Soft yogurt muffins: easy recipe

When you need a quick, reliable and uncomplicated dessert, yogurt muffins with jam are an incredibly simple yet delicious choice.

They can be prepared with just a few ingredients and without any tricky techniques. If followed to the letter, this straightforward recipe delivers a soft texture and a tender heart that melts in the mouth at the first bite.

Ideal for starting the day with something wholesome, they are also perfect as an afternoon snack or a practical and tempting single-portion dessert.

Ingredients

For about 12 muffins:

  • 250 g plain flour
  • 30 g potato starch
  • 180 g sugar
  • 125 g plain natural yogurt
  • 60 g seed oil (or 100 g butter)
  • 100 ml milk
  • 2 medium eggs
  • 150 g organic strawberry jam
  • 1 sachet baking powder
  • 1 teaspoon vanilla extract (or vanilla powder)

Strawberry jam is particularly ideal for this recipe: it helps keep the batter moist and adds a sweet and delicate note, creating a well-balanced final result.

Alternatively, you can customise the recipe by choosing other jam flavours according to your preferences or the season: apricot for a softer flavour, mixed berries for a slightly more vibrant note, or cherry for a fuller and more enveloping taste.

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Step-by-step instructions

Preparing the muffins is quick and doesn’t require any complex steps: this recipe is a great choice to make with little ones, turning baking into a fun and educational moment.

  1. Preheat the oven to 180 °C in static mode.
  2. In a large bowl, beat the eggs with the sugar until you obtain a light mixture.
  3. Pour in the yogurt, milk and oil (or melted butter) in a stream, mixing gently.
  4. Add the sifted flour, starch and baking powder, then flavour with vanilla.
  5. Mix briefly with a whisk until you obtain a smooth batter.
  6. Place the paper liners in the muffin tin and pour in the first layer of batter, filling them about halfway. Add a teaspoon of jam in the centre and cover with an additional layer of batter, until you reach ¾ of the liner’s height.
  7. Bake for about 18–20 minutes, checking doneness with a toothpick.
  8. Let them cool before removing and serving.

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How to make muffins with jam that doesn’t sink

One of the most crucial aspects of this recipe is the distribution of jam inside the batter; if it is added directly on the surface, it tends to sink to the bottom during baking.

For a well-centred heart, as described above, the most effective method is as follows: pour a base of batter first, add the jam in the centre, and cover it with a second layer. This way, the jam remains enclosed and evenly distributed without sinking excessively.

Tips for even softer muffins

For a wonderfully soft result, some technical precautions make all the difference:

  • use softened butter and room-temperature yogurt
  • avoid overworking the batter: mix only as needed
  • respect the oven temperature, and do not open it during the first few minutes of baking
  • let the muffins cool in the tin for a few minutes before removing them

These small details will help to ensure soft, well-risen and perfectly tender muffins!