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Yoghurt Muffin with chocolate sprinkles

Muffins are real classics!

They are made quickly and very popular. Children especially love them. They taste good, can be transported well and can still be enjoyed after 2 days.  

Muffins are just all-round talents. 

Depending on how you prepare them, they are not necessarily something that you have to regret immediately afterwards 🙂


300g flour

1Pkg baking powder

2pcs eggs

60g butter

120g caster sugar

1pck vanilla sugar with bourbon vanilla

250g yoghurt


First, preheat the oven to 180°C over and under heat.

Now put the eggs and the icing sugar in the mixing bowl and beat frothy. Then add the melted butter and mix again.

Now add the yoghurt and mix.

Then take turns adding the flour and baking ulver and stir on a small level until a smooth dough is formed.

Who wants can now add chocolate pieces to the dough.

This gives an extra taste (good contrast to the yoghurt) and also looks very nice when the muffins are ready. 

Now grease the baking tin well and perhaps additionally flour, so that the muffins dissolve well from the mould later after baking.

Fill the dough about 2/3 of the height of the muffin.
Bake for about 20 min. 

Once the muffins have reached a good tanning, you can test with a stick to see if the muffins are ready. If you use a wooden stick from above to bite into the muffins (up to the bottom of the mould) and pull out the chopstick again and there is no dough to stick to the stick, then the muffins are ready. 

Now they have to cool down about 30min. Then they should detach well from the shape and can be enjoyed. 

I wish you a lot of fun baking and a good appetite.
As always, I would be very happy to comment.

Your Tom

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