Once you try yogurt muffins, you’ll want to bake everything with yogurt. Yogurt can be substituted for milk, buttermilk or cream in a ton of recipes, from waffles to muffins and whole grain breads. Why Does Yogurt Make Such Amazing Baked Goods?
Here are a few discoveries I’ve made along the way.
The combination of baking soda, which is alkaline, and yogurt creates light and fluffy muffins. The baking soda needs
an acidic counterpart to produce a leavening effect and the lactic acid in yogurt is the perfect match. Lactic acid is really an amazing thing.
The lactic acid in yogurt also tenderizes the flour. It helps to keep baked goods moist, but light enough that they are not heavy or dense. This is especially important if you are using whole grains.
The reason why so many old fashioned recipes called for using cultured dairy products such as whey or buttermilk in whole grain recipes is the benefit these products give of predigesting whole grains.
All whole grains contain phytic acid which is a sort of anti-nutrient.
Lactic acid neutralizes phytic acid and also makes the grains easier to digest.
In addition to all of this, yogurt does one more amazing thing for baked goods. It really improves their nutritional value. And I am not just talking about the protein and calcium yogurt adds to these recipes.
I am referring to the miracle of lactic acid.
The lactic acid in yogurt can help your body digest and assimilate the nutrients in the foods you are eating.
You’ll really enjoy yogurt muffins. They may even be the best muffins you’ve ever had!
Berry Yogurt Muffins with Crumb Topping
1/2 cup plain, vanilla, or lemon yogurt
3/4 cup milk
3/4 cup granulated sugar
1/4 cup brown sugar, packed
4 tablespoons butter, melted
2 large eggs
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon baking soda
1 cup fresh red raspberries or blueberries
1/2 cup chopped pecans or walnuts, optional
1/4 cup all-purpose flour
2 tablespoons firmly packed brown sugar
2 tablespoons softened butter
Heat oven to 400 degrees. Lightly grease and flour muffin cups or line with paper liners.
In a big bowl combine yogurt, milk, granulated sugar, 1/4 cup brown sugar, melted butter, and egg. In separate bowl stir together flour, baking powder, salt and baking soda. Combine the mixtures, stirring only until dry ingredients are moistened. Gently fold in berries. Spoon into muffin cups.
In a small bowl combine the topping ingredients with a fork until crumbly. Top muffins with crumb topping.
Bake the muffins for 20 to 25 minutes.
Makes about 12 to 15 muffins.
Lemon Blueberry Yogurt Muffins
There are many different recipes for blueberry yogurt muffins. Most of them call for wheat germ, which I am not a fan of. I prefer this recipe, it’s easy and so yummy. I really love lemon so sometimes
I add more lemon peel.
2 cups Quaker Oat Bran hot cereal, uncooked
1/4 cup packed brown sugar
2 tsp. baking powder
1 cup plain yogurt
2 egg whites
1/4 cup milk
1/4 cup honey
2 tbsp. vegetable oil
1 tsp. grated lemon peel
1/4 cup fresh or frozen blueberries
Heat oven to 425 degrees. Combine oat bran, brown sugar and baking powder. Add combined yogurt, egg white, skim milk, honey, oil and lemon peel. Mix just until moist. Fold in blueberries. Fill muffin cups almost full. Bake 18 to 20 minutes or until golden brown. 12 muffins.
Apple Cinnamon Yogurt Muffins
3 cups all-purpose flour
1 3/4 cups sugar
3 1/2 teaspoons baking powder
1/2 teaspoons salt
1/2 teaspoon grated orange zest
1/4 teaspoon ground nutmeg
1 cup (2 sticks) butter or margarine
1 cup grated Braeburn or Golden Delicious apple
1 container (8-ounce) vanilla yogurt
2 large eggs, beaten
1 teaspoon ground cinnamon
Heat oven to 350 degrees F. Grease 24 3-inch muffin pan cups or line with paper liners. In large bowl, combine flour, 1 cup sugar, the baking powder, salt, orange zest, and nutmeg. With pastry blender or fork, cut in 3/4 cup (1 1/2 sticks) butter until mixture is crumbly.
In medium bowl combine apple, yogurt, and eggs; add to flour mixture, stirring until just combined. Spoon batter into prepared muffin cups and bake 20 to 25 minutes or until centers spring back when gently pressed.
Cool muffins in pan 5 minutes; remove from pan and cool until able to handle. Meanwhile, melt remaining 1/2 stick butter. In small bowl, combine remaining 3/4 cup sugar and the cinnamon. To serve. brush tops of muffins with butter and roll top in cinnamon-sugar mixture.
Strawberry Yogurt Muffins
This recipe was adapted from Stoneyfield Farm Organic yogurt(on container)
1 cup all purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
1 cup chopped strawberries (fresh or frozen)
1 cup yogurt
1/4 cup butter, melted
1 teaspoon vanilla
Preheat oven to 375 degrees F.
In a medium bowl, combine the flours, sugar, and baking soda.
Stir in strawberries, then set aside.
In a large bowl, whisk together the eggs, yogurt, butter and vanilla.
Gradually stir dry ingredients into wet.
Divide batter evenly in a 12-cup muffin tin that has been greased or lined with papers.
Bake for 20-25 minutes, or until the tops are golden brown.
Banana Yogurt Walnut Muffins
1 1/4 cup oatmeal
1/2 cup rice flour
1/4 cup ground flax seed (you can grind your own in a coffee grinder or food processor)
1 tsp. baking powder
1 tsp. baking soda
2 eggs, beaten
1/4 cup plain yogurt
3 medium, ripe bananas, mashed
1/2 cup agave syrup or honey
1/3 cup grape seed oil
1/4 cup walnut pieces
Preheat oven to 375 degrees F.
In a large bowl, whisk together oatmeal, flour, flax seed, baking powder, and baking soda.
In a separate bowl, combine eggs, yogurt, bananas, syrup, and oil. Add flour mixture and fold in walnuts.
Divide batter into paper-lined muffin cups. Bake for 20 to 22 minutes or until tops spring back when lightly touched. Cool on a wire rack.
Happy Yogurt Baking!