Greek Lemon Yogurt Muffins

Greek Lemon Yogurt Muffins add moisture with the addition of yogurt and also add a crunchy topping of crisp granola.
Greek Lemon Yogurt Muffins

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.

Greek Lemon Yogurt 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.

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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.

Greek Lemon Yogurt Muffins

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Greek Lemon Yogurt Muffins

Greek Lemon Yogurt Muffins

Sue Lau
5 from 11 votes
Prep Time 15 minutes
Cook Time 15 minutes
Course Breakfast, Muffins
Cuisine American
Servings 15
Calories 173 kcal


  • 1 18 or 24 cavity muffin tin


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


  • 1 cup crumbled granola


  • 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.


From the kitchen of


Calories: 173kcalCarbohydrates: 33gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 23mgSodium: 157mgPotassium: 92mgFiber: 1gSugar: 16gVitamin A: 43IUVitamin C: 2mgCalcium: 69mgIron: 1mg
Keyword Lemon Muffins
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Greek Lemon Yogurt Muffins

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4 responses

  1. Oh, I just picked up some lavender blueberry granola that will make a great topper for these! We’re big lemon fans.

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