I seem to be gravitating towards lemon-based recipes a lot at the moment – it must be the onset of spring that’s making me crave some lovely lemony flavours. I made these lemon yogurt muffins with a strawberry jam filling on the spur of the moment, when I was feeling a bit stressed/sad and just needed the joy of baking to pull me out of it.
They were really easy to make – I found a basic for the muffins online and just added the jam. I’ve made some adjustments to my recipe (at the end of this post), as I think the original recipe didn’t call for quite enough sugar, and the baking time could have been reduced – you can see from these pictures that my muffins are a bit browner than usual!
Aside from that, these muffins really are deliciously tangy and nicely soft thanks to the yogurt. Definitely go for the full-fat stuff here – low-fat yoghurt just won’t cut it, I’m afraid! The jam adds some much-needed sweetness considering the low sugar content of the original recipe – the muffins could still do with a bit more sugar though! (Apologies to your dentist).
Adapted from this recipe
Makes 12 muffins
- 2 eggs, beaten
- 125g caster sugar
- 240g full-fat yogurt (I used Greek yogurt)
- 100ml vegetable or sunflower oil
- 300g plain flour
- 3 tsp baking powder
- 0.5 tsp salt
- grated zest of 2-3 lemons
- 60g strawberry jam (or another jam of your choice)