MAKES 12 muffins
TOTAL TIME: 40 minutes
This recipe is a simple muffin base into which flavorings should be added; see the variations for our favorite flavors.
|
3 |
cups (15 ounces) all-purpose flour |
|
1 |
cup (7 ounces) sugar |
|
1 |
tablespoon baking powder |
|
½ |
teaspoon baking soda |
|
½ |
teaspoon salt |
|
1½ |
cups plain whole-milk or low-fat yogurt |
|
2 |
large eggs |
|
8 |
tablespoons unsalted butter, melted and cooled |
1. Adjust oven rack to middle position and heat oven to 375 degrees. Grease 12-cup muffin tin.
2. Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. In separate bowl, whisk yogurt and eggs together until smooth. Gently fold yogurt mixture into flour mixture with rubber spatula until just combined, then fold in melted butter; do not overmix.
3. Using greased ⅓-cup measure, portion batter into prepared muffin cups. Bake until golden brown and toothpick inserted into center comes out clean, 20 to 25 minutes, rotating pan halfway through baking. Let muffins cool slightly in pan before removing. Serve warm or at room temperature.
VARIATIONS
LEMON-BLUEBERRY MUFFINS
Frozen blueberries can be substituted for the fresh blueberries; rinse and dry the frozen berries (do not thaw) before tossing with the flour.
Add 1 teaspoon grated lemon zest to yogurt mixture. Add 1½ cups fresh blueberries to flour mixture and gently toss before combining with yogurt mixture.
LEMON–POPPY SEED MUFFINS
Add 3 tablespoons poppy seeds to flour mixture and 1 tablespoon grated lemon zest to yogurt mixture. While muffins bake, bring ¼ cup sugar and ¼ cup lemon juice to simmer in small saucepan over medium heat and cook until it turns into light syrup, about 3 minutes. Brush warm syrup over warm baked muffins before serving.
MOCHA-CHIP MUFFINS
Add 3 tablespoons instant espresso powder to yogurt mixture and gently fold 1 cup semisweet chocolate chips into batter.
APRICOT-ALMOND MUFFINS
Add ½ teaspoon almond extract to yogurt mixture. Gently fold 1 cup finely chopped dried apricots into batter. Sprinkle with ¼ cup sliced almonds before baking.
CRAN-WALNUT-ORANGE MUFFINS
Add 1 teaspoon grated orange zest to yogurt mixture. Gently fold 1½ cups coarsely chopped fresh or frozen cranberries and ¾ cup coarsely chopped toasted walnuts into batter.