Lemon Lime Muffins
These lemon lime muffins come together in one bowl with no mixer needed. Greek yogurt keeps them tender and moist, and a fresh lime glaze adds the perfect finishing touch.
Servings: 12 Muffins
Calories: 199kcal
Ingredients
- 1 Egg
- ¼ cup Oil
- ½ cup Sugar
- ½ cup Greek Yogurt plain or vanilla both work
- ½ cup Milk
- 1 Lemon juice and zest
- 1 ¾ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 cup Powdered Sugar
- 1 Lime juice and zest
Instructions
For the Lemon Muffins
- Preheat the oven to 350° F.
- Spray a muffin pan with nonstick spray, or line with paper liners.
- Whisk an egg in a medium size mixing bowl. Add the canola oil, milk, Greek yogurt, sugar, lemon juice, and zest. Mix.
- Combine the flour with the baking powder, baking soda, and salt. Add to the wet ingredients and stir just until combined.
- Divide the batter between 12 muffin cups.
- Bake the muffins for 16 - 20 minutes, until a toothpick inserted in the center comes out clean. Cool slightly.
For the Lime Glaze
- Mix together powdered sugar and lime zest. Add the lime juice until you get a thin enough consistency to dip the muffins in. Use extra lime juice or a bit of milk if necessary.
- Dip the muffin tops into the lime glaze. Set on a piece of parchment paper to catch any drips.
Notes
If you want more lemon flavor, add the juice and zest of a second lemon.
Store the muffins lightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Even thought these photos show the muffins with muffin papers, I prefer to make them without. That way the lime glaze has a chance to drizzle down the side of the muffin.
Nutrition
Calories: 199kcal | Carbohydrates: 35g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 15mg | Sodium: 142mg | Potassium: 70mg | Fiber: 1g | Sugar: 19g | Vitamin A: 41IU | Vitamin C: 6mg | Calcium: 51mg | Iron: 1mg