Yogurt Cake Muffins
Yogurt Cake Muffins are soft, moist, and flavorful treats made with yogurt, eggs, and a hint of lemon zest. Perfect for breakfast, snacks, or dessert, these easy-to-make muffins are a delightful combination of light texture and rich taste. Bake these quick and versatile muffins for any occasion!
Yogurt Cake Muffins are soft, moist, and delicately flavored treats perfect for any time of the day. Made with simple pantry ingredients like yogurt, eggs, and flour, these muffins strike the perfect balance between lightness and richness. The addition of a hint of lemon zest and vanilla gives them a subtle aroma, while the sprinkle of sugar on top creates a delightful crunchy crust. These muffins are easy to prepare, versatile, and make a great companion to your morning coffee, afternoon tea, or as a quick snack. Whether for a casual breakfast or a festive gathering, Yogurt Cake Muffins are sure to impress!
Ingredients
Nutritional Information
- Calories: 220
- Protein: 4g
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Sugar: 20g
- Cholesterol: 40mg
- Sodium: 180mg
Directions
1. Step
In a large mixing bowl, whisk together: 3 eggs, 200 g sugar, 1 tsp vanilla, 1 tsp salt. Once combined, gradually add 60 ml of vegetable oil and mix well. Add 250 g of yogurt (or kefir) and continue mixing until smooth. Incorporate a pinch of lemon zest and mix thoroughly.
Add 10 g of baking powder and sift in 200–220 g of flour. Mix until the batter is smooth. Let the batter rest for 2–3 minutes. If necessary, add a little more flour for the desired consistency and mix again.
2. Step
Line a cake mold with parchment paper. Pour the batter into the mold in small portions (about 2 spoons each for mini cakes). Sprinkle a bit of sugar on top of each portion for a crispy crust. Bake in a preheated oven at 180°C (356°F) for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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