Simple muffins are part of the recipes I prepare when I feel like something sweet without too much hassle. I've noticed that these muffins are especially suitable in the morning when I don't have much time but want something fresh for breakfast or a snack. I usually make them on the weekend, but sometimes I make them in the evening if I run out of dessert. They are easy to adapt and you don't need complicated ingredients.
Quick Info
Total time: about 30 minutes
Preparation time: 10 minutes
Baking time: 20 minutes
Servings: 6 muffins (depending on the molds)
Difficulty: easy
Recipe type: quick dessert, simple muffins
Ingredients
2 eggs
3 tablespoons sugar
1 tablespoon oil
1 sweet yogurt (I usually use a regular one, in a cup)
half a packet of baking powder
4 tablespoons flour
powdered sugar (for decoration, after baking)
Preparation method
1. Break the eggs into a large bowl. Add the sugar and beat with a whisk or mixer until the sugar dissolves and the mixture becomes lighter in color.
2. Pour the oil over the egg and sugar mixture and mix again. Then, add the yogurt and continue mixing until everything is homogeneous.
3. Incorporate the sifted flour along with the baking powder in several batches, mixing gently. The mixture should be quite fluid but not liquid.
4. Prepare the muffin molds. If using silicone molds, I don’t put paper liners; for the classic ones, I usually use muffin papers. Fill each mold halfway with batter to avoid overflow while baking.
5. Place the tray in the preheated oven at 180°C. Bake for 20 minutes without opening the oven door.
6. Remove from the oven when they are lightly browned and pass the toothpick test. Let them cool slightly in the molds, then transfer them to a rack or plate.
7. Once cooled, dust with powdered sugar.
Why I make the recipe often
These muffins are quick to make, you don't need a powerful mixer, and you don't dirty many dishes. I like them because the ingredients are always found at home, and I don’t have to plan ahead. They don’t dry out quickly, and if there are leftovers, they are good the next day.
Tips and variations
Tips
If you want fluffier muffins, be careful not to overmix after adding the flour.
For baking, I used both small paper molds and silicone ones. They perform well in both, but I didn’t have issues with sticking in the silicone.
If you want to avoid sticking, let them sit in the molds for 5 minutes after baking and gently remove them.
Substitutions
You can use Greek yogurt or unsweetened plain yogurt, but then add half a tablespoon of extra sugar if you want them to be equally sweet.
If you don’t have powdered sugar for decoration, you can leave them plain or brush them with a little honey after baking.
Variations
For an extra flavor, you can add a handful of small chocolate chips or raisins to the batter.
If you want cream-filled muffins, you can top them with whipped cream or melted chocolate after they have cooled.
In fruit season, I sometimes added a teaspoon of jam in each mold, over the batter, before baking.
Serving ideas
I usually serve them for breakfast, with a cup of milk or coffee.
They are also good as a snack for school or the office.
They can be a dessert for a quick meal if you decorate them simply on top.
Frequently asked questions
1. Can I use whole wheat flour?
You can try using whole wheat flour, but the texture will be denser. I recommend using half white flour and half whole wheat for a balanced result.
2. Do I have to use sweet yogurt?
No. You can also use plain yogurt, but the muffins will be slightly less sweet. Adjust the sugar to taste.
3. Why don’t the muffins rise enough?
If the baking powder is not fresh or if you overmix after adding the flour, they may come out flatter. Check the expiration date of the baking powder and don’t overmix.
4. Can they be frozen?
I do not recommend freezing these muffins, as they are very simple and the texture may change upon thawing.
5. What type of yogurt do you use most often?
I most often use sweet drinking yogurt, classic, in a cup. Homemade yogurt works too if you have it.
Nutritional values
Estimate for one muffin (out of 6):
Approximately 100 kcal
Protein: 3 g
Carbohydrates: 14 g
Fats: 3 g
These values are indicative. The muffins are quite light as a dessert, having the basic ingredients at a minimum.
