Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 1 lemon
- 1 cup plain yogurt
- 1/2 cup milk
- 1/3 cup neutral oil or melted butter
- 2 large eggs
- 2 tablespoons lemon juice
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with papers.
- Whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest.
- In a separate bowl, whisk yogurt, milk, oil, eggs, and lemon juice until smooth.
- Pour wet ingredients into the dry ingredients and stir until just combined; the batter will be slightly lumpy.
- Spoon into muffin cups about 3/4 full and bake 18-22 minutes until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Notes
- Do not overmix for tender muffins.
- For extra lemon zing, add a teaspoon of lemon zest or a glaze.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10 mins
- Cook Time: 18-22 mins
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin (40 g)
- Calories: 180 Kcal
- Sugar: 9 g
- Sodium: 210 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 15 mg
