MAKES 12 MUFFINS
If you are short on time, you can melt the butter, mix it with the eggs, and stir it into the dry ingredients. When thoroughly mixed, beat in the yogurt and proceed with the recipe. To cinnamon-coat the muffin tops, dip warm muffins in melted butter, then in a mixture of ½ cup granulated sugar and 2 teaspoons cinnamon. Serve these plain muffins warm with jam. See the sidebar that follow the recipe.
3 |
cups (15 ounces) all-purpose flour |
1 |
tablespoon baking powder |
½ |
teaspoon baking soda |
½ |
teaspoon salt |
10 |
tablespoons unsalted butter, softened |
1¾ |
cups (12¼ ounces) plus 3 tablespoons sugar |
2 |
large eggs |
1½ |
cups plain low-fat yogurt |
1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray 12-cup muffin tin with vegetable oil spray. Mix flour, baking powder, baking soda, and salt in medium bowl and set aside.
2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add dry ingredients in 3 additions, alternating with yogurt in 2 additions, scraping down bowl as needed. Give batter final stir by hand.
3. Using ice cream scoop or large spoon, divide batter evenly among prepared muffin cups. Bake until muffins are golden brown and toothpick inserted in center of muffin comes out with few crumbs attached, 25 to 30 minutes, rotating muffin tin halfway through baking. Let muffins cool in tin for 5 minutes, then transfer to wire rack and let cool for 5 minutes before serving.