Instructions
- Preheat your oven to 356°F (180°C). Line a muffin pan with paper liners or lightly grease it with butter or cooking spray.
- In a large bowl, beat the eggs and white sugar until the mixture becomes light and creamy.
- Add the cold milk, sunflower oil, and melted (cooled) butter. Mix until fully combined.
- Stir in the yogurt and vanilla sugar until smooth.
- In a separate bowl, sift together the flour, baking powder, and salt. Add the citrus zest and mix gently.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until combined — do not overmix, or the muffins may turn dense.
- Fill each muffin cup about ⅔ full to allow room for rising.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when touched.
- Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.
Tips & Variations
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