This week's recipe comes from our Cookbook of the Month, The Clinton St. Baking Company Cookbook (Little Brown) written by husband-and-wife proprietors DeDe Lahman and Neil Kleinberg. Everyone needs a little sunshine in January, and these muffins will hit the spot.

Sunshine Yogurt Muffins

Makes 8 standard-sized muffins

This lemon-orange muffin is moist, light, and citrusy-bright. Hence the name, which is silly but apt. It’s a big hit at the restaurant and very popular for ladies’ teas, showers, and breakfasts — a delicate and delicious splurge. For optimal flavor, use real juice and the best extract you can find.

½ stick (4 tablespoons) unsalted butter, softened
½ cup sugar
¼ teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 large egg
½ cup plain yogurt
1 tablespoon lemon or lime juice
1 tablespoon orange juice
1 teaspoon lemon or lime zest
1 teaspoon orange zest
¼ teaspoon lemon extract
¼ teaspoon orange extract

3 tablespoons lemon, orange, or
lime juice (or any combination)
1 cup confectioners’ sugar

Note: If you do not have a standing mixer handy, use a handheld mixer to cream the butter, sugar, and vanilla, then mix the remaining ingredients together with a spoon.


  1. Preheat the oven to 350°F. Lightly grease muffin tins or use paper muffin cups.

  2. In an electric mixer on medium-high speed, with the paddle attachment cream together the butter, sugar, and vanilla.

  3. Sift the remaining dry ingredients together into a bowl.

  4. Add the egg to the butter mixture and blend until combined.

  5. Add 1/4 cup of the yogurt to the butter mixture, then half of the dry ingredients, mixing and repeating with the remaining yogurt and the remaining dry ingredients until the batter is combined. Be sure to end with the dry ingredients.

  6. Mix in the citrus juices, zests, and extracts until combined.

  7. Spoon the batter into the muffin tins, filling them to the top. Bake for 25 to 30 minutes, until a toothpick inserted in the middle of a muffin comes out clean.

  8. Allow the muffins to cool 10 minutes while you make the glaze. Whisk together the juice with the confectioners’ sugar. The glaze will come together in a thick paste and then loosen as the citrus breaks down the sugar. The glaze will be the consistency of evaporated milk.

  9. Remove the warm muffins from the tins and either dip the muffin tops into the glaze and swirl until the top is evenly coated or spoon 1 tablespoon of glaze on top and spread evenly.


Recipe reprinted from Clinton St. Baking Company Cookbook, copyright 2010 by Little, Brown, with permission. All rights reserved. Read our review of this book.

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