Yogurt Muffins

To make the yogurt muffins, first ensure that the butter is soft. Leave it out of the refrigerator for about 30 minutes before using it. Then place it in a stand mixer with the whisk attachment (alternatively, you can use electric beaters), add the sugar 1 and start the machine, mixing the ingredients for at least 10 minutes at medium speed until they have a frothy consistency 2. At this point, add the whole eggs, one at a time 3, making sure to wait until each egg is well incorporated before adding the next one.

Add a pinch of salt and the grated zest of 1 lemon 4. Finally, pour in the yogurt little by little 5 and continue to mix the batter until it is well combined 6.

In a bowl, combine the baking powder with the flour 7. Incorporate the sifted dry ingredients into the batter using a sieve 8 and mix with a spatula in a gentle folding motion from bottom to top 9.

Transfer the batter 10 into a piping bag without a nozzle 11. Now cut out 12 squares of parchment paper measuring 6x6 inches and line a 12-muffin pan with them. Pour the batter until the edge of the mold 12.

Once all the muffin molds are filled 13, bake in a preheated static oven at 350°F on the lower rack for 30 minutes or until they are golden on the surface 14. Once the yogurt muffins are ready, let them cool slightly before decorating them as desired with yogurt using a piping bag 15 and serving them!