Light Yogurt Muffins

Start your day with light, fluffy, and delicious yogurt muffins. Perfect for busy mornings or a leisurely brunch, these easy-to-make muffins are a healthier, indulgent breakfast option.

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Prep Time: 10

Cook Time: 20

Cooling Time: 10

Total Time: 40

Servings: muffins

Calories: 150kcal

Cost: $8

Equipment

Mixing bowls
Measuring cups and spoons
Whisk or electric mixer
Muffin tin and liners
Wire cooling rack

Ingredients

250 g all-purpose flour
1 sachet baking powder about 10 g
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons sugar
1 large egg
150 g plain yogurt
60 ml milk
50 g melted butter or vegetable oil
1 teaspoon vanilla extract optional

Instructions

Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners or use silicone molds.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until well combined.
In another bowl, beat the egg, then add yogurt, milk, melted butter or oil, and vanilla extract if using; mix until well incorporated.
Pour the wet ingredients into the dry ingredients and mix until just combined; a few lumps are okay.
Using an ice cream scoop or large spoon, fill each muffin cup about 2/3 full with the batter.
Place the muffin tin in the preheated oven and bake for 15 to 20 minutes, or until golden brown and a toothpick inserted comes out clean.
Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

To customize the muffins, consider adding fruits like blueberries, chocolate chips, or nuts for added flavor. Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap in plastic and store in a freezer-safe bag for up to 3 months. Reheat in the microwave for a fresh taste.

Nutrition

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