Lemon Yoghurt Muffins

    40 minutes

    Lemony muffins made with lemon juice and lemon yoghurt. A delicious twist on the traditional muffin recipe! For an old-fashioned alternative to the icing, simply dust icing sugar lightly over muffins. For a variation you can use sour cream and vanilla essence in place of yoghurt and lemon juice.

    54 people made this

    Serves: 24 

    • 60g butter, softened
    • 3/4 cup (185g) white sugar
    • 2 eggs
    • 3/4 cup (185ml) lemon flavoured yoghurt (or vanilla youghurt)
    • 1/2 teaspoon lemon juice
    • 1 teaspoon grated lemon peel, or to taste
    • 1 1/3 cups (200g) plain flour
    • 1/2 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 1 1/2 teaspoons ground cinnamon, or to taste
    • 1/4 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1/2 cup (90g) icing sugar
    • 2 teaspoons lemon juice

    Preparation:10min  ›  Cook:15min  ›  Extra time:15min cooling  ›  Ready in:40min 

    1. Preheat the oven to 200 degrees C. Grease muffin tins or line with patty cups/muffin cases.
    2. In a large bowl cream together the butter and sugar until light and fluffy. Add in the eggs one at a time then stir in the lemon yoghurt, lemon juice and lemon. Combine the flour, bicarb soda, salt, cinnamon, ginger and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
    3. Bake for 15 to 18 minutes in the preheated oven or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
    4. Place the icing sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins and allow the icing to set before serving.

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    Reviews in English (40)


    Light, sweet, moist and lemony! These are a nice little snack! Since I wanted to bring out more of that wonderful citrus flavor I used 2 Tbsp. of lemon zest and a full Tbsp. of real fresh squeezed lemon juice. As a personal preference I also cut way back on the spices using only a pinch of each. I baked these in a Texas sized muffin tin lined with paper liners so I got a half dozen really big muffins (no way would this yield a dozen). They took 20 minutes at 400. I poked holes on top with a toothpick while warm and poured a bit of glaze over top of each. The lemon glaze really gives these muffins a nice sheen and brings out even more of that great citrus flavor.  -  26 Jan 2012  (Review from Allrecipes USA and Canada)


    These were awesome. I used 1 c. of yogurt, and substituted with whole wheat flour. 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. Great recipe! Will definitely become a regular at my house.  -  03 Jun 2004  (Review from Allrecipes USA and Canada)


    I thought the muffins were very good and moist. They took a little longer to cook then 18 min. Also I agree with others that I just got by with making 12, no way you can get 24 out of them. 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. THey were easy to make and were loved.But I was suprised that no one else said, that the spices over took the flavor. You really hardly could taste the lemon at all. Next time I'll try them without the 3 spices, and add van. and maybe more of the lemon ingrediants. We didn't put on the glaze(frosting) I made them again at my preschool and more then doubled the lemon juice and zest. I put in the original amount of sugar and left out ginger, cinn. and nutmeg. Everyone loved them, including me.I did put in vanalli.  -  18 Feb 2006  (Review from Allrecipes USA and Canada)