Lemon Lemon Muffins


  • 2 cups unbleached all purpose flour
  • 1/2 cup sugar
  • 2 t baking powder
  • 1/2 t baking soda
  • 1/2 t salt
  • 1 cup plain or lemon low fat yogurt
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 t vanilla
  • 4 t grated lemon zest (about 1 lemon)


  • ¼ cup sugar
  • 4 T lemon juice

Preheat the oven to 400 degrees. Lightly grease 12 muffin cups. Stir the dry ingredients, including the lemon zest, together in a large bowl. Whisk the wet ingredients together in a separate bowl until smooth. Add the wet ingredients to the dry and fold until combined. It is ok for the batter to have lumps. Do not over mix. Spoon into prepared muffin pan and bake until tops are golden and toothpick tests clean, about 15-20 minutes. Cool 5 minutes in the pan then remove to a wire rack placed over a piece of foil.

Meanwhile, combine the sugar and lemon juice in a measuring cup with a spout. Pouring a teaspoon of icing over each warm muffin is messy but worth it. You can poke a few holes in the tops with a toothpick or wooden skewer.   Makes 12 muffins.

NutritionInfo_LemonLemonMuffinsVariation: Makes about 44 mini-muffins. Bake 8-10 minutes until they test done.

Skills: measuring, spooning, zesting lemons

Equipment: 12 muffin tin, large bowl, medium bowl, mixing spoons, zester or grater

Adapted from Muffins A to Z by Marie Simmons

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