This post may include affiliate links. Thank you for your support.

Soft, fluffy, impossibly moist, and bursting with bright citrus flavor, these Lemon Muffins taste like sunshine wrapped in a cozy hug! Featuring plenty of bold lemon flavor, a yogurt-kissed buttery crumb, a golden streusel topping, and a sweet lemon glaze, this is the type of muffin recipe that will have everyone reaching for *just* one more.

“Perfect lemon flavour; great instructions and photos! Still winter in Canada, but I wanted something to use extra lemons! A dozen vanished the first evening! Thats a keeper!”

– Andrea
Close-up photo of a lemon muffin made with yoghurt and finished with a glaze.

Update: This recipe was originally published in March 2017. I made updates to the post below to include more information about making this recipe for lemon muffins.

Hi, friends—happy first day of spring! To celebrate the season synonymous with sunshine, I’m bringing you magically delicious bakery-style muffins bursting with lemony goodness.

Table of Contents

About this lemon muffins

Imagine: the sweet and tangy aroma of lemon filling your kitchen as you pull a batch of warm homemade muffins straight from the oven.

Then, picture taking your first bite. The muffin is beautifully buttery with a soft and tender crumb thanks to the addition of Greek yogurt. And, it’s beautifully brimming with tangy, tart fresh lemon flavor. Plus, it’s finished with a crumbly, rich streusel topping and a sticky, sweet lemon-kissed glaze.

Truly, one bite of these lemon muffins and you’ll find the perfect cozy balance of delicious sweetness and citrusy zing.

Bonus points: this recipe for lemon muffins is a cinch to whip together. And, they’re as versatile as it is delicious. Whether you’re hosting a brunch, treating your family to a cozy breakfast, or celebrating a special occasion, these bakery-style lemon yogurt muffins are the perfect treat.

Why you will love this recipe

TL;DR? Get the details below:

  • Triple Dose of Bold Lemon Flavor. Fresh lemon zest lends aromatic oils, while lemon juice lends bright flavor, and a hint of lemon extract for bold goodness.  
  • Perfectly Soft Texture. Greek yogurt lends moisture, creating a soft, tender, ultra-fluffy lemon muffin, without any heaviness. 
  • Crumb Topping and Glazed Magic. A crumbly, buttery streusel topping and glossy, rich, lemon-scented glaze elevates these muffins from simple to bakery-worthy. 
  • Easy to Prepare. You’ll need just two bowls, a handheld mixer or stand mixer, and this straightforward recipe to bring the muffin batter together.
  • Simple Pantry Ingredients. Think: flour, sugar, butter, eggs, and yogurt—nothing fancy, just delicious.
  • Crowd-Pleasing, Any-Season Recipe. Family-friendly and perfect for any time of year, These handheld lemony beauties are perfect for any occasion from Easter brunch to Mother’s Day dessert and every single winter snack time in between.

If you’re a lover of muffins, be sure to try these reader-favorite recipes next: Chocolate Chocolate Chip Muffins and Doughnut Muffins with Cinnamon Sugar.

Overhead photo of all purpose flour, large eggs, a stick of butter, three whole lemons, and yogurt neatly arranged into individual bowls on a kitchen counter.

Ingredients for lemon and Yoghurt muffins

As promised, these homemade lemon yogurt muffins only require a few simple-to-find ingredients:

