Yoghurt muffins with red berries and lemon streusel

Days of light drizzle, shirt sleeves, skin that subtly begins to tan under a shy sun: there is a longing for warmth and summer to heat up these strange months with new light.

That carefree feeling, pleasant thoughts, icing sugar sprinkled over freshly baked yoghurt muffins with red berries just out of the oven. A desire for joyfulness and fun.

You can find it in a simple, authentic, sweet homemade snack. The smell of muffins as they bake in the oven (have a look here at our wide range of outdoor ovens that ensure you don’t miss a minute of being in the open air), slowly penetrates through your home filling it with fond childhood memories.

I keep today’s recipe close to my heart, it has the scent of a little girl’s summer snacks, prepared by four hands with her grandmother, games in the garden and joy. As you’ll see, it’s made using easy ingredients and can be prepared on the spot (are you thinking of buying a barbecue or creating a real kitchen space in the outdoor area of your home? Take a look at the suggestions we have thought up for you!).

These yoghurt muffins are simply delicious, essentially perfect and wonderful with a five o’clock cup of tea.

If you feel inspired, the recipe is waiting for you below.

Yoghurt muffins with red berries and lemon streusel: the recipe

INGREDIENTS (for yoghurt muffins)

For the yoghurt muffin mixture

• 250 g 00 flour + 2 tablespoonfuls
• 15 g of baking powder
• 7 g of sodium bicarbonate
• a pinch of salt
• 3 eggs
• 150 g caster sugar
• a teaspoon of vanilla extract (or a sachet of vanillin)
• 1 tablespoon of lemon juice
• 125 g natural white yoghurt
• 50 g fresh whipping cream
• 60 g of melted butter left to cool
• 250 g of red berries of your choice (blueberries, blackberries, raspberries, currants, etc.).

For the lemon streusel topping

• 60 g cold butter
• 20 g of 00 flour
• 50 g brown sugar
• a pinch of cinnamon
• a pinch of salt
• the zest of an untreated lemon

METHOD

1. Start by preparing the mixture: mix the flour, baking powder and bicarbonate of soda in a bowl. It’s a good idea to sift them together in order to aerate the flour and avoid the presence of lumps.
2. Sprinkle the red berries with two tablespoons of flour – this little trick will prevent the fruit from sinking into the mixture during cooking.
3. In another bowl whip the eggs for a couple of minutes with an electric whisk until they are light and frothy.
4. Slowly add the sugar while continuing to whip for a further 2/3 minutes, until you obtain a fluffy and well aerated consistency.
5. It is time to add the lemon juice, vanilla extract and a pinch of salt. Then add the yoghurt and cream slowly whilst continuing to whip.
6. Now add 1/3 of the dry ingredients at a time; use a spatula and proceed with rotating movements from top to bottom, so as to maintain the fluffy consistency of the mixture.
7. Once the dry ingredients have been mixed in also add the melted butter and continue to stir from top to bottom.
8. Finally, mix in the red berries.
9. Place the muffin moulds on a baking tray and place a spoonful of the mixture in each – use a spoon or – even better – an ice-cream scoop.
10. Now prepare the lemon streusel which will be the topping for your muffins: using a fork roughly mix all the ingredients together in a bowl. The mixture will not have a smooth consistency and in fact look more like a crumble.
11. Finish the preparation of the yoghurt and red berry muffins by topping the mixture off with a teaspoon of your lemon streusel. Then bake at 180°C for 30 minutes.
12. Remove from the oven, allow to cool and… enjoy!