Yoghurtmuffins (4 ingredienser)

Disse Yogurt Muffins are delicious and simple muffins made with only 4 base ingredients, no eggs, no dairy, and ready in just about 30 minutes.

Indholdsfortegnelse

+ Se mere- Se mindre

I like to bake with dairy-free yogurt as it brings a great softness and flavor to my baking, like I did with my Chokoladeyoghurtkage, Yogurt Buns eller Yogurt Brownies. You can even create different yogurt muffin flavor by stirring blueberries, raspberries or finely chopped apples.

Yogurt Muffins

Disse Yogurt Muffins are delicious and simple muffins made with only 4 base ingredients and ready in just about 30 minutes.

5 fra 5 stemmer

Print Anmeldelse Gem Gemt!

Del på facebook Pin (Binding) Gem i e-mail

Prep Time: 8 minutter mins

Tilberedningstid: 22 minutter mins

Samlet tid: 30 minutter mins

Rute: Dessert

Køkken: amerikansk

portioner: 12 muffins

Kalorier: 185.6 kcal

Forfatter: Carine Claudepierre

TilberedningstilstandUndgå, at din skærm bliver mørk

1x2x3x

Ingredienser

US Customary - metric

• ▢ 1 ¾ kop Selv-hævende mel - (note 1)
• ▢ 1 ¼ kop Vanilje plantebaseret yoghurt - (note 2)
• ▢ ⅔ kop Uraffineret rørsukker - (note 3)
• ▢ ⅓ kop Olivenolie med mild smag - (note 4)

Valgfrit – anbefales for smagens skyld

• ▢ 2 teskefulde Vanille ekstrakt - or 1 teaspoon of almond extract
• ▢ 1 teske Kanel

Instruktioner

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin tin with muffin paper liners. Slightly oil with oil spray. Set aside.
• In a large mixing bowl, whisk vanilla yogurt, olive oil, sugar, and vanilla if used. If your yogurt is unflavored or your yogurt has a light vanilla flavor, I highly recommend adding the vanilla extract or the muffin are a bit bland.
• Fold in self-rising flour and cinnamon (if used), and stir to incorporate until the batter is thick and smooth.
• If you want to add fruits, stir in 3/4 cup of fresh or frozen blueberries now.
• Divide the batter evenly in the prepared pan – it makes 12 small muffins or fill only 10 cups to make bigger muffins.
• If you like, press a few frozen blueberries or raspberries on top of each muffin to create a range of flavors.
• Bake the muffins at 350°F (180°C) for 22-25 minutes. Check if the muffins are ready by inserting a toothpick in the center. If it comes out clean, it's ready to remove from the oven. If not, bake longer, in 2-minute increments, until the crumb is set.
• Let the muffins cool down on a cooling rack before at room temperature for 30 minutes before serving.

Noter

Noter 1Du kan også bruge 1 3/4 kop hvedemel og tilsætte 3 teskefulde bagepulver. For en glutenfri mulighed, brug min glutenfri konverter, men glem ikke bagepulveret.

Noter 2: You can use any yogurt you like. If you are using plain yogurt, you can increase the sugar to 3/4 cup, and you should add the vanilla extract or the yogurt muffins will be bland in flavor.

Noter 3: You can use any crystal sweetener, I like unrefined cane sugar because it has a light texture and color. Other options are coconut sugar, and brown sugar.

Noter 4: Any low-flavor oil works in this recipe.

Opbevaring: Store the muffins in the fridge in an airtight container for up to 4 days. Freeze for up to 1 month in sealed bags and thaw at room temperature the day before.

Ovntilstand: Jeg bruger varmluftstilstand. Hvis du er nødt til at bruge konventionel tilstand, anbefaler jeg at øge temperaturen med 15 °C. Bagetiden bør være den samme, men det kan tage et par minutter mere.

Del på facebook Fastgør opskrift

Ernæring

Betjener: 1muffin | Kalorier: 185.6kcal | Kulhydrater: 28g | Protein: 3.4g | Fed: 6.7g | Mættet fedt: 1.1g | Flerumættet fedt: 0.8g | Enumættet fedt: 4.5g | Natrium: 17.5mg | Kalium: 76.1mg | Fiber: 0.5g | Sukker: 14.8g | Vitamin A: 11.8IU | Vitamin B12: 0.1pg | Vitamin C: 0.2mg | Calcium: 48.3mg | Jern: 0.2mg | Magnesium: 8.8mg | Fosfor: 52.3mg | Zink: 0.4mg

Ingredienser og erstatninger

You only need 4 base ingredients for this recipe, here’s how to pick them.

• Selv-hævende mel – Self-rising flour brings some lift to these muffins, ensuring a soft, fluffy crumb. You can also use all-purpose flour combined with baking powder if self-rising flour isn’t available. Note that almond flour won’t work as it lacks the necessary gluten and leavening properties. For a gluten-free option, use my glutenfri konverter, men glem ikke bagepulveret.
• Vanilje plantebaseret yoghurt – Yogurt adds moisture, a subtle tang, and natural sweetness while contributing to a tender texture. I use dairy-free coconut yogurt but other options like soy yogurt (for extra protein) or cashew yogurt work beautifully.
• Sukker – To sweetens the batter and help balance the tartness of the yogurt. Options such as unrefined cane sugar, coconut sugar, or brown sugar can be used. If you’re using plain yogurt, consider increasing the sugar slightly to boost the flavor.
• Let olivenolie – This contributes richness and moisture, helping to create a tender muffin crumb without overpowering the other flavors. Any low-flavor oil works in this recipe, ensuring the delicate taste of the yogurt shines through.

How to Make Yogurt Muffins

Denne opskrift er super nem at lave, se hvordan på billederne.

Combine the olive oil, yogurt, and unrefined cane sugar in a large bowl.

Incorporate the flour and mix the dough until just sticky.

Place the dough in a muffin tin lined with muffin cups. You can press fresh berries on top.

Bake the muffins at 350°F (180°C) for 22-25 minutes. 

Carines bagetips

I have a few more tips to share with you to make the best muffins.

• Forvarm og tilbered: Ensure your oven is fully preheated to 350°F (180°C) and your muffin tin is well-lined and lightly oiled. This helps the muffins bake evenly and release easily from the liners.
• Whisk the Wet Ingredients Thoroughly: Combine the vanilla plant-based yogurt, olive oil, sugar, and vanilla extract (if using) until smooth. A well-mixed wet base ensures even distribution of flavor throughout the batter.
• Fold forsigtigt: When adding the self-rising flour (and cinnamon, if using), fold the ingredients in gently to maintain a light, airy texture. Overmixing can lead to denser muffins.
• Adjust for Plain Yogurt: If you opt for unflavored yogurt, remember to boost the flavor with extra vanilla extract or a bit more sugar to prevent a bland taste.
• Incorporate Optional Mix-Ins: For a burst of flavor, fold in ¾ cup of fresh or frozen blueberries, raspberries, or even ½ cup of finely chopped apples once the batter is combined. This adds natural sweetness and a fruity twist to your muffins.
• Baking Time is Key: Bake for 22–25 minutes, and use a toothpick to check for doneness. A clean toothpick means the muffins are ready—be cautious not to overbake to keep them moist.
• Kølespørgsmål: Let the muffins cool on a rack for about 30 minutes at room temperature before serving. This resting period helps set the crumb and enhances the flavor.

More Easy Muffin Recipes

Easy Vanilla Muffins

Orange Muffins

Mandelmelsmuffins

Sorte bønnemuffins