Aug 6, 2011

Lemon Yogurt Muffins

Lemon Yogurt Muffin with Pecans

I had every intention of keeping up the blogging throughout the summer but once again, weeks go by and it’s been silent on In the Shell of A Nut. That was definitely not my intention but I’ve updated some things that will hopefully help me stay more up to date. The biggest thing is the computer! I finally traded in the 6 year old macbook for a new macbook air! I’m not joking when I say that the new computer is thinner than the top of the old (much larger) mac. Even better though is how speedy everything is! Blogging got easier and I’m hoping that equates to catching up on all the images and new recipes I have just waiting to be added!

While I find it almost impossible to name a favorite muffin, these lemon yogurt muffins immediately went to the top of my list after taking the first bite. In fact, about ten minutes after they were in the oven, the smell that filled the apartment was enough for me to know that this muffin was a winner. The yogurt keeps the muffin incredibly moist, the lemon adds bright flavor, and the pecans on top add just enough crunch. These are a particular favorite of Jordan’s. Usually he eats whatever I make for breakfast for just the first few days but these muffins had him eating them until the container was empty and we were left with crumbs! That is usually a good sign!

Here is what you’ll need to put these muffins together.


(Adapted from Williams-Sonama Baking Book. Makes 12 standard size muffins.)

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar (plus extra to sprinkle on top)
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • Zest and juice from 1 lemon
  • 1 1/4 cups plain yogurt
  • 2 large eggs
  • 5 tablespoon unsalted butter, melted
  • 1/2 cup pecans, chopped

(Preheat the oven to 375 degree and grease a standard muffin pan.)

Muffins are like quick breads in the fact that they are just as “quick” to put together! In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt and lemon zest. In a smaller bowl, first add the eggs and lightly beat them until the egg is completely broken up. To the eggs, add the yogurt, butter and lemon juice and give everything a good mix until you have a smooth mixture. Make a well in your bowl with the dry ingredients and just pour in the wet ingredients. Use a wooden spoon or whisk to thoroughly combine everything but be sure not to over-mix. The batter should be very light and fluffy giving almost an airy appearance. Spoon the batter into the muffin cups and fill about 3/4 of the way. As always, if you find that you have some leftover batter go ahead and just add a little to each muffin cup. Before popping them in the oven, sprinkle just a little bit of granulated sugar on the top of each muffin and then add the chopped pecans.

Muffin batter ready for the oven!

Let the muffins cook for 16-20 minutes. The edges will become golden brown and will start pulling away from the sides of the muffin cup. You can also use a toothpick to check to see if they are cooked through; the toothpick should come out clean. If the muffins are done, place the pan on a wire rack and let them cool for about 5 minutes and then start removing them from the muffin pan.

Muffins complete!

All that is left to do is eat!

Ready to eat!

Looks pretty irresistible to me! and it will smell as good as it looks! I unfortunately make it very difficult for myself and I end up making my breakfast treats the night before I really need them. Therefore, I take these baked goods out of the oven and torture myself with delicious smells that I try to refrain from tasting until the next morning! While it’s difficult sometimes to let the muffins cool and then transfer them to a container and not to my stomach, it is a little easier getting out of bed the next morning knowing that you have something comforting and tasty waiting for you in the kitchen. With these muffins taking no more than 15 minutes to put together, they’ll take you no time to put together! They can make a long day of work a little easier as an afternoon pick-me up snack, or as I like them best, they are a perfect addition to my breakfast spread! They freeze well, however, you may find yourself eating through them fast enough that no freezing will be necessary! For now, that’s lemon yogurt muffins…in the shell of a nut!

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