There’s something about waking up to the scent of fresh lemon and warm baked goods that just feels right. These muffins, with their gentle tang of yogurt and bright lemon notes, have become my go-to for mornings when I want something light but satisfying. One morning, I tried baking them without checking the oven timer carefully and got caught up scrolling on my phone—so they came out a little more golden than I expected, but honestly, that crispier edge was a happy accident.
The texture is soft and tender, the kind that almost melts in your mouth, and the lemon zest adds a subtle zing that wakes up your senses without overwhelming. They’re not overly sweet, which I appreciate because I usually pair them with a cup of strong coffee or a splash of cold milk. It’s the kind of thing you might bake just because you want a small moment of brightness on a dreary day.
Why You’ll Love It
- The muffins come together pretty quickly, making them great for last-minute breakfasts or an afternoon pick-me-up.
- They strike a nice balance between sweet and tart, which feels refreshing rather than heavy.
- It’s simple — and that’s kind of the point. No complicated steps or ingredients you can’t find.
- The yogurt keeps them moist, but the texture isn’t overly dense, so they feel lighter than your typical muffin.
If you’re a bit worried about them being too lemony or too rich, these muffins lean toward a balanced flavor that’s approachable. And if you don’t have all the ingredients exactly, you might be surprised how forgiving the recipe is.
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Muffin allo Yogurt e Limone
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
Deliziosi muffin soffici e profumati allo yogurt e limone, perfetti per una colazione fresca o una merenda leggera.
Ingredients
250 grams all-purpose flour
150 grams granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
125 grams plain yogurt
100 milliliters vegetable oil
Zest of 2 lemons
50 milliliters freshly squeezed lemon juice
1 teaspoon vanilla extract
Instructions
Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs, then add the yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Kitchen Notes
Using a standard muffin tin with liners makes the cleanup easier, and I usually just use plain paper liners without fuss. For serving, these are lovely fresh but also toasted lightly the next day with a dab of butter. Sometimes I add a few fresh berries on the side to brighten the plate. If you want to switch things up, a pinch of cinnamon or a splash of almond extract could add a nice twist, though I haven’t tested those variations extensively. Also, swapping in Greek yogurt instead of plain might make them denser, which could be a good thing if you prefer a heartier bite.
FAQ
Can I freeze these muffins? Yes, they freeze well for up to two months. Just thaw at room temperature before enjoying.
Do I need to use fresh lemon juice? Fresh lemon juice really makes a difference in brightness, but bottled lemon juice can work in a pinch.
Can I make these gluten-free? I haven’t tried it myself, but a 1-to-1 gluten-free flour blend might work.
Give these muffins a try next time you want something that feels like a little fresh start, even on the busiest mornings. They’re simple, fresh, and just a bit special.