Light and Lemony Muffins Recipe

Name: Light and Lemony Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups milk; ½ cup plain yogurt; 2 large lemons, zest of, grated; 2 tablespoons fresh lemon juice; 2 ½ cups all-purpose flour; ½ cup whole wheat flour; 2 teaspoons baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; 1 pinch ground nutmeg; ⅔ cup granulated sugar; 1 egg; ¼ cup butter, melted; 1 teaspoon vanilla, 5 ml

Servings: persons

1 ¼ cups milk
½ cup plain yogurt
2 large lemons, zest of, grated
2 tablespoons fresh lemon juice
2 ½ cups all-purpose flour
½ cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 pinch ground nutmeg
⅔ cup granulated sugar
1 egg
¼ cup butter, melted
1 teaspoon vanilla, 5 ml

1
Preheat oven to 350F (200C).
2
Lightly Butter nonstick muffin pans.
3
In bowl, whisk together Milk, yogurt, lemon rind and juice; let stand for 5 minute
4
In separate large bowl, combine all-purpose and whole wheat flours, baking powder, baking soda, salt and a pinch of nutmeg.
5
Whisk sugar, egg, Butter and vanilla into Milk mixture.
6
Pour over dry ingredients and stir just until moistened.
7
Spoon into prepared muffin pan and sparkle a little nutmeg on top off each muffin.
8
Bake for 20 to 25 minutes or until tops are firm to the touch.
9
Let cool in pan for 10 minute Transfer to rack to cool completely.

678

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¼ cups milk, ½ cup plain yogurt, 2 large lemons, zest of, grated, 2 tablespoons fresh lemon juice, and more.

Yes, Light and Lemony Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Light and Lemony Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions