Paradise muffins are soft, simple, and wholesome treats perfect for breakfast and snacks for the whole family. You’ll just need a bowl and an electric mixer to make them, and in a few minutes, you’ll have the batter ready to bake.
I could have made butter muffins, since the Paradise cake is indeed very rich in butter, but since we’re approaching the warm season, I preferred to use yogurt and seed oil. This way, I obtained very soft treats perfect to enjoy plain or filled as desired.
Yogurt is a dairy product rich in lactic ferments and slightly acidic, these characteristics improve the leavening of the sweets making them much softer. In my desserts, I always use plain whole yogurt but you can safely replace it with fruit yogurt.
If you prefer to make the muffins with butter, you can safely do so. I will leave the substitution quantity in the ingredients.
Also try:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: For 9 large muffins or 12 classic ones
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 328.67 (Kcal)
- Carbohydrates 52.39 (g) of which sugars 25.99 (g)
- Proteins 5.86 (g)
- Fat 12.04 (g) of which saturated 2.59 (g)of which unsaturated 8.79 (g)
- Fibers 0.53 (g)
- Sodium 37.62 (mg)
Indicative values for a portion of 100 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
- 1 1/2 cups all-purpose flour
- 3/4 cup potato starch
- 3/4 cup sugar
- 1/2 cup plain yogurt (or 1/3 cup of milk)
- 3 eggs (medium)
- 1/3 cup peanut oil (or 1/2 cup of softened butter)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- to taste powdered vanilla sugar
Tools
- 1 Bowl
- 1 Electric mixer
- 1 Spatula
- 1 Scale
- 1 Sieve
- 1 Muffin tray with 9 tulip liners or 12 classic liners
Procedure
Sift the flour, starch, and baking powder and set aside.
In a large bowl, beat the eggs with the sugar until you obtain a light and frothy mixture. Using room temperature eggs is essential for the good outcome of the recipe.
Add the yogurt, lemon zest, and vanilla to the mixture, mixing gently with the spatula to avoid deflating it.
Incorporate half of the flours with the spatula, then add the oil and the remaining flours; it’s important to mix the batter gently from the bottom up to avoid deflating it, resulting in a soft and fluffy batter that will become very soft when baked.
Pour the batter into the liners placed in the muffin tray, making 12 classic muffins or 9 with tulip liners.
Bake the muffins in a preheated static oven at 350°F for about 17/18 minutes; if using tulip liners, they will take a few more minutes.
Do the toothpick test to check for doneness, remember that each oven bakes differently.
The paradise muffins are ready, let them cool completely, sprinkle with powdered sugar, and serve.
Tips
Storage
The paradise muffins keep at room temperature for 3/4 days under a glass dome.
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