These Lemon Yogurt Muffins are simple 5-ingredient muffins made with no eggs and no dairy and higher in protein than classic muffins for a healthy and nutritious snack.

I love simple and healthy fruity muffins like my Orange Muffins, Blueberry Almond Muffins, or 3-Ingredient Banana Muffins and I wanted to make something yummy with my lemons. These lemon yogurt muffins are crazy easy to whip up and they taste delicious.

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need 5 simple ingredients to make these muffins. Here’s how.

Self-Rising Flour – This gives the muffins their light and tender crumbs. You can also make your own by combining all-purpose flour with baking powder (3 teaspoons per 1 ¾ cups flour) if self-rising flour isn’t available. Note that almond or oat flours won’t yield the same texture.
Dairy-Free Greek Yogurt – This ingredient adds moisture, creaminess, and a protein boost while keeping the muffins dairy-free. Whether you choose soy, coconut, oat, or cashew yogurt, each will work nicely; just note that soy yogurt tends to be higher in protein.
Lemon Juice & Lemon Zest – Fresh lemon juice and zest provide the vibrant tangy flavor that defines these muffins. The juice adds brightness and moisture, while the zest intensifies the citrus aroma. For best results, use lemons that are freshly squeezed and well-washed before zesting.
Sugar – To sweeten the batter and balance the tartness of the lemon. You can opt for unrefined cane sugar, coconut sugar, or brown sugar. If you have a particularly sweet tooth, feel free to increase the amount slightly.
Light Olive Oil (or Canola Oil) – This contributes to richness and moisture without the heaviness of butter. Its neutral flavor ensures that the lemon and yogurt remain the stars of the recipe. Other mild vegetable oils can be substituted as needed.
Vanilla Extract or Almond Extract – These optional extracts add a subtle warmth and complexity to the flavor profile. Use 1 teaspoon of vanilla extract (or ½ teaspoon of almond extract) especially if your yogurt is unflavored, to avoid a bland muffin.
Powdered Sugar – To drizzle over the cooled muffins for an extra touch of sweetness and a glossy finish.
Lemon Juice – To make a lemony glazing.

How to Make Lemon Yogurt Muffins

This is a really easy recipe to whip up.

Combine the wet ingredients in a large mixing bowl and add the lemon zest.

Lemon Yogurt Muffin ingredients in a bowl.

Pour the self-rising flour on top of the lemon mixture and combine it until just mixed.

Lemon Yogurt Muffins ready to form into muffins.

Use an ice cream scoop to measure the dough and place it in a muffin tin lined with muffin cases.

Lemon Yogurt Muffins ready to bake in a muffin tin.

Bake the muffins at 350 °F (180 °C) for 22-25 minutes.

Carnie’s Baking Tips

Let me share a few more tips to help you make the best possible muffins.

Fold in Flour Gently: After adding the self-rising flour, use a rubber spatula to fold the batter until just combined. Overmixing can lead to a denser texture.
Even Batter Distribution: Divide the batter evenly among the 12 muffin cups to ensure uniform baking and consistent muffin sizes.
Cool Before Glazing: Allow the muffins to cool completely on a cooling rack (about 1 hour) before drizzling with the lemon glaze to prevent the glaze from melting off.
Prepare a Smooth Glaze: For the glaze, stir together the powdered sugar and lemon juice until smooth. Adjust consistency by adding a bit more lemon juice if necessary.
Use Fresh Lemons: Fresh lemon juice and zest provide a more vibrant flavor compared to bottled options, so choose ripe, fragrant lemons for the best taste.
Optional Flavor Boost: If you enjoy a hint of salt in your baked goods, consider adding a pinch (about ¼ teaspoon) to elevate the overall flavor profile.
Flavor Boost: For extra texture and flavor, try folding in a handful of blueberries or raspberries into the batter before baking.
Topping Options: Sprinkling poppy or sesame seeds on top before baking adds a subtle crunch.
Lemon Glazing: Add grated lemon zest into the glaze for extra flavors.

Storage Tips

You can store any leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze the muffins and thaw them at room temperature the day before you plan to enjoy them.

More Easy Muffin Recipes

Yogurt Muffins

Orange Muffins

Oatmeal Cinnamon Muffins

Healthy Banana Oatmeal Muffins

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Lemon Yogurt Muffins

These Lemon Yogurt Muffins are simple 5-ingredient muffins made with no eggs and no dairy and higher in protein than classic muffins for a healthy and nutritious snack.

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Prep Time: 10

Cook Time: 40

cool down: 1

Total Time: 1 50

Course: Dessert

Cuisine: American

Servings: 12 muffins

Calories: 171.3 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ 1 ¾ cups Self-Rising Flour - (note 1)
▢ ¾ cup Dairy-Free Greek Yogurt - (note 2)
▢ ¼ cup Lemon Juice - from 2 lemons + zest from 1 lemon
▢ ⅔ cup Sugar - (note 3)
▢ ⅓ cup Light Olive Oil - or canola oil

Optional falvors

▢ 1 teaspoon Vanilla Extract - or 1/2 teaspoon of almond extract

Lemon glaze

▢ ½ cup Powdered Sugar
▢ 1 tablespoon Lemon Juice

Instructions

Preheat the oven to 350 °F (180 °C). Line a 12-hole muffin tin with muffin paper liners. Slightly oil with oil spray. Set aside.
In a large mixing bowl, whisk yogurt, olive oil, lemon juice, lemon zest, sugar, and vanilla extract if your yogurt is unflavored/unsweetened.
Fold in self-rising flour and use a rubber spatula to incorporate. Stir until the batter is smooth and thick.
Divide the batter evenly into the 12 muffin holes.
Bake the muffins at 350 °F (180 °C) for 22-25 minutes or until the top is lightly golden brown and a toothpick inserted in the center of the muffins comes out clean.
Let them cool down on a cooling rack at room temperature for 1 hour before decorating with the optional icing .

Lemon Glaze

You don't have to glaze the muffins, they taste sweet and good without the glaze. But, if you want an extra touch of sweeteness make the glazing.
In a small mixing bowl stir powdered sugar, and lemon juice. Stir with a spoon until smooth.
Drizzle on top of the cooled muffins with a pinch of extra grated lemon zest for a tangy flavor.

Notes

Note 1: You can make your own self-rising flour – use 1 3/4 cups of all-purpose flour and stir in 3 teaspoons of baking powder. I haven’t tried all-purpose gluten-free flour and can’t guarantee it works. The recipe won’t work with almond flour or oat flour.

Note 2: You can use any yogurt you like – I always bake with dairy-free yogurt, soy yogurt is higher in proteins. If you use dairy in your kitchen, any Greek Style yogurt works. You can also use sweetened vanilla yogurt for sweeter muffins.

Note 3: You can use any crystal sweetener, like unrefined cane sugar, or coconut sugar or brown sugar. Darker crystal sweetener will turn the crumb brown not light and white as seen on my pictures.

Note 4: Vanilla or almond extract add a lovely flavor to the muffins but it’s not necessary. Add if you like.

Storage: Store the muffins in the fridge up to 4 days, in a sealed airtight container.

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Nutrition

Lemon Yogurt Muffins (5 Ingredients, No Eggs)