There’s something about the scent of lemon mingling with yogurt that just wakes up your kitchen. Muffin allo Yogurt e Limone brings that exact freshness into a soft, comforting bite ready for your breakfast table or a quiet moment alone. It’s the kind of muffin that doesn’t shout but gently invites you to pause and savor.
I remember one morning when I tried these muffins for the first time. The kitchen felt a bit chilly, and I was half-distracted by a phone call I almost forgot to hang up. As I pulled one muffin from the tin, the delicate lemon aroma lifted the fog of early hours. The crumb was tender, just slightly moist, and the tang of yogurt paired perfectly with the citrusy zing—nothing over the top, just a simple, honest bite. I wasn’t even sure if I should have had two, but then, well, they were gone before noon.
- The flavor is bright without being overpowering, making it a gentle wake-up call for your palate.
- The texture strikes a balance between fluffy and moist, thanks to the yogurt’s magic touch.
- It’s simple—and that’s kind of the point. No complicated steps or rare ingredients.
- Perfect whether you want a quick breakfast or a light snack; just don’t expect to share easily.
These muffins don’t pretend to be a fancy treat, but they find their perfect place in everyday moments. If you’re after something effortless yet satisfying, this recipe has your name on it.
PrintMuffin allo Yogurt e Limone
Deliziosi muffin soffici e profumati al gusto di yogurt e limone, perfetti per una colazione fresca o una merenda leggera.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
250 grams all-purpose flour
150 grams granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
125 grams plain yogurt
100 milliliters vegetable oil
Zest of 2 lemons
50 milliliters freshly squeezed lemon juice
1 teaspoon vanilla extract
Instructions
Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, beat the eggs lightly. Add the plain yogurt, vegetable oil, lemon zest, lemon juice, and vanilla extract, mixing until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix to keep the muffins light and fluffy.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Don’t worry about fancy kitchen gadgets here. A basic muffin tin and a few bowls will do the job. When serving, these muffins feel right alongside a cup of coffee or your favorite tea—sometimes with a smear of butter, sometimes just plain. I’ve tried adding a handful of blueberries once or twice, but honestly, the lemon and yogurt combo is so good on its own that I didn’t push it much further. You could experiment with a sprinkle of poppy seeds, or maybe a little honey drizzle, but those are just ideas I’ve half-tested.
FAQ
Q: Can I substitute Greek yogurt for plain yogurt?
A: You can, but it might make the texture a bit denser.
Q: How do I store these muffins?
A: They keep well in an airtight container at room temperature for a couple of days, or you can freeze extras.
Q: Are these muffins sweet enough for dessert?
A: They’re more of a light treat, not overly sweet—great for breakfast or a snack.
Q: Can I make them dairy-free?
A: I haven’t tried it myself, but swapping yogurt for a dairy-free alternative might work with some adjustments.
When you’re ready for a breakfast that feels like a gentle embrace, these muffins are waiting to brighten your morning. Save the recipe, try it out, and enjoy the little moments between sips and bites.