  • All Purpose Flour. The foundation of any muffin recipe, flour provides structure and helps the batter remain sturdy. 
  • Baking Soda. Give the muffins a rise and lift as they’re baking. 
  • Kosher Salt. Enhance all the flavors.
  • Unsalted Butter. Helps keep the muffins moist, tender, and rich. Be sure to use room temperature ingredients as they bond more easily and produce an evenly textured and smooth batter.
  • Sugars. Both granulated and light brown sugar are used to add a dynamic sweetness to the muffins.
  • Large Eggs. Lend structure, plus help bind the muffin batter.
  • Greek Yogurt. The secret ingredient to incredibly tender muffins. Yoghurt lends moisture, along with a touch of tangy flavor. Swap: Full-fat sour cream.
  • Extracts. Lemon extract lends a touch of bright, tart flavor, while pure vanilla gives a welcoming aroma. 
  • Fresh Whole Lemon. Both fresh lemon juice and lemon zest are what makes these muffins burst with fresh, zippy lemon flavor. Swap: Oranges are a great swap if you’re looking for a different citrus flavor.
  • Crumb Topping. A quick and simple combination of flour, light brown sugar, granulated sugar, and butter creates an utterly delicious, sweet and crumbly streusel topping that gets baked right on top of the muffins.
  • Lemon Glaze. A fast, whisk-it-together blend of confectioners’ sugar and fresh lemon juice produces a sticky, lemony glaze for the muffins.

If you love lemon flavored treats, check out these lemon crinkle cookies with cake mix next.

Recipe variations

Get creative in the kitchen to create a batch of glazed lemon muffins perfect for you and your family. Below are a few ideas to inspire:

  • Gluten-Free Lemon Muffin. Swap in a gluten-free flour you love, just make sure to use a brand that can be substituted in a 1:1 ratio for regular flour.
  • Lemon Poppy Seed Muffins. Add a tablespoon of poppy seeds to the muffin batter for a bakery-style flair.
  • Nutty Twist. If you prefer muffins with a little texture, add a handful of chopped and toasted walnuts to the batter. 
  • Lemon Blueberry Muffins. For a burst for berry, fruity goodness, fold a couple handfuls of fresh or frozen blueberries into the lemony muffin batter.
  • Cranberry Yogurt Muffins. Same idea as above, just use cranberries.
  • Jumbo Lemon Muffins with Yoghurt. Do you think bigger is better? Yeah, me too! Turn these standard muffins into jumbo muffins by baking for 5 minutes at 425°F. Then, reduce the oven to 350°F and bake for 21-24 minutes or until a toothpick comes out clean.

Need help making adjustments? Check out this article on baking conversions.

Slightly angled photo of two lemon yoghurt muffins with a lemon glaze.

Professional chef expert tips for perfect results every time

Follow the tips below to ensure your lemon muffins turn out perfectly moist and fluffy every single time:

  • Measure Flour Properly. Be sure to spoon the flour into the measuring cup and level it off, versus directing scooping from the bag. Packed flour will lead to dense muffins, instead of perfectly soft and tender lemon yogurt muffins. 
  • Room Temperature Ingredients. Room temperature ingredients combine more easily with the other ingredients which leads to a more cohesive, smooth batter.
  • Use Greek yogurt. Greek yogurt is thick in texture and provides moisture and structure. If you want to swap in regular yogurt you’ll need to strain it first.
  • Zest, Then Juice Lemon. Before juicing, use a microplane zester for fine lemon zest without any bitter pith. 
  • Don’t Over-Mix Muffin Batter. Be sure to fold the wet and dry ingredients together until they’re *just* combined. Unfortunately, over mixing the batter will make your muffins dense.
  • Fill Muffin Liners. For tall, bakery-style domes, be sure to fill the tins nearly full.
  • Press Crumb Topping Into Muffin Batter. Use your fingers to gently press the crumbs into the batter. This will help it adhere while the muffins are baking.
  • Bake Hot Then Lower Temperature. The initial hot burst gives you sky-high muffin tops. And then lowering the temperature allows the muffins to bake through, without drying out the crumb.
  • Glaze Before Eating. To keep the crumb top from getting soggy, I recommend glazing the lemon muffins just before enjoying. And, if you plan on freezing them, be sure to hold off on the glaze!

Step-by-step photos: making this lemon muffins recipe at home

If you’re looking for the detailed measurements and full recipe instructions, please scroll down to the bottom of the page. 

Step-by-step photo collage illustrating how to make lemon muffin recipe with written instructions on each step.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use regular yogurt instead of Greek yogurt?

