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

Greek Lemon Yogurt Muffins

Sue Lau

5 from 8 votes

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Prep Time 15 mins

Cook Time 15 mins

Course Breakfast, Muffins

Cuisine American

Servings 15

Calories 173 kcal

Equipment

• 1 18 or 24 cavity muffin tin

Ingredients

  

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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

From the kitchen of palatablepastime.com

Nutrition

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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