Recipe Review: Lemon and Yoghurt in a Muffin? Yummmmmmy.
Cooking time: 30 – 40 minutes Serves: 12 muffins
Preheat oven: 190°C / 375°F
For the muffin mix
- 2 cups unbleached all-purpose flour*
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 cup natural cane sugar (or granulated stevia)
- 2 tbsp good quality honey
- 2 eggs, at room temperature
- 1 1/4 cups plain yogurt **
- 1/4 cup unsalted butter, melted and cooled
- 1 tbsp grated lemon zest
For the lemon glaze
- 1/3 cup fresh lemon juice
- 1/3 cup sugar (or granulated stevia) (or ~3-4 drops of liquid stevia with an extra tbsp water)
- 3 tbsp water (hot water if using granulated stevia)
1. Butter and flour a 12 muffin tin; or use silicon cups.
2. Sift together the flour, baking powder, baking soda, and salt. In a separate bowl, mix the sugar, honey, eggs, yogurt, butter, and lemon zest. Add the flour mixture and stir until well combined (the batter will be thick). Spoon the batter into the muffin tin and bake for 15 to 20 minutes, until the muffins are lightly browned.
3. While the muffins are baking, prepare the lemon syrup by mixing the lemon juice, sugar, and water until the sugar dissolves. When the muffins are fully baked, remove them from the oven and pierce the top of each with a fork. Drizzle lemon syrup over the muffins. Let them cool in the tin for 3 minutes, then remove them to wire rack to finish cooling.
*I'm new to gluten-free baking and I used the suggested flour recipe from It's All Good (due to success of two prior gluten-free recipes): add to 2 cups gluten-free flower; 1 tsp of Xantan gum, 2 tsp of baking powder and 2 tsp baking soda. What I didn't take into consideration is that Yoghurt can have a very similar natural action to baking powder and soda in baked goods and I really should have tried this recipe as written first. Why? I found it made my muffins too soft, too airy and in some parts too doughy (although this is also because it soaked up the lemon glaze). Next time I'll make these as-is and then determine whether it needs Xanthan gum or adjusted baking powder/soda measures.
** I used a mix of thick natural yoghurt and a delicious goat's milk natural yoghurt (not as thick) that I get at the Weesp Markt on Tuesdays.