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Lemon Muffins (One-Bowl) Recipe

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3.8 from 9 reviews

These Lemon Muffins are light, fluffy, and bursting with fresh citrus flavor. Made in just one bowl, they're a quick and easy treat perfect for breakfast, brunch, or a delightful snack. The addition of Greek yogurt keeps the muffins moist while a simple lemon glaze adds a sweet and tangy finish.

Ingredients

Wet Ingredients

  • ¾ cup granulated sugar (150g)
  • 1 tablespoon lemon zest
  • 2 large eggs
  • ½ cup neutral oil (such as avocado or canola) (120ml)
  • ¾ cup plain 2% or whole-milk Greek yogurt (180g)
  • 3 tablespoons fresh lemon juice
  • 1½ teaspoons vanilla bean paste
  • ¾ teaspoon kosher salt

Dry Ingredients

  • 2 cups all-purpose flour (240g)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Glaze (Optional)

  • ½ cup powdered sugar (65g)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat & Prep: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly spray with cooking spray to prevent sticking.
  2. Mix the Wet Ingredients: In a large bowl, combine the granulated sugar and lemon zest. Using clean hands, rub the zest into the sugar until well incorporated. Add the eggs and whisk together until light and foamy, about 1 minute.
  3. Add Remaining Wet Ingredients: Add the neutral oil, Greek yogurt, fresh lemon juice, vanilla bean paste, and kosher salt to the sugar-egg mixture. Whisk thoroughly until the mixture is smooth and well combined.
  4. Add the Dry Ingredients: Sprinkle the all-purpose flour, baking powder, and baking soda over the wet ingredients. Gently fold the mixture with a spatula until just combined. It’s okay if the batter has a few lumps—do not overmix to keep muffins tender.
  5. Scoop & Bake: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full. Bake in the preheated oven for 18 to 22 minutes, or until the muffins are puffed, golden, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
  6. Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before glazing.
  7. Optional Glaze: While the muffins cool, whisk together powdered sugar and fresh lemon juice until smooth. Once muffins are completely cool, drizzle the glaze over the top. Serve immediately or store in an airtight container.

Notes

  • Ensure not to overmix the batter to keep muffins light and fluffy; a few lumps are fine.
  • Use fresh lemon juice and zest for the best citrus flavor.
  • You can substitute the neutral oil with melted coconut oil if preferred.
  • If you don’t have vanilla bean paste, use vanilla extract as an alternative.
  • For a dairy-free version, substitute Greek yogurt with a plant-based yogurt.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://recipeplenty.com/lemon-muffins-one-bowl-recipe/