Preheat your oven to 180°C (350°F). Grease your muffin tin or line it with paper liners, and set aside.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures even rising and a light crumb.
In a separate bowl, whisk the yogurt, sugar, egg, melted butter, and vanilla extract until smooth and slightly frothy. The mixture should have a creamy texture and a pleasant aroma of vanilla and tang from the yogurt.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula just until combined; the batter will be thick and lumpy, but avoid overmixing to keep the muffins tender.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Use a spoon or scoop for neat, consistent portions. Lightly tap the tray on the counter to settle the batter and eliminate air bubbles.
Bake in the preheated oven for 18-22 minutes, or until the muffins turn a warm golden brown and a toothpick inserted into the center comes out clean. The muffins will smell gently tangy and buttery as they bake.
Once baked, remove the muffins from the oven and let them rest in the tin for about 5 minutes. This helps them set and makes them easier to handle.
Transfer the muffins to a wire rack and allow them to cool slightly or completely, depending on your preference. The tops should be slightly cracked, and the aroma of warm yogurt and vanilla will fill the air.
Enjoy these muffins warm with a pat of butter or your favorite jam, or at room temperature for a quick, satisfying snack. They’re best enjoyed within a day or two for optimal moistness and flavor.
