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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Lemon Yogurt Castella Cake
Lemon Yogurt Castella Cake|Apron
Vegetable oil 70ml
Cake flour 90g / 2/3cup
Lemon zest 1tsp
Lemon juice 10ml / 2tsp
Honey 40g / 2Tbsp
Plain yogurt 50g / 3Tbsp
Egg yolk 6
Egg whites 6
Lemon juice 5ml / 1tsp
Sugar 45g / 6Tbsp
Pan size 29x7x10cm
Bake at 150°C / 300°F in steam bake for 50-60minutes
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#Cake
French Lemon Yogurt Cake Recipe | No mixer
This is a traditional French recipe where the measurements are measured in the little yogurt glass bottles in France.
It goes very well with a cup of tea in the afternoons. The use of yogurt makes the cake moist and the tanginess keeps it refreshing.
——————————————————
Makes: A 20cm (8-inch) cake
Bake: At 175C for 35 - 40 mins (or until a skewer comes out clean)
Ingredients:-
For the cake
~ 210g cake flour (or all purpose flour)
~ 2 tsp baking powder
~ 2 pinches of salt
~ 200g of caster sugar*
~ 1 medium lemon
~ 180ml vanilla yogurt
~ 3 large eggs, room temperature
~ 1/4 tsp vanilla extract
~ 1/2 cup olive oil**
*The sugar can be reduced to 160g - 180g if you prefer something less sweet.
**You can substitute this with other types of vegetable oil eg. grape seed, canola.
For the glaze
~ Juice of half a lemon
~ 1 tbsp of caster sugar
This recipe is adapted from carolinescooking.com and thecafesucrefarine.com.
Enjoy! ????
Don't throw expiring yogurt, make this fluffy and delicious bread. No knead, No water.
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???? Recipe (Ingredients)-----------------------------
1 Egg
250g (1 cup) Plain yogurt
40g (3 tbsp) Sugar
3g (1 tsp) Yeast
300g (2 cup) Bread flour/wheat flour
3g (1/2 tsp) Salt
30g (2 tbsp) Unsalted butter
50g (1/4 cup) Soaked raisin
Baking pan size 12x22cm
170°C (340°F) bake for 22 minutes
???? Important tips
1. Adjust the amount of flour according to the state of the dough because the yogurt concentration is different.
2. if you don't have a rectangular baking pan, you can use a round baking pan.
3. raisins can be replaced with other dried fruit, soaked in water for better taste
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Don't throw expiring yogurt, make this fluffy and delicious bread. No knead, No water.
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)