Yogurt muffins are easy, soft, light, and fragrant treats perfect for breakfast or a wholesome snack.
Their simplicity makes them suitable for anyone who wants to try their hand in the kitchen, even those with little experience: few ingredients, few steps, and a guaranteed result.
This recipe, without butter and milk, has a great advantage: it’s extremely easy and versatile.
You can enrich them with chocolate chips, fresh seasonal fruit, or dried fruits. Or you can leave them simple, scented with lemon zest, for a lighter yet equally irresistible version, suitable for the tastes of the whole family.
They are also a great “time saver” idea: made in advance, they stay soft for several days when stored in a tin box or airtight container.
Perfect to take to the office, school, or as a breakfast treat, these yogurt muffins will surprise you with their goodness and simplicity.
Also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: Fall, Fall, Winter and Spring
- Energy 215.53 (Kcal)
- Carbohydrates 29.62 (g) of which sugars 14.01 (g)
- Proteins 3.38 (g)
- Fat 10.32 (g) of which saturated 2.17 (g)of which unsaturated 7.87 (g)
- Fibers 1.56 (g)
- Sodium 25.34 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Easy Yogurt Muffins
- 4.4 oz yogurt (any flavor)
- 1/2 cup flour
- 1/3 cup potato starch
- 1 egg
- 1/3 cup sugar
- 3.4 tbsp vegetable oil
- Half packet baking powder
- as needed lemon (grated zest)
Tools for Easy Yogurt Muffins
- 1 Mixer mixer
- 1 Bowl glass bowl
- 1 Muffin Pan muffin pan
Steps for Easy Yogurt Muffins
In a bowl, beat the egg with the sugar until you get a light and fluffy mixture.
Add the yogurt and vegetable oil, mixing well.
Add the grated lemon zest.
Sift together the flour, potato starch, and baking powder, and gradually incorporate into the liquid mixture.
Mix until you get a smooth and homogeneous batter.
Distribute the batter into the cupcake liners, filling them about 2/3 full.
Bake in a preheated oven at 350°F (180°C) for 20 minutes, until the muffins are puffed and golden.
Let cool and serve.
FAQ
Can I make yogurt muffins in advance?
Yes, you can easily prepare them the day before: they will remain soft and tasty. In fact, resting allows the flavors to blend better, making the muffins even more fragrant. Just keep them in an airtight container or under a cake dome at room temperature.
How can I store yogurt muffins and for how long?
The muffins remain soft for 3–4 days if stored in a tin box or a well-sealed container.
You can also freeze them once cooled: in this case, they will last up to 2 months. When you’re ready to enjoy them, simply let them thaw at room temperature or warm them up in the oven for a few minutes.
