Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Muffins. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!
How to make Lemon Yogurt Muffins
These lemon yogurt muffins are light, fluffy, and bursting with citrus flavor. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.
Ingredients:
- 3 eggs (about 2 oz / 57g each)
- 1 ⅔ to 1 ¾ cups all-purpose flour (7 to 7.8 oz / 200-220g)
- 1 cup sugar (7 oz / 200g)
- 1 cup plain yogurt (8.8 oz / 250g)
- 4 tablespoons vegetable oil (2 fl oz / 60ml)
- 1 tablespoon baking powder (0.35 oz / 10g)
- 1 teaspoon vanilla sugar or liquid vanilla extract
- 1 pinch of salt
- Lemon zest
Directions:
First, beat the eggs with granulated sugar, a pinch of salt, and vanilla sugar (or vanilla extract) until you get a smooth mixture.
Then, add the vegetable oil and mix well until the batter is smooth and even.
Next, add the plain yogurt and gently stir to combine. Add the lemon zest and mix again to evenly distribute the flavor.
After that, gradually add the baking powder and flour in two stages, stirring until the batter is uniform and lump-free.
Afterward, prepare the muffin pan by placing paper liners in each cavity for easier handling. Then, pour the batter, filling each liner up to ¾ of its capacity. Sprinkle granulated sugar on top.
Finally, preheat the oven to 356 °F (180 °C) and bake for about 25 to 30 minutes, until golden brown.
To check if they are done, insert a toothpick into the center—if it comes out clean, the muffins are ready.
At the end, remove them from the oven and let them cool in the pan for a few minutes before unmolding.
To finish, serve as you like—plain or decorated with powdered sugar, glaze, or fresh fruits.
Enjoy your meal!
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