I made these muffins for breakfast recently when we had a house full of guests. They disappeared in no time. Who can turn down a fresh, warm, lemon muffin other than one of my sons? I love anything lemon, and these muffins are no exception. The original recipe calls for poppy seeds, but I knew that the boys would never touch the muffins if they saw black spots in them, so I left them out. I didn’t have unsalted butter on hand, so I used salted. The muffins were still delicious and I didn’t taste the salt at all.

You definitely want to use fresh lemon juice when you make these muffins. The fresh zest and fresh juice are an important part of the recipe. These would also be delicious with some fresh blueberries tossed in.  Yum!

Lemon Yogurt Muffins
Recipe modified ever so slightly from The Tasty Bite

2 cups all-purpose flour
2/3 cup sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/4 teaspoon baking soda
2 large eggs
3/4 cup plain yogurt
Zest of 2 lemons, finely grated
1/4 cup lemon juice (about 1 lemon)
1 1/2 teaspoons vanilla extract
1/2 cup unsalted butter, melted

Preheat oven to 400°F and line muffin tins with paper baking cups.

In a large mixing bowl, whisk together the dry ingredients: flour, sugar, salt, baking powder and baking soda. In a separate bowl, whisk the eggs, yogurt, lemon juice, vanilla, and melted butter. Pour the wet ingredients into the dry and mix until just incorporated.

Fill muffin cups two-thirds full with batter. Bake for approximately 10 minutes for mini-muffins or 18-20 minutes for standard muffins. Test for doneness with a toothpick. Cool for 5 minutes before removing from pan to a wire rack. Serve warm or at room temperature.

Yield: 12 standard muffins or 24 mini-muffins 

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