Quick and easy yoghurt muffins with gooseberries and a sugar topping. The addition of Greek yoghurt makes the muffins exceptionally soft and helps them stay fresh for longer, while the slightly tart gooseberries perfectly balance their sweetness. Delicious served warm, and once cooled they make a wonderful sweet treat for summer days.
Makes 12 muffins.
Ingredients for the yoghurt gooseberry muffins:
- 250 g plain flour
- 2 teaspoons baking powder
- 220 g caster sugar
- 140 g Greek yoghurt
- 125 ml rapeseed oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 400 g gooseberries, topped and tailed
Topping:
- demerara sugar
All the ingredients should be at room temperature.
In a large bowl, combine the Greek yoghurt, rapeseed oil, lightly beaten eggs, sugar and vanilla. Sift the plain flour and baking powder directly into the mixture, then stir briefly, only until combined. Add the gooseberries and stir to combine.
Line a standard muffin tin with paper cases. Divide the batter between the 12 cases. Sprinkle each muffin with demerara sugar.
Bake at 190°C for about 23–25 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
Enjoy!
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