Before I get to the answer, it’s important to note that Greek yogurt is regular yogurt that has been strained—therefore, it’s thicker in texture.

So, while you can use regular yogurt, you’ll need to strain it before making this lemon muffin recipe. Here’s how:

  • Suspend a fine wire mesh strainer over a bowl and line the strainer with cheesecloth.
  • Dump the yogurt on top of the cheesecloth and cover with plastic wrap.
  • Transfer the bowl to the refrigerator and allow the yogurt to strain for at least 1 hour, or up to overnight for best results.

How can I get a stronger lemon flavor?

As written, this muffin recipe gives bright citrus flavor thanks to the inclusion of three types of lemon. However, if you’re looking for a lip-puckering-bold lemon flavor, you can either add more lemon zest or try adding a splash more of the lemon extract.

Why are my lemon muffins with yogurt dense?

If your lemon and yoghurt muffins come out dense and/or dry, check out the tips below for baking up light and fluffy muffins:

  • Sift your flour. If you are looking for truly fluffy muffins, make sure you sift your flour after measuring and before adding to the mixing bowl. This will ensure you don’t end up with dense spots in your muffins.
  • Cream the butter. One key to muffins with a light texture is creaming the butter, and then creaming the butter with the sugar. Creaming helps aerate the ingredients and fills the batter with bubbles that will capture the gasses released by your leavening agent. Those bubbles will help produce muffins that are light with a fine crumb.
  • Use yogurt. Not only does yogurt impart creamy, tangy flavor and keep the muffins moist, but the acidity helps activate the baking soda, ensuring you bake up soft and fluffy muffins!
  • Correct leavening agents. Muffins need baking powder, baking soda, or both to “rise” and become fluffy! Make sure you are using the correct type and amount in your muffin batter.
  • Proper oven temperature: Your baking technique and oven temperature is a crucial factor for baking light, fluffy lemon muffins! During the first 15 minutes of baking, the leavening agents react to heat which causes your muffins to puff up. For the fluffiest muffins, bake for 5 minutes at a heat of 425°F. Then, reduce the oven temperature to 350°F and continue baking for 13-15 minutes. The initial burst of hot air helps lift the tops of the muffins quickly, while reducing the temperature allows the insides of the muffins to bake without drying out. Read: Fluffy, sky high muffins, just like your favorite bakery!

Can I reduce the sugar?

You are always more than welcome to do whatever you’d like—after all, it’s your kitchen. However, I can only guarantee to stellar results when you follow the recipe as directed. While you can try to reduce the amount of sugar, please note it will affect both the moisture and flavor in your lemon muffins.

Do I need the crumb topping?

No, absolutely not. While the crumbly streusel topping lends delicious texture, sweet flavor, and bakery-style appeal, you can skip it if you prefer.

Can you make this recipe in advance?

You can make Lemon streusel muffins ahead of time! In fact, they are the perfect treat to have on hand for grab-and-go breakfasts, brunch for a crowd, quick snacks or easy desserts!

I recommend making a double batch of this lemon muffin recipe and storing them in them in a bread box, refrigerator or freezer. (More on storing and freezing muffins below.)

Close-up photo showcasing the tender texture and crumb topping on a lemon and yoghurt muffin.

Serving lemon yogurt muffins

  • With a Warm Drink. Enjoy a freshly baked lemon muffin alongside a steamy cup of coffee, breakfast tea, hot chocolate, or hot white chocolate for a delightful breakfast or mid-morning treat.
  • Grab-and-Go Snack: Grab a muffin or two on your way out the door for a quick and satisfying snack on the run. I love adding a muffin to my hiking bag along with a little granola or an energy bar.
  • Family Breakfast Bonanza: Serve these lemon yogurt muffins alongside your favorite morning mains like avocado eggs for a delicious spread.
  • Hosting Brunch: Serve these jumbo blueberry muffins alongside your favorite classic egg dishes, like scrambled eggs made in the oven, and lemon blueberry bars for a sweet and savory brunch combination everyone will love.
  • At a Potluck or Picnic: Bring a batch of these lemony muffins to a potluck or picnic as a convenient and crowd-pleasing dessert option.

