Lemon, Yoghurt and White Chocolate Muffins

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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.

A cooling rack holds 12 golden-brown muffins. In the background are two lemons, white chocolate chips, and a plate with more chocolate chips on a wooden table.

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:

A collection of baking ingredients on a counter: rice bran oil, flour, white sugar, Greek yogurt, baking powder, chocolate bits, two lemons, and two eggs.

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.

A glass bowl containing cracked eggs, melted butter, and a dollop of sour cream, ready to be mixed.

A glass bowl filled with thick, yellow batter containing visible lumps and small pieces, likely for baking or cooking preparation.

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.

A glass bowl containing a mound of flour on top of a yellow liquid batter, ready to be mixed.

Two silicone muffin trays filled with unbaked muffin batter are placed on a countertop, ready to be baked.

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.

Two muffin trays, each holding six freshly baked golden muffins, are placed side by side on a gray countertop.

A split corn muffin sits on a rustic white wooden surface, showing its moist, crumbly interior; more muffins are on a cooling rack in the background.

Leave to cool in the tray for 5 minutes, then transfer to a wire rack to cool completely.

Eight lemon muffins are arranged on a rectangular plate, with white chocolate chips and whole lemons visible in the background on a rustic wooden table.

Recipe FAQs:

Can I make these muffins without white chocolate?

Yes, simply leave the chocolate out for plain lemon yoghurt muffins.

Can I freeze these muffins?

Absolutely. Once cooled, freeze in an airtight container or ziplock bag for up to 2 months.

Can I make these muffins gluten free?

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.

A clear Ziploc bag labeled Lemon Muffins contains five small, golden-brown muffins on a gray surface.

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.

Related Recipes:

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Lemon, Yoghurt and White Chocolate Muffins

Yield: 18 medium muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Additional Time: 5 minutes

Total Time: 45 minutes

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: 1
Amount 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