I was craving something sweet but not too sweet so I decided that orange yogurt cake sounded really good. I've made this before in loaf form but I decided that I wanted muffins this time. I love the citrus flavor that you get from all the zest.
You can add whatever kind of zest you want to this. I added lemon and lime zest. I would have added orange zest too but I didn't have any on hand. I used lemon and orange juice but didn't juice my lime because that was destined for something else but the recipe didn't need the zest so I thought why waste perfectly good zest.
Orange Yogurt Muffins
3/4 cup (1 1/2 sticks) butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 small container plain yogurt
1/2 cup orange juice
1 medium lemon, juice and zest
1 medium lime, zest
2 cups AP flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
turbinado sugar for sprinkling on top (optional)
Preheat oven to 350 degrees F. Line a muffin pan with muffin cups or grease a 9X5 loaf pan.
Place the butter and sugar in your mixer and cream until light and fluffy.
Add eggs, vanilla, yogurt, orange juice, lemon juice, lemon zest and lime zest. Mix until mixed well, about 1 minute.
Mix the flour, baking powder, baking soda and salt. Add to the mixer and mix well.
Pour the batter into your prepared loaf pan or if using a muffin pan scoop the batter into your cups. Fill only about 3/4 of the way full. I made 12 muffins and used 2 mini spring form pans for the leftover batter. This recipe would probably make about 16 muffins. Sprinkle the tops with torbinado sugar if you are using it.
The loaf will take 55 to 60 minutes, the muffins take about 20 minutes and the mini spring form pans take about 25-30 minutes. You will know when they are done when a tooth pick comes out clean. Cool for 10 to 15 minutes before removing from the pan.