Lemon Yogurt Muffin2

I have tasted this muffin many times…and I love it! Flavor combinations are excellent; the lemon zest makes the muffins light and more enticing to eat!  Don’t forget to use greek yogurt, it’s the key ingredient that gives these muffins a great texture! You can have them anytime of the day and this will be one of your muffin favorites once you’ve tried them!

Lemon Yogurt Muffin1

Lemon Yogurt Muffins
Serves 10
10 Muffins
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 1 3/4 cups All Purpose Flour, sifted
  2. 3/4 cup + 3 tablespoons Caster Sugar
  3. Zest of 2 Lemons
  4. 4 tablespoons Lemon Juice, freshly squeezed
  5. 2 teaspoons Baking Powder
  6. 1/2 teaspoon Baking Soda
  7. 1 cup Plain Greek Yogurt
  8. 1/4 cup Fresh Whole Milk
  9. 1/2 cup Canola Oil
  10. 2 large Eggs, lightly beaten
  11. 1 teaspoon Pure Vanilla extract
Candied Lemon Zest
  1. 2 Lemons, well cleaned
  2. 1 cup water
  3. 1 cup White Granulated Sugar or Caster Sugar
  4. Powdered Sugar, for dusting on top of muffins
Directions
Muffins
  1. In a large bowl, combine flour, sugar, lemon zest, baking powder, and baking soda. Stir to combine.
  2. In another bowl, whisk the egg, yogurt, milk, and lemon juice. Stir into dry ingredients just until well combined.
  3. Fill each muffin case 3/4 full with the batter using an ice cream scoop or small soup ladle.
  4. Put them in the oven and bake for 15-17 minutes or until a toothpick inserted in the center of a muffin comes out clean.
  5. Transfer to a wire rack and let cool for about 5-7 minutes before removing from the muffin pan.
Candied Lemon Zest
  1. Remove zest from lemons with a paring knife of vegetable peeler, keeping each piece long. Slice thewhite pith part using a paring knife. Cut into julienne Place julienned zest in a small bowl; add boiling water. Let stand for 15 minutes and drain.
  2. In a small saucepan, add sugar and water and bring to boil over medium-heat. When sugar is dissolved, add julienned zest, reduce the heat to low, and cook for 10 minutes. Remove from heat and strain lemon zest. Separate on a baking sheet lined with parchment paper. Sprinkle the peels with powdered sugar so they are lightly coated and easy to separate.
  3. Garnish the muffins with candied lemon zest and powdered sugar.
Chef Sheilla http://www.chefsheilla.com/