Ingredients
Syrup
| 1/3 cup | fresh lemon juice | | 1/2 cup | sugar | | 2 tbsp. | water |
Muffins
| 2 cups | flour | | 1/3 cup | sugar | | 2 tbsp. | grated lemon zest | | 1 tsp. | baking power | | 1 tsp. | baking soda | | 1/2 tsp. | salt | | 1/4 cup | butter, melted and cooled slightly | | 2 | lg. eggs, lightly beaten | | 1 cup | lemon-flavored yogurt | | 1/4 cup | milk or | | heavy cream |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
Preheat oven to 350°F. Grease 12 standard size muffin pan cups. To prepare syrup, in a small saucepan, mix together lemon juice, sugar, and water. Bring to a boil, stirring; boil for 2 minutes. Set aside. To prepare muffins, in a medium bowl, mix together flour, sugar, lemon zest, baking powder, baking soda, and salt. Mix together melted butter, eggs, yogurt, and milk. Add yogurt mixture to flour mixture; mix with a fork until dry ingredients are evenly moistened. Do not overmix. Spoon batter into prepared pan, filling cups almost to top. Bake muffins until golden brown and a toothpick inserted in center comes out clean, 20 minutes. Using a toothpick, pierce top of each warm muffin 8 to 10 times. Immediately spoon some syrup over each muffin. Transfer to a wire rack to cool.
Author's Comments
Be sure to add syrup while muffins are still warm so it is absorbed more easily. For a simple variation, use vanilla yogurt, or try other fruit-flavored yogurts, such as cherry, strawberry or raspberry.
Similar Recipes
lemon muffin, muffin