Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. As a personal preference I also cut way back on the spices using only a pinch of each. A delicious twist on the traditional muffin recipe! I used 1 c. of yogurt and substituted with whole wheat flour. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Next time I'll try them without the 3 spices and add van. of real fresh squeezed lemon juice. After reading the reviews, I did make a few adjustments to the recipe, which worked out well. Drizzle over cooled muffins, and allow the icing to set before serving. The lemon glaze really gives these muffins a nice sheen and brings out even more of that great citrus flavor. For regular muffins, use sour cream and vanilla extract in place of yogurt and lemon juice. of lemon zest and a full Tbsp. Since I wanted to bring out more of that wonderful citrus flavor I used 2 Tbsp. In a large bowl, cream together the butter and sugar until light and fluffy. They took a little longer to cook then 18 min. Either way, they are delicious! Spoon batter into the prepared tins. Preheat the oven to 400 degrees F (200 degrees C). I used 1 1/2 tsp. pumpkin pie spice for the spices and I didn't do the glaze on top just sprinkled with pwdrd sugar. Place the confectioners' sugar in a small bowl. Information is not currently available for this nutrient. I added more zest and juice and a bit more sugar to make sure they weren't tart ( next time less sugar wasn't needed) since I made them at my preschool with 6 3-5 yr. olds. Everyone loved these- big hit. container of lemon Greek yogurt and 3 oz. In a large bowl, cream together the butter and sugar until light and fluffy. You're better off trying the To Die For Blueberry Muffins now those rock! Congrats! Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Just for fun, I added a few blueberries and lemon … Add comma separated list of ingredients to include in recipe. I added more lemon juice and 1/2 tsp. I put in the original amount of sugar and left out ginger cinn. Very easy to make and everyone loved them. I poked holes on top with a toothpick while warm and poured a bit of glaze over top of each. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. You really hardly could taste the lemon at all. Use your favorite type of dairy free milk and yogurt in this recipe to make dairy free lemon blueberry muffins; To make eggless lemon blueberry muffins, use 1/4 cup of unsweetened applesauce … Percent Daily Values are based on a 2,000 calorie diet. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Great recipe! A bit runny at first but it soaks in nicely. I made these muffins exactly like the recipe stated to make them. of milk to equal the 8 oz. We enjoyed! I also did not put any topping on them and used all of the lemon zest and juice from a large lemon and they were incredible. and maybe more of the lemon ingrediants. and nutmeg. lemon juice and 2 1/2 tsp. Nutrient information is not available for all ingredients. I used plain yogurt but highly increased the lemon zest and juice since we like things lemony. I cut way down on the spices because I thought they would really overwhelm the lemon flavor- and I love lemon. We didn't put on the glaze(frosting) I made them again at my preschool and more then doubled the lemon juice and zest. Light sweet moist and lemony! They took 20 minutes at 400. These were awesome. You saved Lemon Yogurt Muffins to your. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. You definitely have to double the recipe to get 24 muffins as I had enough batter for exactly 12. 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. Will definitely become a regular at my house. Excellent! I used a 5 oz. lemon extract. grated zest. These muffins are wonderful! Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Amount is based on available nutrient data. They only make 1/2 the amount that it says they make. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified.
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