Soft, moist, and filled with bright citrus flavor, these Honey Lemon Yogurt Muffins are made with wholesome ingredients and naturally sweetened with honey. They’re perfect for breakfast, a light snack, or a lunchbox treat. The Greek yogurt gives these muffins a fluffy, tender crumb while lemon juice and zest bring a fresh zing.
If you love muffins that taste bakery quality but are simple enough for everyday baking, this recipe is for you.
Table Of Contents
Why You’ll Love this Honey Lemon Yogurt Muffins Recipe
- Naturally sweetened with honey, no refined sugar
- Moist and fluffy thanks to Greek yogurt
- Bursting with fresh lemon flavor from juice and zest
- Easy one-bowl preparation
- Great for make ahead breakfasts or freezer-friendly snacks
- Customizable with fruit, seeds, or glazes
Key Ingredients & Substitutions
- Honey : Honey is the main sweetener, giving these muffins a warm, floral sweetness and helping to keep them moist. You can use raw, local, or clover honey. Avoid substituting with maple syrup or agave, which will change both flavor and texture.
- Greek Yogurt : Thick Greek yogurt adds moisture, protein, and structure. Use plain, unsweetened yogurt for best results. If using regular (non-Greek) yogurt, reduce the quantity slightly to maintain the right consistency. For a dairy-free version, use coconut yogurt.
- Lemon Juice and Zest : Fresh lemon juice adds bright, tart flavor while lemon zest enhances aroma and depth. Always zest the lemon before juicing to get the most flavor.
- Flour : All purpose flour keeps the texture soft and tender. You can replace up to half with whole wheat flour for a heartier version. A 1:1 gluten free flour blend also works well for a gluten free option.
- Baking Powder and Baking Soda : These are essential for leavening, helping the muffins rise. Make sure they’re fresh and active.
- Oil : A small amount of neutral oil like canola or avocado oil adds tenderness without weighing the muffins down. Melted butter works as a substitute if desired.
- Egg : Egg binds the ingredients and provides structure. For egg-free muffins, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes).
The full list of ingredients and quantities can be found in the recipe card . . .
How to Make Honey Lemon Yogurt Muffins
1. Prepare the Oven and Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil or butter.
2. Mix Wet Ingredients
In a large bowl, whisk together Greek yogurt, honey, egg, oil, lemon juice, and lemon zest until fully combined and smooth.
3. Add Dry Ingredients
Sprinkle flour, baking powder, baking soda, and salt directly into the bowl. Stir gently until no dry streaks remain. Do not overmix.
4. Portion the Batter
Scoop the batter into the muffin cups, filling each about ¾ full. Use a standard ice cream scoop for even portions.
5. Bake
Bake for 18 – 22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
6. Cool
Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Additions & Variations
Blueberry Honey Lemon Muffins – Gently fold in 1 cup of fresh or frozen blueberries just before scooping the batter.
Poppy Seed Version – Add 1 tablespoon of poppy seeds for texture and a nod to the classic lemon-poppy seed combo.
Lemon Glaze – Drizzle cooled muffins with a simple glaze made from powdered sugar and lemon juice for a bakery-style finish.
Whole Grain Twist – Swap half the all purpose flour with whole wheat flour for added fiber and nutrition.
Dairy Free Option ; Use unsweetened coconut yogurt and a neutral dairy-free milk alternative if needed.
Helpful Tips for Best Results
- Use fresh lemons for the best flavor. Avoid bottled juice or dried zest.
- Zest first, then juice. It’s easier and ensures you don’t waste any flavor.
- Don’t overmix the batter. Overworking can lead to tough, dense muffins.
- Use room temperature ingredients for even mixing and better rise.
- Check early. Begin checking for doneness at 18 minutes to avoid overbaking.
How to Store Honey Lemon Yogurt Muffins
Room Temperature Storage
Store cooled muffins in an airtight container for up to 2 days. Place a paper towel underneath and on top to absorb moisture.
Refrigerator Storage
Store for up to 5 days in an airtight container. Let muffins come to room temperature before serving, or warm briefly in the microwave.
Freezer Storage
Freeze for up to 3 months. Wrap muffins individually in plastic wrap or place in a freezer-safe bag. Thaw overnight or reheat directly from frozen.
How to Reheat Honey Lemon Yogurt Muffins
In a Microwave
Warm a muffin on medium power for 15 – 20 seconds.
Using an Oven
Reheat at 300°F (150°C) for 8 -10 minutes for a soft, warm texture.
Serving Suggestions
- Serve with a cup of tea or coffee for a refreshing breakfast.
- Add a smear of butter or cream cheese for a richer bite.
- Pair with fresh fruit or a smoothie for a balanced snack.
- Pack in lunchboxes or picnic baskets for a portable treat.
Nutritional Value
Serving: 1 Muffin | Calories: 160 kcal | Carbohydrates: 25g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 180mg | Fibre: 1g | Sugar: 10g
(Nutritional values are estimates and may vary based on exact ingredients and portion sizes)
Recipe FAQ’s
Can I use regular yogurt instead of Greek yogurt?
Yes, but reduce the quantity slightly to keep the batter thick. Greek yogurt gives better structure and a fluffier texture.
Can I make these muffins gluten-free?
Yes. Use a 1:1 gluten-free baking flour. The texture may be slightly different but still soft and tasty.
Can I use bottled lemon juice?
Fresh lemon juice is strongly recommended for best flavor, but bottled lemon juice will work in a pinch.
Can I use less honey?
Yes. Reduce honey by 1–2 tablespoons for a less sweet muffin, but keep in mind this may slightly affect the moisture level.
What kind of oil works best?
Use a light-tasting oil like canola, avocado, or sunflower. Avoid strong oils like olive oil which can overpower the lemon flavor.
