Prep. Tim 5′        Baking Time 25′        Serves 12


  • 260g all-purpose flour
  • 2 tsp baking powder
  • 150g unrefined brown sugar
  • 150g milk
  • 100g strained yogurt
  • 125g melted and lukewarm butter
  • 1 large egg, lightly beaten
  • Optional: Fresh blueberries (or dried fruits), Raisins, Chocolate, etc.


  1. Preheat the oven to 170°C to bake the muffins.
  2. Place cupcake paper cases in a muffin tin.
  3. Sift the flour and baking powder into a bowl and add the sugar.
  4. Mix the dry ingredients together with a spoon and make a well in the center.
  5. In another bowl, whisk the milk, yogurt, melted but cooled butter, and egg.
  6. Pour this mixture into the well made in the other bowl and gently fold them together with a spoon (this is where you would mix in you optional add-ons).
  7. Divide the mixture evenly among the paper cases.
  8. Bake for about 25 minutes until risen and firm to the touch.
  9. Lightly press the top of the muffin with your finger. If the muffin springs back it’s ready. If it doesn’t, bake them a little longer.
  10. Leave them in the tin for 5 minutes, then transfer to a wire rack to cool.


Source: Argiro Barbarigou