, whisk together sugar, melted coconut oil, eggs, vanilla extract, lemon zest, and lemon juice until creamy.
  4. Fold the Greek yogurt into the wet mixture.
  5. Slowly add the dry ingredients into the wet mixture using a spatula. Be careful not to overmix.
  6. Fill each muffin cup almost to the top.
Baking
  1. Bake in the preheated oven for 16 to 18 minutes or until a toothpick inserted comes out clean.
  2. Let muffins cool on a rack before serving.

Notes

Store in an airtight container at room temperature for 2-3 days or in the fridge for longer. Can be frozen for up to a month.