Yogurt Muffins with Shredded Coconut

These might just be the tastiest muffins in my entire baking history - nothing else really compares. Soft, airy, fragrant yogurt muffins with shredded coconut: the batter comes together with a whisk by hand in 10 minutes. Words fail me, they're that good - hurry to the kitchen!

Yogurt Muffins with Shredded Coconut

Soft, airy muffins made with drinking yogurt and shredded coconut. The batter is whisked by hand - no mixer needed.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 muffins

Course: Muffins and loaf cakes

Cuisine: Home cooking

Ingredients Method

Ingredients

  

• 2 eggs
• 200 g sugar
• 200 ml drinking yogurt
• 1.5 cup flour
• 1.5 tsp baking powder
• 50 ml vegetable oil
• 25 g shredded coconut
• 1 pinch vanilla

Method

 

1. Pour the sugar, a pinch of vanilla and the eggs into a bowl. Whisk by hand into a fluffy mixture with no lumps.
2. Pour in the yogurt and stir.
3. Sift in the flour with the baking powder and whisk again thoroughly until the batter is smooth.
4. Finally, pour in the vegetable oil and add the shredded coconut. Stir - the batter is ready.
5. Divide the batter among paper liners, filling them almost to the top.
6. Bake in a preheated 180 °C (355 °F) oven for 20-25 minutes. Take out the finished muffins and let them cool - ready to eat. Enjoy!