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These adorable muffins were awesome. The kids got to roll them in sugar which they loved. Then we ate them up while warm. Perfect summer muffin!
Lemon Yogurt Mini Muffin Recipe
Adapted from Cinnamon Spice and Everything Nice
1/4 cup lemon juice, fresh-squeezed
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 non fat vanilla yogurt
1 teaspoon lemon zest
1 teaspoon vanilla extract
topping:
2 tablespoons melted butter
sugar for rolling muffins in
1. Preheat oven to 400 degrees F. Grease a 12 cup muffin pan or a mini muffin pan.
2. Add lemon juice to a large glass then add milk; set aside. In a large mixing bowl whisk together flour, sugar, baking powder and salt. In a separate large bowl stir together milk mixture, butter, egg, yogurt, lemon zest and vanilla (don't worry if it looks clumpy or curdled).
3. 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 minis 12-14 minutes and large 18-20 minutes or until a cake tester comes out clean. Cool pans on wire racks 5 minutes, 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.
Makes 36 mini muffins
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