Recipe for super soft yogurt muffins; a heartfelt recipe!
Writing the post for super soft yogurt muffins, in fact, has a special meaning for me… I do it from the heart because it is dedicated to Alessandro, the little one of the house who has spread his wings!
I made them for him, to make him feel the taste of home, a little while ago on the occasion of his ‘touch and go’… a simple and quick sweet treat that speaks about us.
Made many times, I never thought of publishing the recipe, extremely easy, but he asked me if it was published on the blog, to have it handy, to be able to replicate it, and to share them with friends.
So here it is.
To have a soft product, it is good not to work the ingredients too much, so mix and combine just the bare minimum.
READ THE TIPS AND VARIATIONS AT THE BOTTOM OF THE RECIPE:
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 272.69 (Kcal)
- Carbohydrates 38.54 (g) of which sugars 19.53 (g)
- Proteins 4.97 (g)
- Fat 11.96 (g) of which saturated 2.86 (g)of which unsaturated 7.00 (g)
- Fibers 1.19 (g)
- Sodium 37.43 (mg)
Indicative values for a portion of 60 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
Super Soft Yogurt Muffins
- 1 1/4 cups oat flour (or type 1 flour)
- 3/4 cup potato starch
- 1/2 cup sugar
- 1 cup plain yogurt
- 1/3 cup rice oil
- 2 eggs (medium)
- 1 packet baking powder
- 1/2 cup chocolate chips (+ as needed for decoration)
- to taste vanilla
- 1 oz raisins (soaked in a little water)
Tools
- 1 Muffin Tray
- 12 Paper Cups
- 1 Hand Whisk
- 2 Bowls
Preparation of Super Soft Yogurt Muffins
– Take out the yogurt and eggs from the fridge at least one hour before use.
– Preheat the oven to 350°F or if using a convection oven, 340°F or 345°F static
– Put the sugar in a bowl and then pour in the oil, eggs, and yogurt; mix with the hand whisk or a fork.
– In a slightly larger bowl sift the dry ingredients, baking powder, and vanilla; mix and then pour all the previously mixed liquids into the other bowl. Combine with the whisk or fork and then add the chocolate chips and the soaked and squeezed raisins.
– Fill the muffin molds 2/3 full and decorate the surface with raisins and chocolate chips as desired. Bake for about 18′.
– Muffins can be frozen and taken out the night before for the next day, or defrosted in the morning in the microwave.
Tips:
If you have a muffin pan, you can use paper cups that due to their lightness must be placed in the appropriate spaces. Otherwise, disposable aluminum ones that should be placed on a baking tray are fine.
Remember that the secret to keeping them soft and moist is to have all the ingredients at room temperature!!
Variations:
– In this recipe, I used oat flour, gradually replacing it with common 00; but if you wish you can use type 1 or 00.
– Over time I have also reduced the sugar by adding raisins which I soak in warm water first, changing the water twice. (if desired you can also soak them in rum if not intended for children) Then dab and add to the batter. If you don’t want to add raisins you can use 3/4 cup of sugar instead of 1/2 cup.
– If you use soy yogurt, they are also suitable for those who are lactose intolerant.
