These light and fluffy yogurt muffins are incredibly simple to make! You only need 6 basic ingredients and 15 minutes of your time!
These delicious yogurt muffins are perfect for different occasions! We usually make a large batch to serve for breakfast during the week or for our kids to take to school!
If you want to add a little more flavor to the muffins, you can add ingredients like cinnamon powder, orange zest, cocoa powder or even chocolate chips to the batter. It's a matter of experimenting and seeing which ingredient best suits your taste.
If you like quick and simple recipes for breakfast, we suggest these delicious Healthy honey pancakes, Orange sponge cake, Yogurt flatbread or these Chocolate crepes.
INGREDIENTS FOR THIS YOGURT MUFFINS RECIPE
Here you'll find all the ingredients needed to make this recipe:
- Plain yogurt - Adds creaminess and flavor to the muffin batter.
- Eggs - It helps the muffins become softer and fluffier.
- Granulated sugar - To sweeten and flavor.
- All-purpose flour - Adds consistency and is the base of the batter.
- Lemon zest - It adds a very pleasant light flavor to the recipe.
- Baking powder - Rising agent.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE YOGURT MUFFINS
Step 1: Preheat the oven to 180ºC (350ºF). Line muffin tins with paper liners.
Step 2: Using a hand mixer, beat on medium speed the sugar, eggs and the lemon zest until obtain a homogeneous mixture. Add the yogurt and mix for 1 minute to incorporate. Add the flour and the baking powder and beat until a creamy and homogeneous mixture.
Step 3: Pour small portions of the cream into the paper liners and bake for 10 to 12 minutes.
Step 4: Turn off the oven and allow to cool for 10 minutes inside the tins.
Step 5: Remove from the tins and place the muffins onto a wire rack or a plate. Allow to cool completely and serve.
RECIPE TIPS
Some of our techniques to make moist muffins:
1. Add milk or yogurt to the batter, this two ingredientes add moisture to the muffins.
2. Add oil instead of butter. Oil keeps muffins moist for longer periods.
3. Don't overmix the batter. Mix until just combined.
4. Don't overbake the muffins. Overbaking dries out the muffins.
5. Use a toothpick to check the interior of the muffin, it should come out with a few moist crumbs, not completely clean.
HOW TO STORE
Allow the muffins to cool completely before storing. Place the muffins in an airtight container. We do not recommend storing muffins for more than 2 to 3 days. The muffins will begin to lose quality after this time frame.
YOU MAY ALSO LIKE
- Chocolate muffins with strawberries
- Lime yogurt cake
- Honey cinnamon muffins
- Yogurt brown sugar cake
- Brown sugar and honey muffins
- Easy yogurt cake
- Milk muffins
- Lemon muffins
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Yogurt Muffins (6 Ingredients)
These light and fluffy yogurt muffins are incredibly simple to make! You only need 6 basic ingredients and 15 minutes of your time!
4.55 from 11 reviews
- 1 plain yogurt (125 grams (4 1/2 ounces))
- 2 medium eggs
- 125 grams (1/2 cup) granulated sugar
- 150 grams (1 cup) all-purpose flour
- Zest of one lemon
- 1 teaspoon baking powder
- Preheat the oven to 180ºC (350ºF). Line muffin tins with paper liners.
- Using a hand mixer, beat on medium speed the sugar, eggs and the lemon zest until obtain a homogeneous mixture. Add the yogurt and mix for 1 minute to incorporate. Add the flour and the baking powder and beat until a creamy and homogeneous mixture.
- Pour small portions of the batter into the paper liners (about two thirds of the pans) and bake until a toothpick inserted in the center of a muffin comes out clean, about 10 to 12 minutes (the time depends on the oven).
- Turn off the oven and allow to cool for 10 minutes inside the tins.
- Remove from the tins and place the muffins onto a wire rack or a plate. Allow to cool completely and serve.
