Lemon Yogurt Muffins

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www.theconsciousplantkitchen.com

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 Time10

Cook Time40

cool down1

Total Time1 50

Servings: muffins

Calories: 171.3kcal

Author: Carine Claudepierre

Ingredients

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

US Customary - Metric

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.

Nutrition