Quick Description
These muffins are incredibly light, soft, and tender thanks to the perfect balance of butter, oil, yogurt, and eggs. They rise beautifully with a golden cracked top and stay moist for days. Perfect for breakfast, tea time, or a simple sweet snack.
Soft like cake. Light like clouds.
Servings & Timing
- Servings: 12–14 muffins
- Prep Time: 15 minutes
- Bake Time: 18–22 minutes
- Total Time: About 35 minutes
Ingredients
- 4 eggs
- ¾ cup white sugar (150 g)
- 7 tablespoons melted butter, cooled (100 g)
- ½ cup plain unsweetened yogurt (125 g)
- 2 teaspoons vanilla sugar (or 1 tsp vanilla extract)
- 2½ cups all-purpose flour (300 g)
- ¼ cup cold milk (60 ml)
- ¼ cup sunflower oil (60 ml)
- 1 tablespoon baking powder (16 g)
- Pinch of salt
Step-by-Step Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C).
Line a muffin tin with paper liners.
Step 2: Beat Eggs & Sugar
In a large bowl, beat eggs and sugar for 3–4 minutes until pale and slightly fluffy.
This step creates air for extra softness.
Step 3: Add Wet Ingredients
Add:
- Melted butter
- Sunflower oil
- Yogurt
- Vanilla sugar
Mix until smooth.
Step 4: Add Dry Ingredients
Sift together:
- Flour
- Baking powder
- Salt
Gradually fold into the batter.
Add milk and gently mix until just combined.
Do not overmix.
Step 5: Fill & Bake
Fill muffin liners about ¾ full.
Bake for 18–22 minutes, until golden and a toothpick comes out clean.
Step 6: Cool
Let cool slightly before removing.
They’re very soft while warm.
Texture Tips
- Do not overmix — that keeps them tender.
- Room temperature eggs work best.
- If tops brown too quickly, lower heat slightly.
Optional Add-Ins
- Chocolate chips
- Lemon zest
- Blueberries
- Cinnamon sugar topping
- Nutella swirl
Nutrition (Approx. Per Muffin)
- Calories: 220–260
- Protein: 4–6 g
- Carbs: 30 g
- Fat: 10–12 g
Storage
- Room temperature up to 3 days
- Refrigerate up to 5 days
- Freeze up to 2 months
