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Egg Cupcakes Yogurt

Egg Cupcakes Yogurt: Easy, Fluffy & Sweet Muffins

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Prep Time 15 minutes
Cook Time 15 minutes
10 minutes
Total Time 40 minutes
Servings 6

Ingredients
  

Dry Ingredients:

  • 1 3/4 cups white whole wheat flour (215 g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • A pinch of salt

Wet Ingredients:

  • 1 cup Greek yogurt (230 g)
  • 1/4 cup whole milk
  • 2 eggs,lightly beaten
  • 3 tablespoons unsalted butter, melted and cooled
  • 1/4-1/3 cup maple syrup or honey (adjust based on your sweetness preference)
  • 1 1/2 teaspoons vanilla extract
  • 1 tablespoon lemon zest

Instructions
 

  • Preheat the Oven
    Begin by preheating your oven to 375°F (190°C). This ensures thecupcakes bake evenly and rise beautifully.
  • Prepare Dry Ingredients
    In a large mixing bowl, whisk together the dry ingredients: white whole wheatflour, baking powder, baking soda, and a pinch of salt. This will make sure theleavening agents are evenly distributed throughout the flour
  • Mix Wet Ingredients
    In a separate bowl, combine the wet ingredients: Greek yogurt, whole milk,lightly beaten eggs, melted butter, maple syrup or honey, vanilla extract, andlemon zest. Whisk until smooth and fully incorporated. The yogurt gives thecupcakes a tender texture, while the lemon zest adds a subtle refreshingflavor.
    Egg Cupcakes Yogurt
  • Combine Wet and Dry Ingredients
    Pour the wet ingredients into the dry ingredients. Use a spatula to gently foldthe two mixtures together. Be careful not to overmix. Overmixing can result indense cupcakes. Stir just until the flour is fully incorporated—lumps are okay!
  • Fill the Muffin Tin
    Divide the batter evenly into a greased or lined 12-cup muffin pan. Fill eachcup about 2/3 of the way full to allow room for the cupcakes to rise as theybake.
  • Bake the Cupcakes
    Place the muffin pan in the oven that has been preheated and bake for 15-17minutes. To test if they are done, insert a toothpick into the center of acupcake. If it comes out clean, the cupcakes are finished. If not, continuebaking for an additional minute or two. If it comes out clean, the cupcakes areready. If not, bake for another minute or two.
  • Cool and Serve
    Allow the cupcakes to cool in the pan for 3-5 minutes before transferring themto a wire rack to cool completely. This helps maintain their soft texture andprevents them from becoming soggy.