Rotating muffins
Delicious round muffins recipe with yogurt and vanilla
On a sunny morning or for a sweet snack during the day, nothing compares to the enticing aroma of freshly baked muffins that fill your home with a sweet and comforting fragrance. Today, I will teach you how to make round muffins with yogurt and vanilla using a new silicone muffin tray. These muffins are easy to make, and the final result is a soft and fluffy dessert, perfect to be enjoyed alongside a cup of coffee or tea. Let's get started!
Total time: 45 minutes
Preparation time: 15 minutes
Baking time: 30 minutes
Number of servings: 12 muffins
Necessary ingredients:
- 300 g natural yogurt (opt for creamy yogurt for a richer taste)
- 250 g sugar (you can adjust the amount according to your preferences)
- 2 large eggs (at room temperature for better incorporation)
- 1 quality vanilla extract (or a vanilla pod for an intense aroma)
- Grated zest of one lemon (to add a note of freshness)
- 100 ml oil (sunflower or light olive oil is ideal)
- Flour as needed (approximately 400 g, to achieve a batter thicker than pancake batter)
- 1/2 packet baking powder (optional, but recommended for a fluffier texture)
Practical tip: Before you start, make sure all the ingredients are at room temperature. This helps achieve a uniform and well-aerated batter.
Step by step – Your guide to perfect muffins:
1. Preheat the oven: Start by preheating the oven to 180°C (350°F). Make sure it is well heated before putting in the muffins to ensure even baking.
2. Prepare the muffin tray: Grease the silicone muffin tray with a little oil to prevent sticking. This step is essential, even for silicone molds, to ensure the muffins release easily.
3. Mix the wet ingredients: In a large bowl, add the yogurt, sugar, eggs, vanilla extract, and grated lemon zest. Use a whisk or mixer to combine the ingredients until you achieve a smooth and creamy mixture.
4. Add the dry ingredients: Start gradually incorporating the flour, gently mixing with a spatula. Add flour until you achieve a batter that is pourable but slightly thicker than pancake batter. If you choose to use baking powder, add it now.
5. Fill the muffin molds: Using a spoon or a scoop, fill the muffin molds with batter, leaving about 1 cm of space at the top to allow the muffins to rise.
6. Bake the muffins: Place the tray in the preheated oven and let the muffins bake for 25-30 minutes, or until they turn golden and a tester inserted in the center comes out clean.
7. Cooling the muffins: Once the muffins are done, let them cool in the tray for 1 minute. Then, turn them out onto a rack to cool completely. This step is essential to prevent moisture.
8. Serving: Serve the muffins dusted with vanilla sugar for an extra flavor boost. These muffins are excellent both warm and cold.
Serving suggestion: You can pair the muffins with a fruit sauce or a scoop of ice cream for a more sophisticated dessert. A cup of coffee or fragrant tea will make the experience even more enjoyable.
Possible variations: If you want to experiment, you can add nuts, chocolate, or dried fruits to the batter. Also, by replacing yogurt with Greek yogurt, you will get even richer muffins in protein.
Nutritional benefits: These muffins are an excellent source of carbohydrates, and the yogurt provides a good dose of calcium and probiotics, beneficial for digestion.
Frequently asked questions:
- *Can I use low-fat yogurt?* Yes, but the muffins will be less creamy. Whole yogurt provides a better texture.
- *Can I replace the eggs?* You can use flax seeds or banana puree as a substitute for eggs, although the texture may vary.
- *What if I don't have vanilla extract?* You can use vanilla sugar or, in an emergency, omit this ingredient.
These round muffins with yogurt and vanilla are a true delight, and the silicone mold will allow you to make them without worries. Plus, they are an excellent choice for breakfast, snacks, or special events. Enjoy the cooking process and let your imagination shine! Enjoy your meal!
Ingredients: We need: -300g yogurt -250g sugar -2 eggs -vanilla essence -grated lemon peel -100ml oil -flour as needed, just enough to obtain a flowing dough (a bit thicker than pancake batter) -1/2 packet of baking powder (optional--I didn't use it, as I found that in these molds, the muffins form nicely and rise a little even without baking powder)
