I love to have a variety of quick breakfast options on hand and I like to have them be as healthy as possible. My kids follow in my footsteps and love chocolate but my hubby is more into tangy flavors. So I make peanut butter chocolate muffins for the kids and I and my hubby loves these Lemony Yogurt Muffins.
These muffins are hearty while still feeling light and with Greek yogurt and some whole wheat flour they have a little extra health packed into them.
Lemony Yogurt Muffins
1 cup all purpose flour
1 cup whole wheat flour
2/3 cup sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 lemon, zested, and juiced (about 1/4 cup juice)
3/4 cup plain Greek yogurt
2 large eggs
1 tsp vanilla extract
1/8 tsp lemon extract
1 stick unsalted butter, melted
Whisk the dry ingredients together, including the lemon zest, in a large bowl.
In a separate bowl, whisk the wet ingredients together.
Pour the wet ingredients over the dry ingredients and gently but quickly stir it all together. A few lumps are okay and definitely don't overmix.
Scoop batter into a greased muffin tin or into liners in a muffin pan. Bake at 400 degrees F for 18 to 20 minutes until muffins are golden. Cool for 5 minutes and then turn out onto a wire rack to finish cooling.
I store these with no liners in the freezer in a Ziploc bag. They reheat well in the microwave or just when left out to thaw.
Adapted from Lemony Sour Cream Muffins from Parade Magazine
Labels: bread, breakfast