Storage and reheating
After they cool completely, I keep them in a closed container or a paper bag at room temperature. They are good for 1-2 days. I do not recommend storing them in the fridge as they dry out. If you need to reheat them, you can microwave them for 10 seconds, but not too much, so they don’t harden. They are best fresh, but can also be eaten the next day.
Quick Info
Total time: about 30 minutes
Preparation time: 10 minutes
Baking time: 20 minutes
Servings: 6 muffins (depending on the molds)
Difficulty: easy
Recipe type: quick dessert, simple muffins
Ingredients
2 eggs
3 tablespoons sugar
1 tablespoon oil
1 sweet yogurt (I usually use a regular one, in a cup)
half a packet of baking powder
4 tablespoons flour
powdered sugar (for decoration, after baking)
Preparation method
1. Break the eggs into a large bowl. Add the sugar and beat with a whisk or mixer until the sugar dissolves and the mixture becomes lighter in color.
2. Pour the oil over the egg and sugar mixture and mix again. Then, add the yogurt and continue mixing until everything is homogeneous.
3. Incorporate the sifted flour along with the baking powder in several batches, mixing gently. The mixture should be quite fluid but not liquid.
4. Prepare the muffin molds. If using silicone molds, I don’t put paper liners; for the classic ones, I usually use muffin papers. Fill each mold halfway with batter to avoid overflow while baking.
5. Place the tray in the preheated oven at 180°C. Bake for 20 minutes without opening the oven door.
6. Remove from the oven when they are lightly browned and pass the toothpick test. Let them cool slightly in the molds, then transfer them to a rack or plate.
7. Once cooled, dust with powdered sugar.
Why I make the recipe often
These muffins are quick to make, you don't need a powerful mixer, and you don't dirty many dishes. I like them because the ingredients are always found at home, and I don’t have to plan ahead. They don’t dry out quickly, and if there are leftovers, they are good the next day.
Tips and variations
Tips
If you want fluffier muffins, be careful not to overmix after adding the flour.
For baking, I used both small paper molds and silicone ones. They perform well in both, but I didn’t have issues with sticking in the silicone.
If you want to avoid sticking, let them sit in the molds for 5 minutes after baking and gently remove them.
Substitutions
You can use Greek yogurt or unsweetened plain yogurt, but then add half a tablespoon of extra sugar if you want them to be equally sweet.
If you don’t have powdered sugar for decoration, you can leave them plain or brush them with a little honey after baking.
Variations
For an extra flavor, you can add a handful of small chocolate chips or raisins to the batter.
If you want cream-filled muffins, you can top them with whipped cream or melted chocolate after they have cooled.
In fruit season, I sometimes added a teaspoon of jam in each mold, over the batter, before baking.
Serving ideas
I usually serve them for breakfast, with a cup of milk or coffee.
They are also good as a snack for school or the office.
They can be a dessert for a quick meal if you decorate them simply on top.
Frequently asked questions
1. Can I use whole wheat flour?
You can try using whole wheat flour, but the texture will be denser. I recommend using half white flour and half whole wheat for a balanced result.
2. Do I have to use sweet yogurt?
No. You can also use plain yogurt, but the muffins will be slightly less sweet. Adjust the sugar to taste.
3. Why don’t the muffins rise enough?
If the baking powder is not fresh or if you overmix after adding the flour, they may come out flatter. Check the expiration date of the baking powder and don’t overmix.
4. Can they be frozen?
I do not recommend freezing these muffins, as they are very simple and the texture may change upon thawing.
5. What type of yogurt do you use most often?
I most often use sweet drinking yogurt, classic, in a cup. Homemade yogurt works too if you have it.
Nutritional values
Estimate for one muffin (out of 6):
Approximately 100 kcal
Protein: 3 g
Carbohydrates: 14 g
Fats: 3 g
These values are indicative. The muffins are quite light as a dessert, having the basic ingredients at a minimum.
Storage and reheating
After they cool completely, I keep them in a closed container or a paper bag at room temperature. They are good for 1-2 days. I do not recommend storing them in the fridge as they dry out. If you need to reheat them, you can microwave them for 10 seconds, but not too much, so they don’t harden. They are best fresh, but can also be eaten the next day.