Favorite Lemon Yogurt Muffins – Yummy Toddler Food

These Lemon Yogurt Muffins are a delicious breakfast or anytime snack. They’re bursting with fresh lemon flavor, a tender crumb from a full cup of yogurt, and sweetness from maple syrup.

After the rave reviews on my Lemon Yogurt Cake, I knew I needed to lean into using this flavor combination in more recipes. And I am so excited to share this Lemon Yogurt Muffin recipe with you. It is so easy to stir this recipe up in one bowl, without any special equipment, and the texture and flavor is just amazing.

The brightness of the lemon comes through so well, and the tender crumb of the muffins ensures that these taste like a bakery-fresh treat.

You can serve them plain, add the optional Lemon Drizzle, or even add berries to the batter if you want. The recipe works as standard-size or as a mini muffin recipe, and they store well in the fridge or freezer for future days.

In short, these muffins are great! Read on for all of the tips and info to enjoy them in your house.

(You may also like my Spinach Muffins, Donut Muffins and Yogurt Muffins. And Mother’s Day brunch ideas, too.)

Ingredients You Need

Here’s a look at the ingredients you need to make this easy lemon yogurt muffin recipe so you know what to have on hand and ready to go.

• Whole-milk plain yogurt: I use plain regular whole-milk yogurt here as the base for these lemon yogurt muffins. The whole milk adds moisture, which contributes to the final (wonderful) texture and adds protein and calcium.
• Maple syrup: This ingredient lends sweetness to this recipe. You can also use honey (for kids over age 1) or use the same amount of granulated sugar plus 2 tablespoons milk.
• Unsalted butter (melted and slightly cooled): I prefer to bake with unsalted butter so I can control the salt level. You’ll want to melt the butter and let it cool just slightly before adding it to the rest of the batter.
• Eggs: I use large eggs in baking. This recipe works best using eggs and not an egg substitute.
• Vanilla extract: Pure vanilla extract adds a lovely layer of flavor. You can also use artificial vanilla if that works better with your food budget.
• All-purpose flour: I use all-purpose flour here to keep things light and fluffy. You can also use the same amount of whole wheat pastry flour if you prefer.
• Baking powder and baking soda: Using a combination of these helps to ensure the muffins bake through and rise. Be sure to use baking soda that’s fresh and active.
• Fresh lemon and lemon zest: Using a combination of these ensures that the lemon muffins are fresh and lemony in flavor.
• Lemon drizzle: There’s an option to make a simple glaze using confectioners’ sugar and lemon juice. It really adds a lot of additional flavor so I recommend it, though it is not necessary.

Step-by-Step Instructions

Here’s a preview of how to make the lemon yogurt muffin recipe so you know what to expect from the process.

Step 1. Stir together the wet ingredients in a medium bowl.

Step 2. Add the dry ingredients, gently stirring to combine.

Step 3. Pour batter into the prepared muffin tin.

Step 4. Bake until the edges are lightly golden brown. Let cool on a wire rack. Top with Lemon Drizzle, if using.

TIP: My muffins for kids work better in a nonstick pay with nonstick spray. They may stick to paper liners.

How to Store

Once cooled, store lemon yogurt muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. 

You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.

Best Tips for Success

• Add 1 cup blueberries or raspberries to make these Lemon Blueberry or Lemon Raspberry Muffins.
• To make these lemon yogurt muffins as mini muffins, follow the recipe but reduce the baking time to 10-12 minutes. (You might like my Banana Yogurt Muffins, too)
• I like using whole-milk regular-style plain yogurt in this muffin recipe. To make this with Greek yogurt, add 2 tablespoons milk to ensure the batter isn’t too thick.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the all-purpose flour.
• See the Notes at the end of the recipe for egg-free and dairy-free options.
• Pair with Sheet Pan Eggs, Fruit Sticks, and Yogurt Drinks as an easy brunch or breakfast option.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 375 degrees F. Coat a 12 cup standard size muffin pan with nonstick spray.
• In a large bowl, stir together the yogurt, maple syrup, butter, eggs, vanilla, lemon juice, and lemon zest.
• Add the flour, baking powder, baking soda, and salt.

• Gently stir the yogurt mixture into the flour mixture.

• Pour batter into the prepared pan.

• Bake for 14-16 minutes or until lightly golden brown and a cake tester inserted into the center of a muffin comes out clean.

• Run a knife around the edges of the muffins to loosen from the pan and carefully turn out onto a wire rack. Let cool completely.

• Add the Lemon Drizzle (if using), let harden a little, then serve.

• Top with Lemon Drizzle if desired: Stir together 1/4-⅓ cup powdered sugar and 2 tablespoons lemon juice.
• Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. 
• You can also freeze muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
• Add 1 cup blueberries or raspberries to make these Lemon Blueberry or Lemon Raspberry Muffins.
• To make as mini muffins, follow the recipe but reduce the baking time to 10-12 minutes.
• I like using whole-milk regular-style plain yogurt in this muffin recipe. To make this with Greek yogurt, add 2 tablespoons milk to ensure the batter isn’t too thick.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the all-purpose flour.
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup and add ¼ cup milk. Use 1 teaspoon baking soda. Proceed with the recipe. These are typically flatter on the tops.
• Dairy-free: Omit the yogurt. Use ¾ cup dairy-free milk. Use vegan butter. Proceed with the recipe.

Serving: 1 muffin, Calories: 142kcal, Carbohydrates: 20g, Protein: 3g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 151mg, Potassium: 88mg, Fiber: 1g, Sugar: 7g, Vitamin A: 179IU, Vitamin C: 3mg, Calcium: 63mg, Iron: 1mg