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One-Bowl Fruity Yoghurt Muffins

One-Bowl Fruity Yoghurt Muffins

By OcadoLifePublished on 27 February 2023These clever One-Bowl Fruity Yoghurt Muffins come together in minutes, and because they use ready-prepped frozen fruit they can be enjoyed year-round – even out of season. Food writer Jess Elliott Dennison has added orange zest to the mixture but lemon or grapefruit would work too, for a different citrus twist. The recipe makes 12 muffins, so they’re perfect as a picnic or lunchbox treat for the whole family. Looking for more baking recipes? Look no further.
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Time and servings

45 minsTotal time
12Servings
10 minsPrep time
35 minsCooking time

Ingredients

  • 250 g of plain flour
  • 250 g of caster sugar
  • 100 ml of natural yoghurt
  • 100 ml of cold-pressed rapeseed oil, light olive oil or vegetable oil
  • 1 orange, zested
  • 0.5 tsp of vanilla bean paste
  • 3 medium eggs
  • 225 g of frozen chopped rhubarb, larger pieces cut into small chunks, or mixed berries
  • 2 tbsp of icing sugar, for dusting
  • 3 tsp of baking powder

Method

  • Step 1

    Preheat the oven to 200°C/180°C fan/gas 6 and line a 12-hole muffin tin with muffin/cupcake cases.

  • Step 2

    Put the flour, sugar and baking powder in a large mixing bowl. Using a fork or balloon whisk, mix thoroughly until well combined. Stir in the yoghurt, oil, orange zest and vanilla bean paste.

  • Step 3

    Crack in the eggs and stir until just combined, then fold in the still-frozen fruit. Spoon the batter into the muffin/cupcake cases and bake for 35 mins, or until golden and springy to the touch. Transfer the muffins to a wire rack to cool a little, then dust with icing sugar. They’re delicious served warm or at room temperature.