Lemon Yogurt Sugar Muffins

Lemon. Yogurt. Sugar. Muffins. What’s not to love about those four words? When you put them all together, they make up one luscious, irresistible sweet treat that would be absolutely perfect for Easter this weekend.

As soon as I saw this recipe pop up in my blog reader, I knew I’d be making these muffins. This is in spite of the fact that my husband detests lemon desserts (he had a bad experience with something called “lemonade pie” years ago, and it really stuck with him). I’m so glad that I made them anyway, because my boys and I loved them -- and I even caught Joe sneaking a second muffin after he’d just told me that they were only “all right.” He has a lemon-hating reputation to uphold, apparently.

These muffins remind me of the pumpkin doughnut mini muffins I love so much, in that both muffins are dipped in butter and rolled in sugar. It’s such a wonderful method to use to add a different textural element. I upped the lemon flavor of these even more by using lemon yogurt in place of the Greek yogurt called for in the original recipe. I love the way the crackly, sweet sugar complimented the soft, tangy muffins. I’m going to try this with oranges, too, and I can almost guarantee that version will be just as delicious.

By the way, if you haven’t checked out Reeni’s blog, you really should. She has so many incredible original recipes. Somebody needs to get that girl a cookbook deal!

Lemon Yogurt Sugar Muffins
slightly adapted from Cinnamon Spice & Everything Nice

1/4 cup fresh-squeezed lemon juice
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 lemon yogurt
1 teaspoon lemon zest
1 teaspoon vanilla extract
2 tablespoons melted butter
Sugar

1. Preheat oven to 400 degrees. Grease a mini muffin pan.

2. In a large mixing bowl whisk together flour, sugar, baking powder and salt. In a separate large bowl stir together milk, lemon juice, 1/4 cup 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 12-14 minutes or until a toothpick comes out clean.

4. Cool pans on wire racks 5 minutes, then 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.