How to make egg yolk muffins step by step

• Beat the egg yolks with sugar on high speed until they become light and very thick - you can add a little extract.
  4 egg yolks, 150 g sugar, extract
• Sift the flour through a sieve together with the baking powder.
  200 g wheat flour - all-purpose, 2 teaspoons baking powder
• Add Greek yogurt (or thick natural yogurt) to the beaten egg yolks and mix briefly.
  200 ml Greek yogurt
• Pour in half of the flour and mix briefly.
• Pour in the butter and mix, then finally add the rest of the flour - mix briefly.
  100 g butter
• Transfer the batter to muffin molds.
• Bake at 180 degrees Celsius (top/bottom heat mode) for about 25 minutes - until a dry skewer comes out clean.
• After baking, let cool.