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Pour the whole eggs and sugar into a bowl.
Whisk the ingredients together or, if you prefer, with an electric whisk at minimum speed, until the mixture is light and frothy.
Pour in the seed oil.
Add the yogurt too and mix vigorously to combine it with the eggs.
Pour the sifted flour and the yeast.
Mix everything together with a spatula until you get a smooth and creamy mixture.
Pour the mixture into the muffin cups, in silicone or paper, depending on your availability.
Bake the muffins in a preheated oven at 360°F/180°C for 20 minutes, until they are puffed up and golden. Let them cool completely, before unmolding them and transferring them to a tray or serving plate.
Sprinkle with some powdered sugar and enjoy!