Greek Yogurt & Lemon Muffins
Incredibly moist and fluffy muffins made with Greek yogurt and brightened with fresh lemon zest. A simple, versatile base that works beautifully on its own or with a handful of berries folded in.
Ingredients
- 1 cup Plain Greek Yogurt
- 0.25 cup Whole Milk
- 2 large Eggs
- 3 tablespoons Unsalted Butter
- 1.75 cups Whole-Wheat Flour
- 1 teaspoon Baking Powder
- 1.5 teaspoons Vanilla Extract
- 1 tablespoon Lemon Zest
Instructions
- Preheat the oven to 190 °C (375 °F). Line or grease a 12-cup muffin tin.
- In a large bowl, whisk together the yogurt, milk, eggs, melted butter, vanilla, and lemon zest until smooth.
- In a separate bowl, combine the flour, baking powder, and baking soda.
- Gently fold the dry ingredients into the wet mixture. Stir until just combined — the batter should still have a few small lumps.
- Divide the batter evenly into the prepared muffin tin.
- Bake for 15–17 minutes until the tops spring back when lightly pressed and a toothpick comes out clean.
- Cool in the tin for 5 minutes before transferring to a wire rack.
- Safety note: Slice into halves or quarters for younger toddlers.
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