-Anna Hampton (from America's Test Kitchen Family Cookbook)
3 c. all purpose flour
3 c. all purpose flour
1 c. sugar
1 T. baking powder
½ t. baking soda
½ teaspoon salt
1 ½ c. plain lowfat yogurt
2 large eggs
8 T. butter, melted and cooled
Adjust an oven rack to the middle position and heat the oven to 375 degrees (350 if using a dark pan). Generously coat a 12 cup muffin tin with vegetable oil spray.
Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the yogurt and eggs together in a medium bowl. Gently fold the yogurt-egg mixture into the flour mixture with a rubber spatula and until just combined. Fold in the melted butter.
Use a large ice-cream scoop or measuring cup to divide batter evenly among the muffin cups.
1 T. baking powder
½ t. baking soda
½ teaspoon salt
1 ½ c. plain lowfat yogurt
2 large eggs
8 T. butter, melted and cooled
Adjust an oven rack to the middle position and heat the oven to 375 degrees (350 if using a dark pan). Generously coat a 12 cup muffin tin with vegetable oil spray.
Mix the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the yogurt and eggs together in a medium bowl. Gently fold the yogurt-egg mixture into the flour mixture with a rubber spatula and until just combined. Fold in the melted butter.
Use a large ice-cream scoop or measuring cup to divide batter evenly among the muffin cups.
(Sprinkle with Turbinado sugar)
Bake until golden and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes.
Let muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.
VARIATIONS
Apricot-Almond Muffins
Add 1 teaspoon almond extract to the yogurt-egg mixture. Fold 1 c. finely diced dried apricots into the finished batter. Sprinkle several sliced almonds over the top of the batter in each muffin cup before baking.
Lemon-Blueberry Muffins
Add 1 t. grated lemon zest to the yogurt-egg mixture and fold 1 1/2 c. fresh or frozen blueberries that have been tossed in 1 T. flour into the finished batter. If using frozen blueberries, rinse them in a strainer until the water runs clear, then drain on paper towels and pat dry before stirring (unfloured) into the batter.
Let muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving.
VARIATIONS
Apricot-Almond Muffins
Add 1 teaspoon almond extract to the yogurt-egg mixture. Fold 1 c. finely diced dried apricots into the finished batter. Sprinkle several sliced almonds over the top of the batter in each muffin cup before baking.
Lemon-Blueberry Muffins
Add 1 t. grated lemon zest to the yogurt-egg mixture and fold 1 1/2 c. fresh or frozen blueberries that have been tossed in 1 T. flour into the finished batter. If using frozen blueberries, rinse them in a strainer until the water runs clear, then drain on paper towels and pat dry before stirring (unfloured) into the batter.
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