Ingredients

The following ingredients have 12 Servings
  • 2 cups all purpose flour
  • 3/4 cups sugar
  • 1 tbsp lemon zest (1 large lemon, reserve 1-2 tsp to sprinkle on top)
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg, beaten
  • 1/2 cup Plain Greek Yogurt (or plain yogurt)
  • 1/2 cup milk
  • juice of 1 large lemon
  • 1/2 cup vegetable oil
  • 1 tsp pure vanilla extract
  • 1/2 cup confectioners’ sugar
  • 1 to 2 tsp lemon juice

Instruction

  • Preheat the oven to 400 degrees. Prepare a 12-cup muffin tin with cooking spray or line with muffin cups.
  • In a medium bowl combine flour, sugar, lemon zest, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients.
  • In a separate bowl combine egg, yogurt, milk, lemon juice, vegetable oil, and vanilla. Add the egg mixture to the dry ingredients. Stir just until moistened. The batter will be lumpy. Divide the batter evenly into the muffin cups – I like to use a large cookie scoop (affiliate link) — and fill each cup 2/3 full. Bake the muffins in the preheated oven for 17 to 19 minutes, or until golden. Cool in the muffin tin about 5 minutes before transferring to a wire rack to cool.
  • To make the glaze, stir together the confectioners’ sugar and reserved lemon juice until your glaze is easily drizzled. Over warm muffins, drizzle the glaze and serve warm.