אלה מאפינס יוגורט are delicious and simple muffins made with only 4 base ingredients, no eggs, no dairy, and ready in just about 30 minutes.
I like to bake with dairy-free yogurt as it brings a great softness and flavor to my baking, like I did with my עוגת יוגורט שוקולד, לחמניות יוגורט, או בראוניז יוגורט. You can even create different yogurt muffin flavor by stirring blueberries, raspberries or finely chopped apples.
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מאפינס יוגורט
אלה מאפינס יוגורט are delicious and simple muffins made with only 4 base ingredients and ready in just about 30 minutes.
קופונים להדפסה
סקירה
שתף בפייסבוק
אורן
שמור באימייל
המנות: 12 מאפינס
קלוריות: 185.6 קק"ל
רכיבים
- 1 ¾ גָבִיעַ קמח תופח - (הערה 1)
- 1 ¼ גָבִיעַ יוגורט וניל צמחי - (הערה 2)
- ⅔ גָבִיעַ סוכר קנים לא מזוקק - (הערה 3)
- ⅓ גָבִיעַ שמן זית בטעם עדין - (הערה 4)
אופציונלי - מומלץ בשל הטעם
- 2 כפיות תמצית וניל - או כפית אחת של תמצית שקדים
- 1 כפית קינמון
הוראות
- מחממים תנור ל-180 מעלות צלזיוס (350 מעלות פרנהייט). מרפדים תבנית מאפינס עם 12 שקעים בנייר אפייה. משמנים קלות בתרסיס שמן. מניחים בצד.
- 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.
הערות
הערות 1ניתן גם להשתמש ב-1 3/4 כוסות קמח רב תכליתי ולהוסיף 3 כפיות אבקת אפייה. לאפשרות ללא גלוטן, השתמשו ב... ממיר ללא גלוטן, אבל אל תשכחו את אבקת האפייה.
הערות 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.
הערות 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.
הערות 4: Any low-flavor oil works in this recipe.
אחסון: 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.
תזונה
הגשה: 1מאפין | קלוריות: 185.6קק"ל | פחמימות: 28g | חֶלְבּוֹן: 3.4g | שמן: 6.7g | שומן רווי: 1.1g | שומן רב בלתי רווי: 0.8g | שומן בלתי רווי: 4.5g | נתרן: 17.5mg | אֶשׁלָגָן: 76.1mg | סִיב: 0.5g | סוכר: 14.8g | ויטמין: 11.8IU | ויטמין B12: 0.1μ | ויטמין סי: 0.2mg | סִידָן: 48.3mg | בַּרזֶל: 0.2mg | מגנזיום: 8.8mg | זַרחָן: 52.3mg | אבץ: 0.4mg
מרכיבים ותחליפים
הפסקה הזו נותנת לכם את כל הטיפים שלי לגבי בחירת המרכיבים הנכונים. למתכון המלא עם המידות, גללו לכרטיס המתכון בתחתית הפוסט!עבור למתכון המלא
You only need 4 base ingredients for this recipe, here’s how to pick them.
- קמח תופח – 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 ממיר ללא גלוטן, אבל אל תשכחו את אבקת האפייה.
- יוגורט וניל צמחי – 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.
- סוכר – 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.
- שמן זית קל – 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
המתכון הזה ממש קל להכנה, הנה איך זה עובד בתמונות.
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.
טיפים לאפייה של קארין
I have a few more tips to share with you to make the best muffins.
- מחממים ומכינים: 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.
- מקפלים בעדינות: 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.
- ענייני קירור: 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.
I have made these muffins several times, with different fruit combos. They come out perfect every time! Delicious!
תודה רבה לך!
The recipe had no issues. Mine turned out dense. I tried the gluten free option, using your gluten free recipe. I also used unsweetened coconut milk yogurt. I see in the previous comments you recommend the Greek yogurt plant alternative. I wish we had that around here! Thank you for providing these recipes with alternative options.
תודה רבה לך!
My muffins came dense so when i took them out of the oven they were ok but after afew minutes they came like soggy. I dont know what happened. Can u tell me pls?
The type of yogurt matters. Thicker yogurts, like plant-based Greek yogurt, have a lower water content and can make the finished product denser compared to regular, looser yogurt. I would change the yogurt brand next time, some plant-based yogurt do better in baking than others.
These are fantastic!!!!! I added blueberries… yum! Made the orange muffins, also! I used regular unbleached flour. So easy to make! Thanks.
אהבתי את זה!
How can I add more fibre to these muffins? I’d like to give him muffins that will help with constipation.
I haven’t try adding grated carrots, but I am sure 1 cup will add loads of fiber, and maybe some seeds or nuts
Baked it using coconut sugar and honey flavored yogurt. It is really good. Grateful if you could include macros on your recipes please.
I love your ideas, it sounds amazing! You can see the macros of each recipe just after the instructions. I hope it helps.