"Whip up fluffy lemon yogurt muffins with eggs! Easy, moist, and bursting with citrus flavor. Perfect for breakfast or snacks. Try this quick recipe today!"
- **Milk** (adjusts batter consistency; optional depending on yogurt thickness)
**Optional Add-ins for Extra Flavor:**
- **Powdered sugar** (for a light glaze topping)
- **Fresh berries** (like blueberries or raspberries for a fruity twist)
- **Poppy seeds** (adds texture and complements lemon flavor)
This list is optimized for keywords like **lemon yogurt muffins**, **muffin ingredients**, and **easy muffin recipe** to help your content rank higher in search results.
Advertisement
Steps
# How to Make Lemon Yogurt Muffins with Eggs: A Step-by-Step Guide
If you're looking for a delicious and easy-to-make breakfast or snack, these **lemon yogurt muffins with eggs** are the perfect choice. Packed with tangy lemon flavor, creamy yogurt, and the richness of eggs, these muffins are moist, fluffy, and irresistible. Follow this detailed guide to create bakery-worthy muffins at home.
---
## **Ingredients for Lemon Yogurt Muffins**
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup plain yogurt (Greek yogurt works too)
- 1/2 cup unsalted butter, melted
- 2 large eggs
- Zest of 2 lemons
- 1/4 cup fresh lemon juice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
---
## **Step-by-Step Instructions**
### **1. Preheat the Oven and Prepare the Muffin Tin**
- Preheat your oven to **375°F (190°C)**.
- Line a muffin tin with paper liners or grease it lightly with butter or cooking spray.
### **2. Mix Dry Ingredients**
- In a large mixing bowl, whisk together **2 cups of flour**, **1 tsp baking powder**, **1/2 tsp baking soda**, and **1/4 tsp salt**. This ensures even distribution of leavening agents for perfectly fluffy muffins.
### **3. Combine Wet Ingredients**
- In a separate bowl, whisk **2 large eggs** until light and frothy.
- Add **1 cup of sugar**, **1/2 cup melted butter**, **1/2 cup yogurt**, **1 tsp vanilla extract**, **zest of 2 lemons**, and **1/4 cup lemon juice**. Mix until smooth and well combined.
### **4. Combine Wet and Dry Ingredients**
- Gradually add the wet ingredients to the dry ingredients. Gently fold the mixture until just combined. Avoid overmixing to keep the muffins tender.
### **5. Fill the Muffin Tin**
- Use a spoon or ice cream scoop to divide the batter evenly among the muffin cups, filling each about **2/3 full**.
### **6. Bake the Muffins**
- Place the muffin tin in the preheated oven and bake for **18-20 minutes**, or until a toothpick inserted into the center comes out clean.
### **7. Cool and Serve**
- Allow the muffins to cool in the tin for **5 minutes**, then transfer them to a wire rack to cool completely.
- Serve warm or at room temperature. For extra flavor, dust with powdered sugar or drizzle with a lemon glaze.
---
## **Tips for Perfect Lemon Yogurt Muffins**
- Use fresh lemon juice and zest for the best flavor.
- Substitute Greek yogurt for a thicker, tangier muffin.
- Add a handful of blueberries or poppy seeds for a fun twist.
---
## **Why You'll Love These Muffins**
These **lemon yogurt muffins with eggs** are a crowd-pleaser, combining the bright, citrusy flavor of lemon with the richness of yogurt and eggs. They’re perfect for breakfast, brunch, or an afternoon snack. Plus, they’re easy to make and store well for up to 3 days in an airtight container.
Try this recipe today and enjoy the perfect balance of tangy and sweet in every bite!