Directions: |
Directions:Adjust oven rack to lower-middle position and heat oven to 375 degrees (or 450 degrees for mini-muffins, which need the higher heat to brown perfectly) Prepare your preferred flavoring from instructions below. Mix flour, baking powder, baking soda and salt in a medium bowl and set aside. Beat butter and sugar with an electric mixer until light and fluffy. Beat in the eggs, then alternating 1/3 at a time, beat in flour mixture, then yogurt, until a smooth thick batter just forms. Spray 12-cup regular muffin tin , (or 4 12 cup mini muffin tins), with vegetable cooking spray, or use paper liners. Divide batter evenly among cups. The muffin cups will be full. Bake until muffins are golden brown, about 12 minutes for mini muffins and about 25 minutes for regular muffins. Set pans on a wire rack to cool. Remove muffins and continue to cool on wire rack.
Lemon Poppy Seed: Add poppy seeds and lemon zest to dry ingredients. Spoon half of the batter into muffin cups. Dipping a spoon in water, make a well in each cup of batter. Drop a heaping teaspoon of lemon curd into each well. (1/4 tsp for mini muffins) Top with the remaining batter. (These work best for regular muffins)
Date-Walnut: Add dates and walnuts to dry ingredients. Add vanilla to eggs.
Chocolate Chip-Cherry: Add cherries and chocolate chips to dry ingredients. Add almond extract to eggs. |