Servings: 12 muffins
Calories: 150kcal
Cost: $5.00
Equipment
- Large mixing bowl
- Sifter or fine-mesh strainer
- Whisk or electric mixer
- Muffin tin
- Paper liners
- Spoon or ice cream scoop
- Cooling rack
Ingredients
- 250 g plain yogurt
- 80 g sugar
- 60 g melted butter
- 300 g all-purpose flour
- 10 g baking powder
- 1 tbsp vanilla sugar optional
- a pinch salt
- powdered sugar for decoration optional
Instructions
- Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, combine the yogurt, sugar, eggs, and melted butter. Whisk until smooth.
- In a separate bowl, sift together the flour, baking powder, vanilla sugar (if using), and a pinch of salt.
- Gradually fold the dry ingredients into the wet mixture until smooth, being careful not to overmix.
- Fill each muffin liner about two-thirds full with the batter.
- Bake in the preheated oven for 15-20 minutes, or until golden brown and a toothpick inserted comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely. Dust with powdered sugar before serving if desired.
Notes
Feel free to experiment by adding chocolate chips or a swirl of jam to the batter for extra flavors. For a healthier version, you can substitute half of the all-purpose flour with whole wheat flour or reduce the sugar and add mashed banana for natural sweetness. Store leftovers in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 100mg | Potassium: 100mg | Fiber: 1g | Sugar: 8g | Vitamin A: 100IU | Calcium: 100mg | Iron: 0.5mg
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