- 12
Ingredients
- Flavor options:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick plus 2 tablespoons butter, softened
- 1 cup sugar
- 2 large eggs
- 1 1/2 cups plain yogurt
- Lemon-Poppy Seed: Add 3 T. poppy seed and
- 1 tablespoon lemon zest to the dry ingredients. Dipping
- a spoon in water as necessary, make a well in each
- cup of batter (just half of batter). Using a generous
- 1/4 cup of store-bought lemon curd, drop a heaping
- teaspoon in each well (1/4 t. in mini muffins). Top with
- remaining batter.
- Date-Walnut: Add 1 cup each of chopped dates and
- toasted walnuts to dry ingredients, and add 2 tsp.
- vanilla to the eggs.
- Chocolate Chip-Cherry Muffins: Add 1 cup each of
- coarsely chopped dried cherries and miniature
- chocolate chips to the dry ingredients, and add 1/2
- tsp. almond extract to the eggs.
Preparation
Step 1
Adjust rack to lower-middle position and heat oven to 375 degrees (or 450 for mini-muffins, which need the higher heat to brown perfectly).
Prepare your preferred flavoring from the list (w/ingredients). Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
Beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs, then alternating 1/3 at a time, beat in the flour mixture, then the yogurt, until a smooth, thick batter just forms.
Spray a 12-cup muffin tin or 4 12-cup mini muffin tins with vegetable cooking spray, or use paper liners. Divide batter evenly among the cups. A spring-action regular or mini ice cream scoop works well. The muffin tins will be full.
Bake until muffins are golden brown, about 12 minutes for the mini-muffins and about 25 for the regular ones. Set pan on a wire rack to cool slightly. Remove muffins and continue to cool, or serve.