Easy Breakfast Muffins with Yogurt and Lemon (Quick Recipe)
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There’s nothing like the smell of fresh muffins baking in the morning. These breakfast muffins with yogurt and lemon are light, fluffy, and ready in just 25 minutes.
They’re simple enough for busy weekdays but still feel special enough for a weekend breakfast with the family. The yogurt gives them a soft, moist crumb, while a splash of lemon juice adds a bright, fresh flavor that makes them hard to resist. For an extra treat, I sometimes finish them with a sprinkle of homemade powdered sugar.
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What You’ll Love About This Recipe
Let’s Talk Ingredients
- Thick yogurt – Adds moisture and keeps the muffins tender. Tip: check out my recipe to make homemade yogurt!
- All-purpose flour – The base of the muffins for a soft structure.
- Unsalted butter – Gives richness and flavor.
- Lemon juice – Brightens the flavor; you can swap lemon juice with orange juice.
- Eggs – Bind the batter and help the muffins rise.
- Granulated sugar – Sweetens the muffins just enough for breakfast.
- Baking powder – Ensures a good rise and fluffy texture.
Supplies You’ll Need
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How to Make Homemade Muffins with Yogurt
Preheat your oven to 392°F (200°C). While it warms up, grab a mixing bowl and whisk together the yogurt, eggs, melted butter, sugar, and freshly squeezed lemon juice until the mixture is smooth.
Next, add the flour and baking powder and stir until just combined. Try not to overmix—this keeps the yogurt muffins soft and fluffy.
Lightly grease your muffin pan with butter so the yogurt lemon muffins won’t stick. Using a spoon, fill each cup about three-quarters full with the batter.
Bake these easy breakfast muffins with yogurt for about 20 minutes, until the tops are lightly golden. Check with a skewer—if it comes out clean, the muffins are done.
Let them cool slightly before serving, though they’re wonderful warm right out of the oven.
Tips for Success
- Use room temperature ingredients – It makes the batter easier to mix and helps the muffins rise evenly.
- Don’t overmix – Stir until just combined; a few lumps are fine.
- Grease the pan well – Even with non-stick pans, a light coat of butter makes removal easier. Or use paper liners for easier cleanup.
- Check early – Every oven is a little different, so start checking at 18 minutes.
- Freeze for later – Wrap individually and freeze. These breakfast muffins with yogurt and lemon keep well for up to 3 months and reheat beautifully in the oven or microwave.
Breakfast Muffins with Yogurt
Print Recipe
Equipment
- 1 Mixing bowl
- 1 whisk
- 1 spoon
- 1 muffin pan or 12 muffin cups
Ingredients
- 1 cup thick yogurt 240 grams
- 2 cups all-purpose flour 240 grams
- ¾ stick unsalted butter 80 grams
- 2 tbsp lemon juice 1 juiced lemon
- 2 eggs
- ½ cup sugar 100 grams
- 3 tsp baking powder
Instructions
- Preheat oven to 392°F (200°C).
- In a bowl, mix 1 cup of yogurt, 2 eggs, ¾ stick of butter, ½ cup of sugar, and 2 tablespoons of lemon juice until smooth.
- Add 2 cups of flour and 3 teaspoon of baking powder, mix until combined.
- Grease a muffin pan and fill the cups ¾ full with batter.
- Bake for 20 minutes, until golden brown and a skewer comes out clean.
Notes
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- Flavor variations – Add blueberries, raspberries, or chocolate chips for a fun twist. You could also swap the lemon juice for orange juice.
- Storage – Keep muffins in an airtight container at room temperature for 2–3 days. If you prefer, store them in the fridge for up to a week, though they may dry out a little—just warm them briefly before serving. For long-term storage, freeze individually for up to 3 months and reheat in the oven or microwave.
- Serving idea – These muffins pair wonderfully with fresh fruit, a little homemade yogurt, maple syrup, powdered sugar, or homemade jam for breakfast.