Unique serving ideas

Storing leftovers

  • Room Temperature Storage. Let the muffins cool completely, then store in an airtight container at room temperature for about 3 to 4 days.
  • Refrigerator Storage. After cooling, store leftover lemon muffins in a sealed container in the fridge for up to 7 to 10 days. (Note: This is a great storage option for warmer kitchens or glazed muffins.)
    • Storage Tip. Line your container with a sheet of paper towel, and then arrange the muffins on top in a single layer. Next, cover the top of the muffins with another sheet of paper towel before sealing the container with a tight-fitting lid. Why? The paper towels will absorb the excess moisture from the muffins and allow them to stay fresher for longer.
  • Freezing Instructions. Skip the glaze and allow the lemon muffin recipe to cool completely. Next, wrap each individually in plastic wrap. Then, transfer them into a freezer-safe resealable bag and store in the freezer for up to 2 to 3 months. Then, thaw them on the counter before reheating.
  • Reheating Instructions. Warm muffins in a 325-350°F for about 5-8 minutes. Alternatively, wrap in a damp paper towel and microwave in short bursts until just warm. 
Close-up photo showcasing the tender inside crumb of a lemon muffin made with yogurt.

Perfectly tender, sky high, bursting with lemony goodness, topped with a buttery crumb, and drizzled with a sticky-sweet glaze. This lemon muffins recipe is the kind of treat that disappears quickly. And, earns repeat requests from everyone.

Easy to make, endlessly customizable, and loved by all, I hope you bake up a batch of these lemon yogurt muffins in your own kitchen. Just don’t forget to come back and drop a comment below or tag me on social media. I truly love cheering you on in the kitchen!

Until next time, cheers!

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More muffins with fruit!

Straight on photo of a homemade lemon muffin made with three types of lemon and yogurt.

Lemon Muffin Recipe

5 from 12 votes
Author: Cheyanne Holzworth
Total Time: 50 minutes
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 12 muffins
Print Recipe Pin Recipe
Soft, fluffy, impossibly moist, and bursting with bright citrus flavor, these Lemon Muffins taste like sunshine wrapped in a cozy hug! Featuring bold lemon flavor, a buttery, yogurt-kissed crumb, a golden streusel topping, and a sweet lemon glaze, this is the type of muffin recipe that will have everyone reaching for *just* one more.

Equipment

  • 2 Mixing Bowls – for the muffin batter
  • 2 Handheld or Stand Mixer – for mixing
  • 2 Muffin Pan – for baking the lemon muffins

Ingredients 

Lemon Muffins

Crumb Topping

Lemon Glaze

Instructions

  • Preheat Oven and Prep Pan: Arrange the oven rack to the center position and then preheat the oven to 425 degrees F. 
    Line a regular 12-count or Jumbo 6-count muffin pan with muffin liners or cupcake liners. Then set it aside.
  • Prepare the Crumb Topping: In a medium bowl whisk together the flour, both sugars, and 1/8 teaspoon of salt until fully combined. 
    Slowly pour in the melted butter and use a large fork to blend the ingredients together until small crumbs form. If larger crumbs are desired, continue to mix the ingredients.
    Once you have the crumbles the size you'd like, set the crumb topping aside.
  • Mix Dry Ingredients: In a medium bowl whisk together the flour, baking soda, and salt until fully combined. Then, set the bowl aside.
  • Mix Wet Ingredients: In a large mixing bowl using a handheld, or stand mixer fitted with the paddle attachment, beat the butter on HIGH speed until smooth and creamy, about 1 minute. 
    Add both sugars and continue to beat on HIGH speed until the mixture is well-creamed and paste-like, about 2 minutes. Stop to scrape down the sides and bottom of the bowl as necessary. 
    Add the eggs, yogurt and extracts. Beat on MEDIUM-LOW speed for 1 minute, then increase speed to HIGH until mixture is combined and creamy, stopping to scrape down the sides of the bowl as necessary.
  • Add Dry to Wet Ingredients: Add the dry ingredients into the mixing bowl with the wet ingredients.
    Then, use a spatula to fold until the ingredients are ALMOST combined. 
    Add in the lemon juice and zest and continue to gently fold until the ingredients are JUST combined and no pockets of flour remain. (Note: The batter should be thick.)
  • Portion Batter in Muffin Tins: Evenly divide the muffin batter among the muffin tins, filling each cavity until it's almost all the way full to the top.
    Sprinkle the crumb topping over top the muffin batter, filling each tin past the top. Then, use your fingers to very gently press the crumbs into the batter so the crumbs are flush with the top of the tins.
  • Bake Muffins: Transfer the lemon muffins to the preheated oven and bake for 5 minutes at 425°F.
    Then – leaving the muffins in the oven and oven door closed – reduce the oven temperature to 350 degrees.
    Continue to bake the muffins for an additional 13-15 minutes for regular muffins, or 21-24 minutes for jumbo muffins, or until a toothpick inserted into the center comes out clean (a few crumbs are fine).
    Remove the muffins from the oven and place the pan onto a wire rack. Let the muffins cool in the pan for 10 minutes. Then transfer the muffins to the wire rack to cool completely.
  • Meanwhile, Make the Glaze: Whisk together the powdered sugar with 2 tablespoons of lemon juice until smooth and combined. Use a spoon and taste the glaze, then adjust with more lemon juice if a tarter and thinner glaze is desired.
  • Glaze and Serve Lemon Muffins: Drizzle the lemon yogurt muffins with the lemon glaze and enjoy!

Video

[adthrive-in-post-video-player video-id=”f0JomR8B” upload-date=”2020-03-17T15:34:23+00:00″ name=”Lemon Muffin Recipe” description=”Soft, fluffy, impossibly moist, and bursting with bright citrus flavor, these Lemon Muffins taste like sunshine wrapped in a cozy hug! Featuring bold lemon flavor, a buttery, yogurt-kissed crumb, a golden streusel topping, and a sweet lemon glaze, this is the type of muffin recipe that will have everyone reaching for *just* one more.” player-type=”default” override-embed=”default”]

Notes

  • Flour: It is really important you measure your flour correctly. Make sure you SPOON the flour into your measuring cup, and then LEVEL it off. Don’t just dip your measuring cup into your container of flour! If you do this your flour ends up more compact, AKA you end up with more flour than 1 cup, and that’s a no-no.
  • Yogurt: Make sure you use Greek yogurt to make these muffins. Greek yogurt is simply regular yogurt that has been strained to remove the water. If you want to use regular yogurt, you can just strain it yourself-it’s super easy to do!
    • Simply suspend a fine wire mesh strainer over a bowl and line the strainer with cheesecloth.
    • Dump the yogurt on top of the cheesecloth and cover with plastic wrap.
    • Transfer the bowl to the refrigerator and allow the yogurt to strain for at least 1 hour, or up to overnight for best results.
  • Lemon: The amount of lemon juice in the glaze will depend on how thick or thin of a glaze is desired. I used 2 tablespoons of lemon juice in my glaze and I found it to be perfect, but if you want a thinner, tarter glaze, use all 3 tablespoons.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 12 servings (not including optional glaze). Exact information will depend upon the brands of ingredients and precise measurements used.
 

Nutrition

Calories: 318kcal    Carbohydrates: 49g    Protein: 6g    Fat: 11g    Saturated Fat: 6g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 3g    Trans Fat: 0.4g    Cholesterol: 57mg    Sodium: 165mg    Potassium: 89mg    Fiber: 1g    Sugar: 23g    Vitamin A: 338IU    Vitamin C: 2mg    Calcium: 39mg    Iron: 2mg
Course: Breakfast, Dessert, Snack
Cuisine: American

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content under copyright protection. Please do not use any images without prior permission. Kindly do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.