These pineapple-flavored yogurt muffins are the fluffiest I’ve ever eaten, really soft, well risen, one leads to another! Try making them yourself, using the flavor you prefer the most.

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

Ingredients

2 1/2 cups All-purpose flour
2/3 cup Butter
3/4 cup Sugar
4 Medium eggs
1 packet Baking powder, 0.56 oz
1 pinch Fine salt
2 containers Pineapple low-fat yogurt, 4.4 oz each

Preparation

First, take the butter out of the fridge and use it only at room temperature; it should be slightly soft.
At this point, cut it into cubes, place it in a mixer with the whisks mounted, add the sugar, and run it for about 10 minutes until the mixture is fluffy.
Now incorporate the eggs, also at room temperature, one at a time, wait for the first to be completely incorporated, then add the second.
Add a pinch of salt, then the pineapple-flavored yogurt (2 containers, each 4.4 oz) a little at a time, making sure to drain the whey that usually forms on the surface. Keep beating with the whisks until the ingredients are well combined and the mixture is still fluffy.
Put the flour with the baking powder (1 packet of 0.56 oz) in a bowl, sift it, and add it to the egg mixture a little at a time, combining it by folding from the bottom to the top with a spatula.
Butter muffin cups (mine are 2.17″ tall and 2.95″ in diameter), sprinkle them with flour and put a good spoonful of mixture inside. It should fill about two-thirds of the muffin cup.
Bake at 356°F (180°C) for about 25 minutes until the surface is golden. Always do the toothpick test to check the baking.