Description
Soft and fluffy lemon Greek yogurt muffins.
Ingredients
Scale
- 1 3/4 cups All-Purpose Flour sifted
- 3/4 cup + 3 tablespoons Caster Sugar
- 2 Lemon Zest
- 4 tablespoons Lemon Juice freshly squeezed
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 cup Plain Greek Yogurt
- 1/4 cup Fresh Whole Milk
- 1/2 cup Canola Oil
- 2 large Egg lightly beaten
- 1 teaspoon Pure Vanilla Extract
- Candied Lemon Zest
- 2 Lemons well cleaned
- 1 cup Water
- 1 cup Caster Sugar
- Powdered Sugar for dusting
Instructions
- In a large bowl, combine flour, sugar, lemon zest, baking powder, and baking soda. Stir.
- In another bowl, whisk egg, yogurt, milk, and lemon juice. Stir into dry ingredients.
- Fill muffin cases 3/4 full with batter.
- Bake for 15-17 minutes or until a toothpick comes out clean.
- Transfer to a wire rack and cool for 5-7 minutes.
- Get zest from lemons and slice the white pith part. Cut into julienne slices.
- Place julienned zest in a small bowl and add boiling water. Let stand for 15 minutes and drain.
- In a small saucepan, add sugar and water and bring to boil over medium heat.
- When sugar is dissolved, add julienned zest, reduce the heat to low, and cook for 10 minutes.
- Remove from heat and strain lemon zest. Separate them on a baking sheet lined with parchment paper. Sprinkle the peels with a lightly coating of powdered sugar so they are easy to separate.
- Garnish the muffins with candied lemon zest and powdered sugar.
Notes
- Sifting flour ensures a lighter muffin texture.
- Use fresh ingredients for the best flavor.
- Cool muffins slightly before removing from the pan.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg