How To Make Lemon Yogurt Muffins (Williams Sonoma Series) - Bread Making!
Welcome My Friends! ☺️
Today I'm making Lemon Yogurt Muffins! This recipe is part of a series based on the Williams Sonoma Collection Cookbook Titled Bread. I will be making all 40 of the recipes in this recipe book. The recipes range from classic breads, to yeast breads, to dinner breads, to breakfast breads, to tea breads and desserts, to international breads!
For my written recipe for Lemon Yogurt Muffins, please click here:
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For a printable PDF version of my Lemon Yogurt Muffins, please click here:
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For the original Williams Sonoma recipe, please click here:
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Please check out my Bread Playlist for other bread baking recipes from the Williams Sonoma Collection cookbook titled Bread:
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How to make Lemon Yogurt Muffins RECIPE:
Yield: 12 muffins
Ingredients
2 cups (315g) unbleached all purpose flour
1/2 cup (125g) brown sugar
1 & 1/4 tsp (7 g) baking powder
1 tsp (5 g) baking soda
1/4 tsp (3 g) salt
Grated zest and juice of 1 organic lemon
1 & 1/4 cups (315g) plain yogurt
2 large eggs, lightly beaten
5 tbsp (75g) unsalted butter, melted, plus extra for greasing
For the topping:
1.5 tbsp (15 g) brown sugar
Dash of ground nutmeg
Directions
1. Preheat the oven to 375 F (190C, gas mark 5). Grease a 12-cup muffin pan.
2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. Make a well in the center and pour in the yogurt, eggs, melted butter and lemon juice. Vigorously whisk together until thoroughly combined. The batter should be fluffy but slightly lumpy. Scrape down the sides of the bowl. Spoon the batter into the muffin cups, filling each cup just short of its rim.
3. To make the topping, in a small bowl, stir together the sugar and nutmeg. Sprinkle a little bit of topping over each muffin.
4. Bake until golden around the edges and dry and springy to the touch, 16-20 minutes (mine took 30 minutes). A toothpick inserted into the center of a muffin should come out clean. Serve warm or at room temperature.
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Timeline
00:00 Introduction
00:31 Preheat oven to 375 F (190 C, gas mark 5) and grease/line muffin tin
01:06 Mix dry ingredients (flour, brown sugar, baking powder, baking soda, salt, lemon zest)
01:52 Why to buy organic citrus fruit when you need to add zest to recipes
02:48 Whisk the dry ingredients and make a well in the center
03:07 Add wet ingredients (yogurt, eggs, unsalted melted butter, lemon juice) and whisk vigorously
05:54 Scrape down the sides and bottom of the bowl to make sure everything is incorporated
06:08 Prepare the muffin topping mix (brown sugar and nutmeg)
07:02 Fill the muffin tins and top with the sugar topping
09:06 Bake for 16-20 minutes (mine took 30 minutes)
09:42 The muffins are ready! They look and smell amazing!
10:24 Wrap up and Thanks For Watching!
#rurallife #breadmaking #williamssonomabread
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Almond Flour Lemon Yogurt Cake Recipe | goop
A healthy cake exists! Full of magnesium, vitamin E, mono-saturated fats, and protein, almonds are famously healthy nuts, which makes this gluten free cake. It works just as well as a dessert as it does a star brunch dish—a worthy addition to your baking repertoire.
Learn how to make this Gluten-Free Almond Flour Lemon Yogurt Dessert Recipe here:
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How to make lemon yogurt loaf
This is a very rich, moist and easy cake. If you love lemon,you would definitely love this. We would like you to try this recipe. Here is a lemon yogurt loaf, we have made it a couple times and it is really delicious????????. Original recipe is from grated nutmeg with little changes.
Ingredients:
195 Grams All Purpose Flour (1-1/2 Cups)
2 Teaspoons Baking Powder
1/2 Teaspoon Salt
1 Cup Plain Yogurt (We used Plain Yogurt, he used greek)
200 Grams Granulated White Sugar (1 Cup)
3 Large Eggs
The Zest of 1 Lemon
1 Teaspoon Pure Vanilla Extract
1/2 Cup Melted Butter (Oil can be used instead)
Lemon Yogurt Poppy Seed Bread
This moist, tender Lemon Yogurt Poppy Seed Bread will satisfy your most intense lemon cravings. Greek yogurt adds richness and fabulous texture and a tart-sweet lemon glaze finishes it off in a beautiful way.
GET THE FULL RECIPE -
Classic blueberry lemon cake | Yogurt cake
Super quick to whip up, this ultra moist Blueberry Lemon Yoghurt Cake is loaded with fresh blueberries and bright lemon flavours. This is a lovely cake for all occasions! Yoghurt keeps the cake moist and adds a lovely tang too.
