Soft, fluffy and tangy muffins made from pantry staples including, flour, sugar, oil, eggs, lemon juice, yoghurt and white chocolate. The perfect morning tea treat.
These Lemon, Yoghurt and White Chocolate Muffins are soft and moist with the perfect balance between sweet and tangy. The secret to the lovely texture is the combination of oil and Greek Yoghurt. A great recipe to make when you have plenty of lemons, or if you've frozen some juice and zest earlier on. For other epic lemon recipe, have a look at our Lemon Meringue Pie or our Lemon Poppyseed Muffins.
Ingredient notes:
- Lemons: This is an excellent recipe to use lemons in when they are in season and available! I also freeze lemon zest and juice to use at a later date for baking.
- Greek Yoghurt: The yoghurt gives the muffins a lovely moist texture as well as a tangy flavour that compliments the white chocolate well.
- Oil: As there is a cup of oil in this recipe, it's important to use a neutral flavoured oil. I used rice bran oil but you could also use canola or sunflower oil.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Line a 12 hole muffin tray with paper cases or grease with butter or oil. In a large bowl, whisk together the sugar, eggs, lemon zest and juice, oil and yoghurt until smooth.
Sift in the flour and baking powder. Gently fold into the wet ingredients until just combined, do not over mix. Stir through the white chocolate bits.
Divide the mixture evenly between the muffin cases, filling each about ¾ full. Bake for 25 minutes or until cooked through and springy to the touch.
Leave to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
Recipe FAQs:
Yes, simply leave the chocolate out for plain lemon yoghurt muffins.
Absolutely. Once cooled, freeze in an airtight container or ziplock bag for up to 2 months.
I have... and to be honest they were just a bit dense. I'd look for a gluten free specific muffin recipe instead.
Storage:
Store the muffins in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 2 months. Defrost at room temperature or warm briefly in the microwave before serving.
Top tips:
- Do not overmix the batter or the muffins may become dense instead of light and fluffy.
- For extra lemon flavour, drizzle cooled muffins with a simple lemon icing.
- Frozen raspberries or blueberries can be added for a fruity variation. If using standard-sized muffin tins, reduce the baking time slightly and check from 18-20 minutes.
- These muffins are best enjoyed fresh on the day they are baked but stay lovely and moist for several days.
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Lemon, Yoghurt and White Chocolate Muffins
Soft, fluffy and tangy muffins made from pantry staples including, flour, sugar, oil, eggs, lemon juice, yoghurt and white chocolate.
Ingredients
- 1½ cups white sugar, 330g
- 2 eggs
- Zest of 2 lemons
- 70 ml lemon juice, approx 2 medium lemons
- 1 cup rice bran oil
- 1 cup thick greek yoghurt
- 2 cup plain flour, 300g
- 1 Tbsp baking powder
- 100g white chocolate bits, drops or chips
Instructions
- Preheat the oven to 170°C fan bake. Line a 12 hole muffin tray with paper cases or grease with butter or oil.
- In a large bowl, whisk together the sugar, eggs, lemon zest and juice, oil and yoghurt until smooth.
- Sift in the flour and baking powder. Gently fold into the wet ingredients until just combined, do not over mix.
- Stir through the white chocolate bits.
- Divide the mixture evenly between the muffin cases, filling each about ¾ full.
- Bake for 25 minutes or until cooked through and springy to the touch.
- Leave to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 4 days.
- Can be frozen in an airtight container or ziplock bags for up to 2 months.
- Add raspberries or blueberries along with the white chocolate for a fruity twist.
- Leave the chocolate out if you want them plain.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 273Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 23mgSodium: 108mgCarbohydrates: 54gFiber: 4gSugar: 25gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Carolyn says
MM VJ these sound and look good enough to try and it just so happens I have these ingredients in my pantry
VJ cooks says
Do it! Let me know how you get on!
Desiree says
Hi, would this work with dairy free yogurt?
VJ cooks says
Yes!
Sarah says
Thanks for the recipe! We added coconut too - so tasty!
VJ cooks says
Oh yum. Glad you enjoyed them!
Carolyn says
Wow VJ, what a lovely batter it is and I noticed it was 1TBSP not 1 tsp of BP so I adhered to your measurement and I had enough for 14! cakes, lovely muffins will certainly be making these again yum
VJ cooks says
Yes definitely 1 Tablespoon! They can make anywhere from 12 - 18 depending on what size muffin tin you use.
Carolyn says
Mine are very pillowy and large lol but very nice
Tracy spicer says
Can I replace the rice brand oil with veg oil ?
VJ cooks says
Yes you can. It will alter the taste a little though.