Lemon Yogurt Muffins

These lemon muffins go through two lemon applications, and that’s what makes them memorable. Fresh zest goes into the batter for perfumed citrus oil, and a quick lemon-juice syrup gets brushed over the hot muffins straight out of the oven, creating a slightly sticky, sharply tangy top that cuts through the tender yogurt-softened crumb.

Piercing the hot muffin tops with a fork before brushing the syrup is the crucial step that separates this from a standard glazed muffin, it lets the syrup soak deep instead of just sitting on the surface.

Yogurt is the real secret to tender muffins. Its acidity reacts with the baking soda for extra lift, and its fat keeps the crumb moist for days. Plain full-fat yogurt works best, Greek yogurt is too thick unless thinned with a splash of milk.

Fold the flour mixture in just until combined, visible streaks of flour are fine. Overmixing develops gluten and gives you tough, tunnel-riddled muffins.

Three minutes of rest in the tin before transferring to a rack lets them firm up enough to release without sticking or tearing the bottoms.

Kitchen Tips

• Zest the lemons first with a microplane, then juice them, zesting a juiced lemon is frustrating
• Don’t skip the fork-pierce step, unpierced muffins get glazed instead of soaked
• Use a ¼ cup ice cream scoop for even portions, uneven muffins bake at different rates
• Store airtight at room temperature 2 days, the crumb stays moist but the top loses its stickiness after day one

Variations

• Add a cup of fresh blueberries or raspberries folded into the batter for berry-lemon muffins
• Swap lemon for lime or a mix of citrus zests for variety
• Add a teaspoon of vanilla and a pinch of cardamom to the batter for warmer flavors