Dessert

Lemon Yogurt Muffins with Lemon Glaze Recipe

BySana Jeannette March 27, 2026March 27, 2026

Introduction

These Lemon Yogurt Muffins are light, moist, and bursting with fresh citrus flavor. Perfect for breakfast or a simple snack, they combine tangy lemon with creamy dairy-free yogurt for a delightful treat. Plus, they’re easy to make with pantry staples.

The image shows a stack of lemon muffins in bright yellow paper cups, each topped with a light, glossy white glaze that has a slightly smooth and shiny texture. One muffin, placed on the top center, is broken in half to reveal its soft, fluffy, and moist inside with a pale yellow color. Several whole and halved fresh lemons with a bright yellow skin can be seen blurred in the background on a white marbled surface. The muffins appear moist and tender with slightly golden tops under the glaze, arranged closely together on a white plate with a black and white striped cloth underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups self-rising flour (see note 1)
3/4 cup dairy-free Greek yogurt (see note 2)

1/4 cup lemon juice (from 2 lemons) plus zest from 1 lemon
2/3 cup unrefined cane sugar (see note 3)

1/3 cup mild-flavor olive oil or canola oil
1 teaspoon vanilla extract or 1/2 teaspoon almond extract

1/2 cup powdered sugar (for glaze)
1 tablespoon lemon juice (for glaze)

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with paper liners and lightly spray or oil them. Set aside.

Step 2: In a large bowl, whisk together the yogurt, olive oil, lemon juice, lemon zest, sugar, and vanilla extract (if your yogurt is unflavored and unsweetened).
Step 3: Fold in the self-rising flour using a rubber spatula. Stir until the batter is smooth and thick but do not overmix.
Step 4: Divide the batter evenly among the 12 muffin cups.

Step 5: Bake for 22-25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
Step 6: Remove the muffins from the oven and let them cool on a rack at room temperature for about 1 hour before adding any glaze.
Step 7: To prepare the lemon glaze, stir the powdered sugar and lemon juice together in a small bowl until smooth.

Step 8: Drizzle the glaze over the cooled muffins and sprinkle with extra grated lemon zest to add a tangy touch.

Tips & Variations

Use almond extract instead of vanilla for a nutty twist.
For a richer flavor, substitute some of the olive oil with melted coconut oil.

If you don’t have self-rising flour, combine all-purpose flour with baking powder and a pinch of salt as a substitute.
The glaze is optional but adds a lovely sweetness and bright lemon flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. To refresh, warm the muffins briefly in the microwave or oven before serving. Glazed muffins should be kept refrigerated to prevent the icing from melting.