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Lemon-Yogurt Muffins

deejeh's picture

Lemon-Yogurt Muffins (post #63943)


There's an overabundance of Balkan-style yogurt and lemons in the fridge, and I couldn't walk by the W-S Bread cookbook at Costco, which was on sale for a mere $9.99.  Tonight, I baked these little goodies.

Lemon-Yogurt Muffins


2 cups

10 oz

315 g


unbleached AP flour

½ cup

4 oz

125 g



1 ¼ tsp




baking powder

1 tsp




baking soda

¼ tsp






grated zest and juice of one lemon

1 ¼ cups

10 oz

315 g


plain yogurt





large eggs, lightly beaten

5 Tbs

2 ½ oz

75 g


melted butter

¼ tsp




lemon extract or lemon oil (optional)







1/3 cup

1 ½ oz

45 g


finely chopped walnuts or pecans

1 ½ Tbs





½ tsp




ground mace


Preheat oven to 375° and prep 12-cup muffin tin.


Stir together flour, sugar, baking powder, baking soda, salt, and lemon zest.  Make a well in the centre and pour in yogurt, eggs, butter, lemon juice and lemon extract if using.  Vigorously whisk together the wet and dry ingredients until thoroughly combined, about 20 strokes.  The batter should be fluffy but slightly lumpy.  Fill muffin tin.


Combine topping ingredients in a small bowl, and sprinkle about 2 tsp topping over each muffin.


Bake for 16 – 20 minutes.

I Madmommed the recipe slightly, subbing safflower oil for the butter, and adding a generous Tbs of poppy seeds.  Instead of the nut topping I glazed them with some confectioners sugar mixed with lemon juice.  These are more little cakes than muffins, very light and unsubstantial.  They'd be perfect with a cup of tea.

If you decide to make them, don't be tempted to cut back on the sugar.  They really need the full amount because of the tartness of the yogurt and lemon.