Yogurt and oil keep these muffins soft for days, and the batter comes together with two bowls and a whisk. The one rule is to stop mixing as soon as the flour disappears.

A few streaks of flour in the batter are fine. Over-mixing develops gluten and makes muffins tough instead of tender.

The recipe

Vanilla yogurt muffins

12 muffins · 35 minutes total · Metric measurements

Ingredients

Tick ingredients as you go. Checkmarks are temporary and are not saved.

Method

  1. Heat the ovenHeat the oven to 200°C / 180°C fan / gas 6. Line a 12-hole muffin tin with paper cases.
  2. Mix the dry ingredientsWhisk the flour, baking powder, bicarbonate of soda, salt and sugar in a large bowl.
  3. Mix the wet ingredientsIn a second bowl, whisk the yogurt, eggs, oil and vanilla until smooth.
  4. Combine brieflyPour the wet mixture into the dry. Fold together with a spatula just until no dry flour remains; a lumpy batter is right. Divide between the cases, filling each about three-quarters full.
  5. BakeBake for 18-20 minutes until risen, lightly golden, and a skewer inserted into the centre of a muffin comes out clean. Cool in the tin for 5 minutes, then move to a rack.

Small details that help

  • Check at 18 minutes. Muffins go from perfect to dry quickly near the end.
  • Use eggs and yogurt at room temperature if you can; the batter mixes more evenly.
  • Fill any empty muffin holes with a little water so the tin heats evenly.

Swaps and variations

Fold in 100 g fresh or frozen blueberries, or 100 g chocolate chips, at the end of mixing. Add the grated zest of a lemon for a brighter crumb, or swap half the vanilla for 1/2 tsp almond extract.

What to serve with it

Serve slightly warm, split with a little butter, or pack into lunchboxes once fully cooled.

Storage and reheating

Cool completely, then keep in an airtight container at room temperature for up to 3 days. Freeze for up to 3 months and thaw at room temperature, or warm briefly before serving.

Food-safety reference: safe cooking and reheating temperatures. Refrigerate perishable food within 2 hours, or 1 hour above 32°C / 90°F. Keep the refrigerator at 4°C / 40°F or below.

Common questions

Why are my muffins dense?

Usually over-mixed batter or old raising agents. Fold just until combined, and check your baking powder is in date.

Can I reduce the sugar?

You can go down to about 100 g without changing the texture much. Less than that and the muffins brown less and dry out faster.

Found something unclear? Send a recipe correction, including the recipe name and what happened.