Our daughter has started sleeping later and later. Thus meaning we sleep later, thus meaning Adam has less time to make breakfast on most mornings. He use to make a rather big breakfast for himself and her, but lately she has been waking up about 20 minutes before he needs to head out the door.
I wanted to make him something he could take on those mornings I have had these saved to try forever, and just never got around to making them. These were simple to whip up. I had plans to add the sugar but Adam stole one before I could get it and said they were good and not to mess with them. I listened. I froze these and now he can as many as he wants on mornings we slept in a bit.
Lemon Yogurt Muffins (From: Cassie Craves, Originally From: Cinnamon Spice and Everything Nice)
- 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 lemon yogurt
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons melted butter
- Sugar
Preheat oven to 400 degrees. Grease a mini muffin pan.
In a large mixing bowl whisk together flour, sugar, baking powder and salt. In a separate large bowl stir together milk, lemon juice, 1/4 cup butter, egg, yogurt, lemon zest and vanilla (don’t worry if it looks clumpy or curdled).
Make a well in center of dry ingredients and add wet, stir just to combine. Spoon batter or use an ice cream scoop to fill muffin pan. Bake 12-14 minutes or until a toothpick comes out clean.
Cool pans on wire racks 5 minutes, then turn out and brush tops with melted butter. Dip or roll in sugar while still warm. Best eaten immediately. If they cool off and become sticky roll in sugar again.
{ 3 comments… read them below or add one }
I LOVE these muffins. I really do need to make them again!
That recipe sounds so good!!
These look great, will have to try them!