These pineapple flavored yogurt muffins are the softest I’ve ever tasted, really tender, well risen, you won’t be able to stop at one! Try making them yourself using your favorite flavor.

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Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 9 muffin cups
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 1/2 cups all-purpose flour
10 1/2 tbsps butter
3/4 cup sugar
4 eggs (medium)
1 packet baking powder (16 grams)
1 pinch fine salt
2 containers low-fat yogurt (pineapple flavored, 125 grams per container)

Preparation

First, take the butter out of the fridge and use it only at room temperature, it should be slightly soft.
Cut it into cubes, place it in a mixer with the whisks attached, add the sugar, and mix for about 10 minutes until the mixture is frothy.
Now incorporate the eggs, also at room temperature, one at a time, waiting for the first to be fully incorporated before adding the next.
Add a pinch of salt, then gradually add the pineapple yogurt (2 containers of 125 grams each), taking care to drain off the whey that usually forms on the surface. Continue to beat with the whisks until the ingredients are well combined and the mixture remains frothy.
Place the flour and baking powder (1 packet, 16 grams) in a bowl, sift it, and slowly fold it into the egg mixture, mixing from bottom to top with a spatula.
Butter the muffin cups (mine are 2 1/8 inches high and 3 inches in diameter), dust them with flour, and fill them with a good spoonful of batter. It should fill about two-thirds of the cup.
Bake at 350°F for about 25 minutes, until the surface is golden. Always do the toothpick test to check for doneness.