Photo of Lemon yogurt muffins with fresh strawberry sauce by WW

Lemon yogurt muffins with fresh strawberry sauce

Total Time
32 min
15 min
17 min
These lemon muffins get a trip dose of lemony flavor thanks to the juice, zest, and lemon-flavored yogurt that is used in the batter. These are great on their own and even better when served with the homemade strawberry sauce. Yogurt is an excellent addition to baked goods as it adds a tangy flavor and its acidity reacts with the baking soda to encourage leavening. When making muffins, you want to bake the muffins very soon after adding the wet ingredients to the dry ingredients. This is because the wet ingredients activate the baking soda and baking powder. If you let the batter sit too long, the muffins won’t rise to their full potential.


Cooking spray

2 spray(s)


2 cup(s), finely chopped, divided

Strawberry jam

2 Tbsp


1 Tbsp

Fresh lemon juice

1 tsp


1 tsp

All-purpose flour

2 cup(s)

Baking soda

1 tsp

Baking powder

1 Tbsp

Table salt

¼ tsp


2 large egg(s)

Fruit-flavored lowfat yogurt sweetened with sugar

8 oz, Lemon variety



Canola oil

¼ cup(s)

Fresh lemon juice

2 Tbsp

Lemon zest

1 Tbsp, or more to taste


  1. Preheat oven to 350°F. Coat a 12-hole muffin pan with cooking spray
  2. In a small saucepan, combine 1 cup strawberries with next 4 ingredients; set over medium-low heat. Cook until boiling, whisking constantly, about 2 to 3 minutes. Stir in remaining 1 cup strawberries; set aside to cool.
  3. In a large bowl, whisk together flour, baking soda, baking powder, and salt. In a small bowl, lightly whisk eggs; whisk in remaining ingredients until smooth.
  4. Make a well in center of dry ingredients and spoon in egg mixture; gently fold to combine.
  5. Fill each muffin hole 3/4s full with batter. Bake until a toothpick inserted in center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and serve each muffin with 1 heaping tablespoon strawberry sauce on top. Yields 1 muffin per serving.