Lemon yoghurt muffins
(7)
40 min
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.
Lilo
22 people made this
Ingredients
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
- 1 egg
- 100g melted butter
- 1 tablespoon lemon juice
- For the icing
- 60ml lemon juice
- 30g sugar or icing sugar
Method
Prep:20min ›
Cook:20min ›
Ready in:40min
- 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.
- 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.
For the muffins:
For the icing:
Vanilla sugar
Vanilla sugar is generally available in supermarkets nowadays, however, in a pinch substitute 1 teaspoon of vanilla extract to every 2 teaspoons vanilla sugar.
