Lemon Yogurt Sugar Muffins

• Vegetarian

• Produce

  • 1 tsp Lemon, zest

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Lemon juice, Fresh Squeezed

• Baking & Spices

  • 2 cups All-purpose flour
  • 2 1/2 tsp Baking powder
  • 1 Granulated sugar
  • 1/2 tsp Salt
  • 1/2 cup Sugar
  • 1 tsp Vanilla extract

• Dairy

  • 3/8 cup Butter
  • 1/2 cup Greek yogurt, nonfat plain
  • 3/4 cup Milk

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 1/4 cup fresh-squeezed lemon juice
• 3/4 cup milk
• 2 cups all-purpose flour
• 1/2 cup sugar
• 2 + 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup butter, melted
• 1 egg, slightly beaten
• 1/2 cup nonfat plain Greek yogurt
• 1 teaspoon lemon zest, just the yellow part not the pith
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• granulated sugar

Directions

• Preheat oven to 400 degrees F. Grease a 12 cup muffin pan or a 24-cup mini muffin pan.
• Add lemon juice to a large glass then add milk; set aside.
• In a large mixing bowl whisk together the flour, sugar, baking powder and salt. In a separate large bowl stir together the milk mixture, butter, egg, yogurt, lemon zest and vanilla (don’t worry if it looks clumpy or curdled).
• Make a well in center of the dry ingredients and add the wet, stir just to combine, dont overmix or youll have rubbery muffins.
• Spoon batter or use an ice cream scoop to fill muffin cups 3/4 of the way full. Bake minis 12-14 minutes and large 18-20 minutes or until a cake tester comes out clean.
• Cool pans on wire racks 5 minutes then turn out and brush the tops and sides with melted butter, dip or roll in sugar - you can put sugar in a paper bag and gently shake each muffin until coated. Once cooled roll in sugar again.