Lemon Yogurt Muffins

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Preparation time: 10
Cooking time: 25 to 30


Dietary guidance: v 


3 C. all purpose flour
¼ tsp. salt
½ tsp. baking powder
1 tsp. baking soda
2 to 3 Tbsp. grated lemon zest
1 C. chopped pecans
1 C. vegetable oil
1 ¾ C. sugar
3 large eggs
2 C. plain yogurt or sour cream
(use lemon yogurt for an extra burst of lemon flavor)
¼ C. fresh lemon juice


Preheat oven to 350 degrees. Lightly grease muffin pans. Combine
flour, salt, baking powder, baking soda, lemon zest and pecans in a
large bowl. Combine oil, sugar, eggs, yogurt and lemon juice in a
separate bowl.
Combine flour and egg mixtures, mixing until blended. Pour into
muffin cups. Bake 25 to 30 minutes or until muffins are slightly
browning around the edges. Decrease baking time by 10 minutes if
you are using the mini-muffin pans.
3 C. sifted powdered sugar
Grated zest of 2 lemons, minced
Juice of 1 ½ lemons
Combine powdered sugar, lemon zest and lemon juice in a small
bowl. Spread glaze on warm muffins.

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