I adapted this recipe from Italian internet chef Laura Vitale. It makes delicious muffins using few ingredients and in no time at all. These are perfect to enjoy alongside a cup of tea or coffee and are extremely moreish.
Instead of regular white granulated sugar of the original recipe, I use vanilla sugar to add more flavour and a larger raw sugar to brown sugar ratio in the streusel topping for an extra crunch to this moist and light muffin. Also, I used a tad bit more cinnamon because I thought the original recipe lacked the wonderful warmth the spice brings to these treats.
Makes 12 regular sized muffins
Ingredients
2 cups all purpose flour 2 large eggs
1/4 cup vegetable oil 1/4 cup granulated sugar
¼ cup granulated vanilla sugar
1 1/2 cup of low fat vanilla yoghurt 1 ½ tsp vanilla extract 1 tsp baking powder ½ tsp baking soda ¼ tsp salt For the streusel topping:
¼ cup brown sugar ½ cup raw sugar 1 1/2 tbs salted butter, melted 1 tsp of cinnamon, freshly powdered
Instructions
1 Preheat the oven to 190 degrees Celsius and line a 12-muffin tin with liners and set aside. Grease the tin for easier removal.
2 In a large bowl, mix together flour, baking soda, baking powder and salt and set aside.
3 In a large measuring cup or a bowl, whisk together the yoghurt, eggs, vanilla, oil and sugar. 4 Pour wet ingredients into the dry and mix until they are well incorporated. 5 Divide the batter in the prepared muffin tin. In a small bowl, mix together all of the ingredients for the streusel topping and place 1 tablespoon of this evenly on top of each muffin. 6 Bake for 18 to 20 minutes until the muffins are golden brown or until the skewer, inserted in the centre, comes off clean.
— Ananya Saxena is a Grade 11 student in Dubai.
