Yoghurt muffins

Ingredients

• 500 gplain flour
• 260 gcaster sugar
• 1¼ sachetsbaking powder
• ½ teaspoonbicarbonate of soda
• 330 mlmilk
• 240 gsoftened butter
• 3 whole eggs and 1 egg yolkeggs
• 1 lemonfinely grated lemon zest
• 1 sachetvanilla flavouring
• a pinchsalt
• 2 tablespoonsliqueur of your choice
• 400 gplain full-fat yoghurt or fruit yoghurt
• to tasteicing sugar

Instructions

1. 1

   Prepare the dry ingredients

   Heat the oven to 180°C. Sift the flour with the baking powder and bicarbonate of soda into a bowl, then set aside.

2. 2

   Cream the butter

   Using electric beaters or a whisk, beat the softened butter with the vanilla flavouring, lemon zest, sugar, liqueur and a pinch of salt.

3. 3

   Beat the eggs

   Continue beating the butter mixture until smooth and creamy. In another bowl, whisk the egg yolk and whole eggs with the milk and liqueur.

4. 4

   Add the egg mixture

   Pour the egg mixture in a thin stream into the butter mixture while beating, until it is risen and frothy.

5. 5

   Combine the batter

   Mix the two mixtures, then fold in the flour mixture with a wooden spoon. Stir only until combined; do not work the batter too much.

6. 6

   Prepare the cases

   If the batter seems dry, add a few tablespoons of milk. Grease and flour 16 muffin moulds.

7. 7

   Fill the moulds

   Spoon a tablespoon of batter into each mould, add a tablespoon of yoghurt, then cover with another layer of batter. Fill each mould to two-thirds full.

8. 8

   Bake the muffins

   Bake at 180°C for 15–20 minutes, or until a skewer inserted into a muffin comes out completely dry and clean.

9. 9

   Cool in the oven

   Turn off the oven and leave the muffins inside for about 5 minutes with the door open. Do not leave them longer, or they may dry out.

10. 10

    Dust and serve

    Dust the muffins with icing sugar just before serving.

What are yoghurt muffins?

These are small Italian-style baked cakes made with a buttery, yoghurt-enriched batter. Their gentle lemon and vanilla flavour suits breakfast or an afternoon snack.

The method layers yoghurt between spoonfuls of batter rather than mixing it all in. That gives each muffin a soft, creamy centre while keeping the outside cake-like.

Nutrition and macros by portion

The nutrition label shows one serving as written: 329 calories, 8g protein, 47g carbs, 13g fat.

The flour and sugar provide most of the carbohydrates, while butter supplies much of the fat and the eggs, milk and yoghurt contribute protein. Pair a muffin with fresh fruit or an unsweetened drink for a more balanced snack.

The flavour base

Butter and sugar: Beat them with the lemon zest, vanilla flavouring, salt and liqueur until creamy. This step distributes the flavour through the batter.

Yoghurt: Plain full-fat yoghurt gives a mild tang, while fruit yoghurt makes the centre sweeter and more aromatic. Either option works with the lemon and vanilla.

Keep the batter tender

Sifted flour: Sifting it with the raising agents helps distribute them evenly. Add the mixture after combining the wet ingredients.

Gentle mixing: Fold with a wooden spoon just until the flour is incorporated. Too much mixing can make the muffins less tender.

Layer the filling

First layer: Add a tablespoon of batter to each greased and floured mould, then place a tablespoon of yoghurt on top. Keeping the yoghurt in the middle makes the filling distinct from the cake.

Cover: Add another layer of batter and stop when each mould is two-thirds full. This leaves room for the muffins to rise.

Check for doneness

Oven cue: Bake at 180°C for 15–20 minutes. Insert a skewer into the cake part of a muffin; it should come out dry and clean.

Gentle cooling: Once baked, switch off the oven and leave the muffins inside with the door open for about 5 minutes. Take them out after that so they do not dry out.

When to serve them

These muffins are good warm or at room temperature, with icing sugar added just before serving. They pair well with tea, coffee or a glass of milk.

For a more substantial breakfast, serve one alongside fresh fruit. The muffins are already sweet, so an unsweetened drink or plain fruit keeps the plate balanced.

Recipe notes & tips

• Bring the butter to room temperature so it creams smoothly with the sugar.
• Use a fine grater for the lemon zest and avoid grating the bitter white pith.
• Add the egg mixture gradually while beating to help it blend into the butter.
• Use a spoon to portion the yoghurt into the centre of each muffin.
• Begin checking for doneness at 15 minutes, as oven times can vary.

Variations

• Fruit yoghurt: Use a flavour that complements the lemon, such as peach or berry.
• Plain yoghurt: Choose plain full-fat yoghurt for a less fruity, gently tangy centre.
• Citrus twist: Replace the lemon zest with finely grated orange zest.
• Liqueur choice: Use a liqueur whose flavour suits the yoghurt you have chosen.
• No liqueur: Leave it out if preferred, keeping the other ingredients unchanged.

Common mistakes to avoid

• Overmixing: Fold only until the flour disappears to help keep the crumb tender.
• Overfilling: Stop at two-thirds full so the batter has room to rise.
• Dry batter: If it seems dry, add a few tablespoons of milk as directed.
• Uncovered yoghurt: Add enough batter over the filling to cover it before baking.
• Long cooling: Leave the muffins in the switched-off oven for about 5 minutes, not longer.

How to store

Once completely cool, keep the muffins in an airtight container at room temperature and eat within 2 days. Rewarm briefly in a low oven if desired; dust with icing sugar just before serving.

Frequently asked questions