These fluffy lemon muffins have the perfect tart lemon flavor that is balanced with a sweet lemony glaze! Made with simple ingredients and plenty of fresh lemon flavor, these healthy muffins will be a special treat the whole family will love!
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Table of contents
Why These Healthy Lemon Muffins Are The Best!
Now that spring is here, I find myself making so many lemon recipes. Everything from lemon dessert like these cute lemon curd cookies to lemony pasta.
However, fresh muffins straight from the oven are among my favorite treats and this lemon muffin recipe is perfect for lemon lovers.
The perfect muffin has just the right amount of sweetness and has to be moist. With many of my healthy muffin recipes, I use plain yogurt to give the muffins lots of moisture. While traditional recipes rely on lots of oil or butter, this lemon muffins recipe is just a bit lighter!
Equipment Needed
muffin pan- a regular 12 cup pan works great for this recipe.
Key Ingredients
olive oil- I love baking with olive oil and you do not taste it but if you prefer you can use any neutral flavored oil.
Greek yogurt- this will give the muffins a very moist texture without lots of oil or butter. I used whole milk Greek yogurt and made sure it was a plain Greek yogurt. Greek yogurt contains more protein which makes it a healthier option than sour cream.
fresh lemon juice- will give your recipe a slightly different flavor than lemon extract. I prefer the flavors of the fresh lemon juice.
Step-By-Step Instructions
In a large mixing bowl add the olive oil, eggs, Greek yogurt and agave syrup. Remember to zest the lemon first before juicing it and add the lemon zest, plus 2 tablespoons of juice to the bowl. This will give the muffins the perfect bright lemony flavor without using lemon extract.
Once the wet ingredients are combined add the flour, baking powder, baking soda and salt.
Stir the dry ingredients until just combined and no white streaks of flour remain. Overmixing the muffin batter will result in dry muffins.
Use a cookie scoop or a spoon to portion the batter into the muffin tin. There should be just enough to fill each cup about ¾ of the way. Bake muffins in preheated oven for 15-17 minutes. Use a toothpick to check for doneness.
After the muffins have finished baking, transfer to a wire rack so they can cool. Make the lemon glaze with powdered sugar and more lemon juice. I prefer the glaze to be very light and have a more pronounced lemon flavor. It soaks right into the muffin!
Storage Recommendations
Store muffins after they have completely cooled in an airtight container for 2-3 days at room temperature.
Freeze unglazed muffins by individually wrapping in plastic wrap and placing in a large freezer bag for up to 3 months.
Substitutions And Additions
olive oil- a light tasting olive oil will not effect the overall taste of the muffins, however if you prefer you can use vegetable oil or melted butter in the muffin recipe.
agave syrup- honey or pure maple syrup can be used as a sweetener in these muffins.
poppy seeds- are always a fun addition to good muffins. Add a teaspoon to give the muffins extra flavor and crunchy texture.
Looking For Other Lemon Recipes? Try These!
Easy Lemon Curd Cookies Recipe
Easy One Pot Pasta With Lemon Ricotta
Lemon Berry Mascarpone Cake with Lemon Buttercream Frosting
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Easy Healthy Lemon Muffins With Greek Yogurt
Equipment
- muffin tin
Ingredients
- ½ cup olive oil
- ½ cup agave syrup
- ¾ cup Greek yogurt
- 2 large eggs
- zest of one lemon
- 2 tablespoons lemon juice
- 1 and ¾ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Lemon Glaze
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- 1-2 tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line muffin tin with paper liners.
- In a large mixing bowl add the olive oil, agave syrup, Greek yogurt and eggs. Mix together well and add the lemon zest and lemon juice.
- Add the flour, baking powder, baking soda and salt. Mix until now white streaks of flour remain, being careful to not over mix the batter.
- Portion the batter into the muffin cups, filling about ¾ full.
- Bake in preheated oven for 15-17 minutes. Because all ovens are a bit different check early and use a toothpick to check for doneness. Muffins are finished baking when a toothpick comes out clean with no wet crumbs.
- Allow muffins to cool in pan for 5 minutes and then transfer to a wire rack when cool enough to handle.
- When muffins are cool mix the glaze ingredients and drizzle over the muffins.
- Store at room temperature for 2-3 days in an airtight container.
Lemon Glaze
- Add powdered sugar, lemon zest and 1 tablespoon lemon juice. Stir until the powdered sugar dissolves. For a thinner glaze add more lemon juice to reach desired constancy.
- Drizzle over cooled muffins.
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