These delicious orange and yogurt muffins, soft and fragrant, were prepared by me on TV on Canale10 in my program La cucina di Vane; you loved them because they are easy, quick and truly indulgent!
If there is a dessert that smells like home, slow breakfasts and fragrant afternoons, it is precisely the orange and yogurt muffin.
Soft, light and very easy to prepare, these muffins are perfect for the whole family’s breakfast, for children’s snacks or to enjoy with a cup of hot tea.
The union of yogurt, which makes the batter soft, and the orange juice and zest gives an irresistible aroma and a flavor that is delicate but pronounced. An easy, genuine and always successful recipe… just how I like it 🧡
Remember: I’m on TV on Canale10 with La cucina di Vane every Tuesday, Thursday and Saturday at 1:10 PM and at 7:40 PM — I’m waiting for you, don’t miss it!
NEED MY HELP IN THE KITCHEN? WRITE TO ME AT SOS VANE at [email protected] and I will answer you on TV during my show!
You can read all the recipes remade on TV HERE and rewatch all the episodes on my YouTube Channel or on the Canale10 website, this recipe can be seen here and here.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 12 pieces
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 3/4 cup + 1 tbsp granulated sugar
- 2 cups all-purpose (00) flour (Type 0 also fine)
- 1/2 cup plain yogurt
- 6 tbsp sunflower seed oil
- 1/2 juice of 1/2 orange
- 1 zest of 1 orange
- 1 packet baking powder for cakes (about 4 tsp)
- to taste vanilla powdered sugar
Steps
In a large bowl, beat the eggs with the sugar until you obtain a light, fluffy and creamy mixture.
At this point, add the sunflower oil in a thin stream, continuing to mix, then incorporate the yogurt to make the batter smooth and homogeneous.Add the juice of half an orange, the grated zest and orange flavoring, which will give the muffins an intense and irresistible aroma.
Sift the flour together with the baking powder and incorporate it little by little, folding gently until you obtain a smooth, lump-free batter.Spoon the batter into paper liners, filling them about two-thirds full, and place them in a muffin tin.
Bake in a preheated conventional oven at 356°F for 15–20 minutes, always doing the toothpick test.
Once cooled, dust with vanilla powdered sugar — soft, fragrant and delicious!
