These Zesty Lemon Oat Muffins are a delightful twist on the classic lemon muffin, featuring a perfect balance of tangy lemon flavor and wholesome oats.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking and a good rise for the muffins.
In a large mixing bowl, combine the flour, oats, sugar, baking powder, baking soda, and salt.
Mix the dry ingredients thoroughly to ensure even distribution of the leavening agents.
In another bowl, whisk together the yogurt, egg, lemon juice, and finely chopped peeled lemon.
Use room temperature yogurt and egg for better mixing.
Gently fold the wet ingredients into the dry ingredients until just combined.
Avoid overmixing to keep the muffins tender.
Spoon the batter into a greased muffin tin, filling each cup about two-thirds full.
Use a scoop for even portioning and consistent muffin sizes.
Bake in the preheated oven for 20 minutes or until a toothpick inserted into the center comes out clean.
Check the muffins a minute or two before the timer ends to avoid overbaking.
While the muffins bake, prepare the syrup by combining the sugar, grated lemon rind, and lemon juice in a small saucepan. Bring to a boil and set aside.
Stir constantly to dissolve the sugar completely and prevent burning.
Once the muffins are baked, prick their tops with a toothpick while still warm and brush the syrup over them.
Applying the syrup while the muffins are warm helps it soak in better.
Allow the muffins to cool in the tin before removing them. Serve and enjoy!
Cooling in the tin helps the muffins set and makes them easier to remove.
Continue in our app for the best experience
