Greek Yoghurt Lemon Muffins

Perfect for a picnic play date and a great way to get some probiotics into your little ones, I made a batch of these this morning and now my house smells delicious and lemony. If you feel like channelling your inner Martha Stewart than this is the one for you!

Greek Yoghurt Lemon Muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Serves: 12 muffins


  • 2 tbsp freshly grated lemon zest
  • 1 tbsp unsalted butter, melted and cooled
  • 3 tbsp freshly squeezed lemon juice
  • 1/3 cup nonfat greek yoghurt
  • 1 large egg, room temp
  • 1/2 cup honey
  • 2 cups wholemeal flour
  • 2 teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • 12 muffin paper cases
  • 2 tbsp freshly grated lemon zest


Start: Preheat oven to 170 degrees. Line a muffin tray with cases. Heat butter and honey over a medium heat for a few minutes until melted.

Next: Place the flour, baking powder, cinnamon, lemon zest in a bowl and mix well.

Next: In another bowl whisk together the butter, honey, egg, greek yoghurt and lemon juice and fold into the flour mixture until just incorporated. The mixture should be airy and light.

Finish: Pour into individual muffin cases and bake at 170 degrees for 15 minutes. Once cooked transfer to a wire rack to cool for 10 minutes before dusting with lemon zest.

Smart Tip:

Add fresh berries on top to add flavour and nutrition, mix between natural powerhouses strawberries, blueberries or raspberries, all high in antioxidants and fibre.

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