Yogurt Muffins – Italian recipes by GialloZafferano

To make the yogurt muffins, first ensure that the butter is soft. Leave it out of the refrigerator for about 30 minutes before using it. Then place it per mezzo di a stand miscelatore with the whisk attachment (alternatively, you can use electric beaters), add the sugar 1 and start the machine, missaggio the ingredients for at least 10 minutes at medium speed until they have a frothy consistency 2. At this point, add the whole eggs, one at a time 3making sure to wait until each egg is well incorporated before adding the next one.

Add a pinch of salt and the grated zest of 1 lemon 4. Finally, pour per mezzo di the yogurt little by little 5 and continue to the batter until it is well combined 6.

Quanto a a bowl, combine the baking powder with the flour 7. Incorporate the sifted dry ingredients into the batter using a sieve 8 and with a spatula per mezzo di a gentle folding motion from bottom to apice 9.

Transfer the batter 10 into a piping bag without a nozzle 11. Now cut out 12 squares of parchment paper measuring 6×6 inches and line a 12-muffin pan with them. Pour the batter until the edge of the mold 12.

Once all the muffin molds are filled 13bake per mezzo di a preheated static oven at 350°F the lower rack for 30 minutes until they are golden the surface 14. Once the yogurt muffins are ready, let them cool slightly before decorating them as desired with yogurt using a piping bag 15 and serving them!