FAVORITE YOGURT MUFFINS (6 WAYS!)
This is an epic of a basic muffin recipe that you can then add flavor to in all sorts of ways-from fruit to veggies to chocolate chips. The batter is packed with protein too, so the muffins are great for breakfast or snack. (The allergy-friendly substitutions are listed in the Notes section at the bottom.)
Provided by Amy Palanjian
Categories Breakfast
Time 26m
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
- In a medium bowl, stir together the flours, baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
- Gently stir the yogurt mixture into the flour mixture.
- Add your desired add-in. (You can also add 1 tablespoon of any add-in to each muffin cup, using 1/4 cup batter, to make a batch with a few different flavors. Or you can bake them plain). Stir gently to combine.
- Divide batter among the prepared muffin tin, using about 1/4 cup batter in each cup.
- Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.
Nutrition Facts : ServingSize 1 muffin, Calories 134 kcal, Carbohydrate 18 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 38 mg, Sodium 147 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g
BLUEBERRY CREAM CHEESE SCONES WITH YOGURT GLAZE
Provided by Molly Yeh
Time 1h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the scones: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Add the flour, granulated sugar, baking powder, salt and lemon zest to a food processor and pulse to combine. Add the butter and pulse until it's mostly pea-sized; a few larger chunks are okay. Dump the mixture into a large bowl and gently toss in the blueberries.
- In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extract. Pour into the dry ingredients and, using a rubber spatula, mix until about 80 percent of the dry mixture is incorporated. Dollop teaspoon-sized plops of cream cheese all over the mixture, then gently fold the mixture just until the remaining dry ingredients are incorporated. (You want the cream cheese to generally stay intact but it will of course swirl a little.) Using an ice cream scoop or large spoon, divide the dough into 8 balls and place them on the lined baking sheets about 2 inches apart (they will spread quite a bit). Bake until the tops are lightly browned and the bottoms are golden, 16 to 20 minutes.
- For the glaze: Meanwhile, whisk together the powdered sugar, yogurt and salt in a bowl.
- Let the scones cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for 5 more minutes. While they're still a little warm, brush with the glaze, then sprinkle with the sanding sugar, if using. These are best enjoyed the day of.
YOGURT GLAZE
This is a quick and yummy glaze to put on top of cupcakes or regular cake!!
Provided by brasicana
Categories Desserts Frostings and Icings Dessert Glazes
Time 35m
Yield 16
Number Of Ingredients 3
Steps:
- Whisk together yogurt, vanilla extract, and confectioners' sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.
Nutrition Facts : Calories 32.3 calories, Carbohydrate 4.4 g, Cholesterol 2.8 mg, Fat 1.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 8.2 mg, Sugar 4.4 g
YOGURT MUFFINS
A recipe I made a few years ago. These muffins are great. I don't remember where I took the recipe.
Provided by Boomette
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F Grease muffin pan. Set aside.
- In a bowl, mix yogurt and baking soda. Set aside.
- In another bowl, beat butter. Add eggs, one at a time, then vanilla. Set aside.
- In another large bowl, mix flour, baking powder, salt and sugar. Add the egg mixture and then pour the mixture of yogurt, stirring just to moisten the dry ingredients. Incorporate the chocolate chips. Stir a little bit. Pour in the muffin pan.
- Mix all ingredients of the garnish. Distribute on the muffins. Bake in oven 30 to 35 minutes. (check the muffins after 20 minutes as I wrote 20-25 minutes as a note, so maybe my muffins were ready after 20-25 minutes. As I said it's been a while since I made them).
MINI CARROT CAKES WITH CREAM CHEESE GLAZE
Whole wheat flour and Greek yogurt keep these cakes flavorful and moist while adding fiber and protein. Each cake gets 1 teaspoon of sweet cream cheese glaze-far fewer calories than the multiple tablespoons of frosting piled onto your typical cupcake.
Provided by Food Network Kitchen
Categories dessert
Time 1h25m
Yield 12 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Spray twelve 4-ounce mini loaf pans or a 12-cup regular muffin pan with pan release spray.
- Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a food processor until very finely chopped but not ground.
- Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
- Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely.
- For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread. Garnish as desired.
CREAM CHEESE GLAZE
After some well done research, I have found the perfect Cream Cheese GLAZE! Not frosting but a simple glaze! Perfect for coffee cakes, bundt cakes, etc. I combined some recipes I found and added a few of my own touches! I hope you enjoy!
Provided by young n fun
Categories Dessert
Time 2m
Yield 8-12 serving(s)
Number Of Ingredients 5
Steps:
- With an electric mixer, beat cream cheese, butter, and milk.
- Gradually add the powdered sugar.
- Beat in vanilla.
Nutrition Facts : Calories 42.8, Fat 3.4, SaturatedFat 2, Cholesterol 10.5, Sodium 32, Carbohydrate 2.6, Sugar 2.2, Protein 0.6
YOGURT MUFFINS WITH CREAM CHEESE GLAZE
This is a quick and easy recipe which you can adopt too. You can use different kind of fruits, i love to use seasonal things so i would use berries in fall, bananas in winter, strawberries in spring and mango in summer. You can also use chocolate chips, raisins, nuts or a combination of those to make the batter according to your personal preferences and taste.
Provided by Iceland
Categories Dessert
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Blend softened butter and brown sugar.
- Add the egg and mix well, add flour, baking powder, yogurt and fruits and stir.
- Bake in your muffins tray (i use silicon trays) at 200°C (390°F) for about 15 minutes or until risen and looking golden in colour.
- Whip together the ingredients of the creamy topping while the muffins are baking.
- Let them cool down before you decorate them with the cream and additional fresh fruit, nuts or sprinkles.
Nutrition Facts : Calories 173.4, Fat 9.4, SaturatedFat 5.7, Cholesterol 39.7, Sodium 118.3, Carbohydrate 20.7, Fiber 0.3, Sugar 12.5, Protein 2
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