10.10.17

YOGURT MUFFINS

It is velvety, not too tart, and good enough to eat with a spoon plain and unflavored. Greek yogurt is amazing, as long as you stay away from the no fat and low fat varieties. Greek yogurt is the ingredient that gives these muffins the lightness they have. Seriously avoid the low fat variety; go for the richest plain Greek yogurt you can find. The vanilla frosting is a classic. Add more or less table cream for a softly draping consistency.  Yum.

Yogurt Muffins

1-1/4 cups plain Greek yogurt, with higher fat content
1/2 cup sugar
2 eggs
1/2 cup butter, lightly melted
2 tsp pure vanilla extract
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup pure chocolate chips or berries

Vanilla Frosting

3 Tbsp unsalted butter, soft
1-1/2 cups icing sugar
1 tsp pure vanilla extract
2+ Tbsp table cream

  • Preheat the oven to 375F.
  • Line the muffin tin with large parchment cup liners or spray with food spray.
  • Combine the yogurt, sugar, eggs, lightly melted butter and the vanilla. Beat well.
  • In a separate bowl whisk together the flour, baking powder, soda and the salt.
  • Gradually stir the dry ingredients into the yogurt mixture until just combined. Do not beat.
  • Stir in the chocolate chips or the berries.
  • Fill the prepared muffin tins 2/3 full.
  • Place in the preheated oven and bake for 15 minutes or until cake tester comes out clean.
  • Let the muffins cool down completely.
  • Remove the parchment liners if using.
  • For the frosting, beat the butter, icing sugar and vanilla and 2 Tbsp of table cream for 4 minutes or until very soft.
  • Beat in more table cream, a few drops at a time. If frosting becomes too thin add more icing sugar.
  • Spoon the frosting over the muffins and serve.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!