The simple yogurt and almond muffins are perfect little cakes for any occasion. Their soft texture and delicate flavor make them an irresistible combination of fresh and genuine ingredients. Easy to make, they are ideal for a healthy and energy-rich breakfast or a tasty snack.
In the recipe I propose today, you just need to beat the eggs and add the other ingredients, but if you want an even tastier version, I suggest my 5-minute yogurt muffins in the classic version and with cocoa, they are quick and delicious.
The flavors are very important in desserts. In this case, I added vanilla, lemon, and almond, but you can use whichever you prefer.
If you don’t like seed oil, you can replace it with butter. In this case, you will need 3 oz, and you should leave it at room temperature for 30 minutes before adding it to the mixture.
Try also the other recipes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup almond flour
- 3/4 cup sugar
- 3 eggs (medium at room temperature)
- 1/2 cup plain yogurt
- 1/3 cup peanut oil (or 3 oz of softened butter)
- 1 packet baking powder
- Half vial almond essence (or other flavoring as desired)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated or other flavoring as desired)
- 2 tablespoons sugar crystals
- 2 tablespoons sliced almonds
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Scale
- 1 Muffin tin with 12 liners
Procedure
Crack the eggs into a bowl, add the sugar, and beat with the electric whisk until you get a light and fluffy mixture.
Add the yogurt, vanilla, lemon zest, and almond essence.
Sift the flour with the baking powder and add them to the eggs, also add the almond flour and thoroughly mix all the ingredients.
Add the seed oil (or softened butter) and quickly incorporate it to achieve a smooth and homogeneous mixture.
Pour the batter into the liners placed in the muffin tin.
Sprinkle sugar crystals and sliced almonds on top.Bake the muffins in a preheated static oven at 350°F for about 15 minutes.
Do the toothpick test to check for doneness, if necessary, extend the baking time by a few minutes.
The simple yogurt and almond muffins are ready, let them cool completely before serving.
Tips
Storage
Simple yogurt muffins can be stored at room temperature for 3/4 days under a glass dome.
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