This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Lemony-yogurt muffins was on the docket this week and though I fully planned on following the recipe to a T, my fridge contents had other ideas and I ended up with muffins made with yummy local strawberry yoghurt and blueberries – not much taste of strawberries so more just Blueberry Muffins than anything but with a superb texture and not-too-sweet taste.
Here’s my choice for a house muffin, a recipe you can turn to daily knowing that whether you make the muffins plain, fold in some add-ins or decide to finish them fancifully, they’ll be just right. The backbone ingredients are yogurt, which adds sharp flavor even as it tenderizes the batter, and its boon companion, lemon zest. Simple and comforting soon after they come from the oven, the muffins can also be prettied up with a little confectioners’ sugar and lemon juice icing or—my favorite— lemon curd or marmalade brushed on while they’re hot. Not surprisingly, the muffins are particularly good when you fold berries into them. Blueberries are my go-to, but think of this recipe as a template for fruit muffins.
Ok so I had lemons, plain yoghurt and blueberries and in my head was making these per the recipe. But then I also saw this in my fridge:
From local producer La Ferme des Flots Blancs, this yoghurt is excellent (and has a cute label!) so I figured why not use this, even though it was strawberry. Then I didn’t think that the lemon zest would go so well so just left them “plain” and folded in the blueberries which didn’t sink to the bottom in this lovely thick batter.
These come together in no time (and curiously bake at 400˚F/ 200˚C which felt hot to me for a muffin but was ok) and have a really lovely texture – substantial but light at the same time and not too sweet. Even though I’m on my own for a bit in France, I made a full batch and sent some to various neighbours who were thrilled (sorry Toronto neighbours, I’ll be home soon!). I’ll be keeping this recipe in my back pocket 🙂
Get the recipe for Lemony Yoghurt Muffins on p 62 of Baking with Dorie or here.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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I am glad that you enjoyed these muffins, we did too. I bet your French neighbors were happy too.
I am sure your neighbors always enjoy living near you! Good to know the flavor of the yogurt doesn’t impact the muffins that much in case I don’t have plain sometime.
I was so excited to see what your twist would be, and it looks like a wonderful twist…what a cute container for the yogurt. We loved these, too, not too sweet. Thanks for the tips on the Vacherin when you posted two weeks ago…extremely helpful, not to mention I was afraid I would not be able to make this but your post made it seem much more approachable. Loving your Nerac posts on IG.
What a treat for your neighbors!
Seeing your results and these good-looking muffins give me more belief in the recipe.
Lucky neighbours! I have from time to time used flavoured yoghurt in baking because it’s what I have, and it’s never caused an issue flavour wise.