Soft, elegant, and very easy to prepare: the mini yogurt bundt cakes without butter are small treats perfect for breakfast, a snack, or served as a dessert. Their spectacular shape makes them beautiful even without elaborate decorations, ideal when you want an impressive result with minimal effort.
These treats are an alternative to classic muffins: the batter is similar, but the mini bundt mold gives a more refined appearance. Using 5% Greek yogurt allows for a soft and slightly moist texture, reducing the amount of added fats and making butter unnecessary.
You can prepare them in a plain vanilla or lemon version, cocoa, or assorted, perfect to serve or give as gifts.
In short, the mini yogurt bundt cakes without butter are a simple and versatile solution for those looking for soft, light, and attractive treats. With a single batter, you can create multiple variations, adapting them to the tastes of the whole family or the occasion.
READ THE TIPS AND FAQS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 1/4 cups type 1 flour
- 1/3 cup brown sugar (or granulated)
- 2 eggs (medium)
- 1/3 cup Greek yogurt (5%)
- 2 1/2 tbsp rice oil (or another mild oil)
- 1/8 cup milk (can be plant-based)
- 2 tsp baking powder
- vanilla
- 1/4 cup chocolate chips
- powdered sugar
Tools
- Molds mini bundt cake
- Piping Bags
Steps
Pour the sifted flour, baking powder, and vanilla into a bowl; mix and set aside.
In another bowl, pour the brown sugar and eggs; briefly mix with a hand whisk or a fork.
Add the milk (preferably not cold from the fridge).
Pour in the oil and give a brief stir.
Finally, add the Greek yogurt and mix everything.
Pour the dry ingredients into the liquids and also add the chocolate chips.
Mix just until the dry ingredients are incorporated into the liquids; this way, we ensure the final product will be soft.
Place the batter in a disposable piping bag, cut the tip, and fill the molds.
Bake in a preheated oven at 340°F if fan-forced or 355°F static for 20/22 minutes. Use the toothpick test; they should not color too much, or they will become hard. Once cooled, unmold and decorate as desired with a little powdered sugar or leave them plain.
Storage:
They remain soft for a few days in a cake container, or they can be frozen and thawed as needed in a microwave or fridge overnight.
Tips and Variations:
You can add chopped nuts to the batter instead of chocolate chips.
For a more fragrant version, try flavoring with orange zest or a pinch of cinnamon.
For a more fragrant version, try flavoring with orange zest or a pinch of cinnamon.
FAQ (Questions and Answers)
Can I use low-fat Greek yogurt?
Yes, but the result will be slightly less soft. In this case, you can increase the milk by 10 grams.
Can I bake them in regular muffin molds?
Yes, the recipe is also suitable for muffins.
