LEMON–POPPY SEED MUFFINS
Add 3 tablespoons poppy seeds to flour mixture and 1 tablespoon grated lemon zest to butter-sugar mixture. While muffins are baking, heat ¼ cup sugar and ¼ cup lemon juice in small saucepan until sugar dissolves and mixture forms light syrup, 3 to 4 minutes. Brush warm syrup over warm muffins.
MOCHA CHIP MUFFINS
Dissolve 3 tablespoons instant espresso powder in yogurt before adding to batter and fold 1 cup semisweet chocolate chips into finished batter.
APRICOT-ALMOND MUFFINS
Cream 1 ounce almond paste with butter and sugar and fold 1½ cups dried apricots, chopped fine, into finished batter. Sprinkle batter with ½ cup sliced almonds before baking.
RASPBERRY-ALMOND MUFFINS
We like raspberry jam here but any jam will work.
Cream 1 ounce almond paste with butter and sugar. In step 3, spoon half-portion of batter into each muffin cup, then with small spoon make well in center of each portion of batter. Spoon about 1 teaspoon raspberry jam into each well. Fill cups with remaining batter and proceed as directed.
LEMON-BLUEBERRY MUFFINS
Add 1 teaspoon grated lemon zest to butter-sugar mixture and fold 1½ cups blueberries into finished batter.
BANANA-WALNUT MUFFINS
Substitute 1 cup packed light brown sugar for granulated sugar. Add ½ teaspoon ground nutmeg to flour mixture in step 1, and fold 3 small bananas, chopped fine (about 1½ cups), and ¾ cup walnuts, chopped, into finished batter.