The “secret ingredient” in this recipe – albeit not so secret because it’s in the recipe name – is yoghurt. That’s what makes this cake so incredibly moist. It’s not the yoghurt itself that makes the cake moist. The reason yoghurt in cake / muffins etc makes the crumb moist is because the more flour in a batter, the drier the cake is (all other things being equal). Yoghurt thickens the batter, meaning less flour is required to make the batter thick enough to allow the baking powder to make the cake rise.
This blueberry lemon yoghurt cake is the ultimate in tangy lemon cake, so moist yet fluffy and studded with plump blueberries. It’s simple to make, even easier to decorate and is a lemon lovers dream.
I’m not messing around when I say this blueberry lemon yoghurt cake is absolutely bursting with lemon flavour and plump blueberries. It’s tangy, moist, soft and has a simple lemon glaze that makes it the perfect sweet tea-time treat.
The texture is lusciously soft and moist – no dry cakes around here please and it’s the yoghurt that helps with that.
And when it comes to taste, this lemon loaf is the real deal! It has a big hit of lemon flavour – not just a background hint but a bold, unmistakable lemon tang that comes from both loads of juice and zest in the cake batter itself. Top it off with a simple 2 ingredient lemon icing, and you know the lemon lovers in your life will be very happy, indeed
Ingredients you’ll need
A simple cake batter with loads of lemon and blueberries, there’s nothing out of the ordinary here.
Blueberries: Fresh blueberries are best but frozen will work. If using fresh, wash and dry them well. If using frozen, make sure to keep them frozen right up until you add them to the batter.
Flour: You’ll just need plain flour / all purpose flour. Make sure to measure it correctly. Too much flour will give you a dry cake.
Baking powder: Baking powder gives this cake it’s lift.
Salt: Just a touch of salt to intensify flavours.
Butter or oil Use unsalted butter, softened to around room temperature so it beats up easily.
Sugar: Just white granulated sugar (superfine sugar) is all you need) for the batter.
Lemon: Roughly 2 medium lemons will get you the right amount of zest and juice.
Eggs: Use large eggs, free-range if you have the means.
Greek yoghurt: Full fat Greek yogurt is best here. It keeps the cake moist.
Vanilla: Use pure vanilla extract. Essence is a synthetic flavouring and just not as good as the real thing.
❤If you want more sweetness then feel free to frost this cake with lemon whipped cream or buttercream icing. However, I prefer to eat it plain with a hot cup of tea or coffee.(dusting with powdered sugar is my best way for cool prasentation )
Tips
Beat this mixture with an electric beater, hand beater, or wooden spoon for a few minutes.
❤Do not keep the lemon juice resting as it turns bitter. So use it straightaway to make the cake batter.
Note: To get the zest of lemon, grate the lemon peel before cutting the lemon. Use a handheld grater or zester to grate the lemon peel. Do not grate the white pith.
❤Check the cake with a toothpick or bamboo skewer and it should come out clean. If there is any batter sticking on the skewer, then bake for some more minutes.
❤ If the top of the cake starts browning too much, cover the top with aluminum foil or parchment paper while baking.
Expert Tips for This cake
Flour: Make sure you sieve the flour before making your cake batter. This gets rid of any bran in the flour, and splits up lumps of flour.
❤Oil: I added vegetable oil to this cake batter which makes it a unique flavour. If you want you can alwyas use butter. Both ingredients work well in this cake.
❤Leavening ingredients: It is important to add baking powder to this recipe as they help the cake to rise. Make sure that leavening ingredients have not expired
Ingredients
Refined flour / maida
Any neutral oil
In case if you are using salted butter don't forget to skip 1/4 tsp salt
lemon zest and juice
vanilla extract
Eggs
Sugar ( granulated)
Baking powder
yogurt or sour cream
blueberries (fresh. dried, frozen)
powdered sugar for dusting
Thankyou so much for watching ????????????????♀️
Love to hear from you
Annie
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Healthy & Gluten free Lemon Yogurt Cake
Hello Friends this Healthy lemon yogurt cake is definetly Delicious! Not only that its Gluten free too.
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THank you Arigatou!
Yogurt has a lot benefits to our body .And If you are gluten free fan. This is for you!
One bite and one bite again gives you more exciting to eat this yummy lemon yogurt cake.
So try this and you will not regret.
Ingredients are so simple to, easy to make, Just mix all the ingrdients into the bowl and Bake In into the Oven.
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Some gluten free and healthy cake recipe you may like:
Gluten free madeleine
Gluten free chcolate banana pound cake
Tastiest Oatmeal Muffin
Oatmeal banana chocolate cake
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IN this Video we need:
100 gram rice flour
4 gram baking powder
80 gram 0 calorie sugar
80 gram plain yogurt
30 gram unsalted butter
20 gram rice oil/ vegetable oil
1/2 lemon peel