About this recipe:This is my favourite lemon muffin recipe and the yoghurt makes them lovely and moist. I don't add too much sugar to the muffin mixture because the lemon sugar icing is sweet enough for me.
Makes: 12 lemon yoghurt muffins
For the muffins
200g plain flour
1 teaspoon baking powder
3/4 teaspoon bicarbonate of soda
1 pinch salt
2 lemons, zested (reserve 1 teaspoon for the icing)
200g natural yoghurt
100g caster sugar
1 packet vanilla sugar
100g melted butter
1 tablespoon lemon juice
For the icing
60ml lemon juice
30g sugar or icing sugar
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Method Prep:20min › Cook:20min › Ready in:40min
For the muffins:
Preheat oven to 200 C / Gas 6 and grease a 12-hole muffin tin or line with muffin cases.
In a large bowl mix flour, baking powder, bicarb, salt and lemon zest.
In a separate bowl whisk together yoghurt, sugar and vanilla sugar. Add egg, butter and lemon juice and mix well. Add yoghurt mixture to the dry ingredients and stir until just combined. Don't overmix. Fill muffin cases up to 2/3 full.
Bake for about 20 minutes until a tooth skewer inserted in the centre of a muffin comes out clean. Remove muffins from the oven and let cool in the tin.
For the icing:
To prepare the icing, heat lemon juice, sugar and reserved lemon zest in a small saucepan over low heat. Stir until sugar has dissolved.
With a skewer poke little holes into the muffins and brush them with the hot icing. Serve.
Vanilla sugar is generally available in supermarkets nowadays, however, in a pinch substitute 1 teaspoon of vanilla extract to every 2 teaspoons vanilla sugar.