When mornings feel rushed but you still crave something homemade and comforting, these Muffin con Farina di Riso e Yogurt step in perfectly. Their delicate texture, kissed by the gentle tang of yogurt, offers a satisfying start without weighing you down.
I remember one morning, my kitchen filled with the warm scent of vanilla and baked muffins, while I was half-distracted by a buzzing phone call. Somehow, the batter almost slipped from my grip, but the muffins turned out delightfully soft anyway—proof that a little kitchen chaos doesn’t spoil the magic. Breaking one open, the crumb was light, almost cloud-like, and the subtle sweetness made it easy to forget the hurried start to the day.
- Light and tender crumb that feels almost weightless, thanks to the rice flour.
- A subtle tang from yogurt that balances the gentle sweetness.
- Simple ingredients with a quick prep—no fuss, no complicated steps.
- It’s simple—and that’s kind of the point. These aren’t fancy muffins, but they’re reliably soothing.
If you’re unsure about rice flour’s texture, these muffins are a gentle introduction without overwhelming you with graininess.
PrintMuffin con Farina di Riso e Yogurt
Deliziosi muffin soffici e leggeri preparati con farina di riso e yogurt, perfetti per una colazione sana o una merenda gustosa.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12
Ingredients
200 grams farina di riso
100 grams zucchero semolato
2 cucchiaini lievito per dolci
1 pizzico di sale
2 uova medie
120 grams yogurt bianco naturale
80 ml olio di semi di girasole
1 cucchiaino estratto di vaniglia
Instructions
Preriscalda il forno a 180°C e prepara una teglia per muffin con 12 pirottini di carta.
In una ciotola grande, setaccia la farina di riso insieme al lievito per dolci, aggiungi lo zucchero e il pizzico di sale, quindi mescola bene gli ingredienti secchi.
In un’altra ciotola, sbatti le uova con lo yogurt, l’olio di semi di girasole e l’estratto di vaniglia fino a ottenere un composto omogeneo.
Unisci gradualmente gli ingredienti liquidi a quelli secchi, mescolando delicatamente con una spatola fino a ottenere un impasto liscio e senza grumi. Non mescolare troppo per evitare che i muffin diventino duri.
Distribuisci l’impasto nei pirottini, riempiendoli per circa 2/3 della loro capacità.
Cuoci in forno preriscaldato per 18-20 minuti o fino a quando i muffin risultano dorati in superficie e uno stecchino inserito al centro esce pulito.
Sforna i muffin e lasciali raffreddare nella teglia per 5 minuti, poi trasferiscili su una gratella per completare il raffreddamento.
Don’t worry if you don’t have fancy equipment; a basic muffin tin works just fine, and the batter mixes up smoothly with just a spatula or wooden spoon. I usually enjoy these warm with a smear of butter or a drizzle of honey, though a handful of fresh berries on the side never hurts. You could try swapping the sunflower oil for melted coconut oil sometime, but I haven’t tested if it changes the texture much. Also, a pinch of cinnamon or cardamom might add a cozy twist, but I tend to keep it simple.
FAQ
Q: Can I make these gluten-free? A: Yes, rice flour makes them naturally gluten-free, but check your baking powder to be sure.
Q: How do I store leftovers? A: Keep them in an airtight container at room temp for a couple of days or freeze individually wrapped.
Q: Are they suitable for breakfast or snack? A: Both! They’re light enough for mornings and satisfying for an afternoon pick-me-up.
Q: Can I swap yogurt types? A: Plain yogurt works best for that tang, but you might try Greek yogurt for a denser crumb.
Give these muffins a try next time you want a quiet, comforting bite. They’re uncomplicated, gentle on the palate, and just the right little pick-me-up. Save the recipe, bake a batch, and enjoy that soft, cozy moment in your day.