Greek Lemon Yogurt Muffins add moisture with the addition of yogurt and also add a crunchy topping of crisp granola.
Greek Lemon Yogurt Muffins
By Sue Lau | Palatable Pastime
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Greek Lemon Yogurt Muffins is my recipe of the day with the blogging group Muffin Monday. Once a month the group meets on the last Monday to share recipes for our newest or favorite muffins.
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This month I went with lemon muffins. And I decided to use yogurt in these being very summerlike. And I had some granola on hand so used that in my topper for extra crunch.
Muffin Monday
- Greek Lemon Yogurt Muffins from Palatable Pastime
- Lemon Zucchini Muffins from A Day in the Life on the Farm
- Orange Chocolate Chip Muffins from Food Lust People Love
- Pumpkin Zucchini Chocolate Chip Muffins from Jolene’s Recipe Journal
- Whole Wheat Fig and Honey Muffins from Magical Ingredients
Greek Lemon Yogurt Muffins
I love these because they have a wonderful lemon flavor with just a touch of vanilla. The granola on top is perfect and simple. As you do not have to stir up a streusel.
I decided against an icing drizzle since it had a granola topping/ You could still add one, stirring powdered sugar with a little milk to make a drizzle. Just make sure you sift that. Unsifted sugar does untoward things to icing. All lumpy with specks.
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Greek Lemon Yogurt Muffins
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Greek Lemon Yogurt Muffins
Equipment
- 1 18 or 24 cavity muffin tin
Ingredients
Dry Mix:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
Wet Mix:
- 2 large eggs
- 8 ounces Greek yogurt lemon flavored
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 6 tablespoons butter melted and cooled
- 1/4 cup fresh lemon juice
Topping:
- 1 cup crumbled granola
Instructions
- Preheat oven to 400F.
- Mix dry mix in a large mixing bowl.
- Stir together wet mix in a separate small bowl.
- Combine two mixtures.
- Spray an 18 or 24 cup muffin tin with Baker's Release spray or grease liberally.
- Place batter in muffin tin cavities up to 3/4 full.
- Top batter with crumbled granola and pat down lightly.
- Bake on the middle shelf of the preheated oven for 15-17 minutes or until it tests clean with a toothpick.
- Cool muffins on a wire rack.
Notes
Nutrition
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Love the lemon flavor and the granola on top! As you say, that’s so much easier than streusel.
They turned out perfectly Sue.
Oh, I just picked up some lavender blueberry granola that will make a great topper for these! We’re big lemon fans.
YUM! I love the granola topping too!