Yogurt muffins with berry jam
10 servings
60 minutes
Yogurt muffins with berry jam are a delicate and aromatic treat from Italian cuisine, where the balance of flavors and textures is valued. Yogurt adds lightness and a slight tang to the batter, while melted butter provides softness and richness. The berry jam filling adds a sweet, juicy note, making each bite exquisite. These muffins are perfect for morning coffee or afternoon tea, creating a cozy atmosphere and delighting true gourmets. Their simplicity in preparation makes them an excellent choice for home baking, and the ability to experiment with jam allows everyone to add their unique touch to the recipe.
1
Preheat the oven to 190 degrees.
2
Melt the butter in a pot and set it aside.
- Clarified butter (ghee): 140 g
3
In a small bowl, beat the eggs with sugar, vanilla sugar, melted butter, and yogurt.
- Chicken egg: 2 pieces
- Sugar: 140 g
- Vanillin: pinch
- Clarified butter (ghee): 140 g
- Plain (natural) yoghurt: 100 ml
4
Mix the sifted flour with baking soda/powder. Gradually add it to the egg mixture, mixing thoroughly (I use a mixer for this). You may need slightly less or more flour. The dough should be like thick sour cream.
- Wheat flour: 200 g
- Baking soda: 1 teaspoon
5
In a greased muffin tin (I didn't grease anything, just placed paper liners in the metal muffin tin), place 1 tablespoon of batter. Then add 1 teaspoon of jam in the center of each liner and cover with the remaining batter.
- Jam: to taste
6
Bake in a preheated oven for about 20 minutes until the muffins turn a uniform dark golden color; you can also check for doneness with a wooden stick.
7
When the muffins are ready, take them out of the oven and let them cool in the molds for 5 minutes. Then remove and let cool a bit more on a rack. Before serving, sprinkle with powdered sugar.
- Icing sugar: to taste
