Master Recipe
Basic Muffins
makes 1 dozen large muffins
NOTE: To
cinnamon-coat muffin tops, dip warm muffins in melted butter, then
in mixture of 1/2 cup granulated sugar and 2 teaspoons ground
cinnamon.
Vegetable cooking spray or unsalted butter for greasing muffin tin
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons unsalted butter, softened but still firm (see figure 1)
1 cup minus 1 tablespoon granulated sugar
2 large eggs
11/2 cups plain low-fat yogurt
INSTRUCTIONS:
1. Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray 12-hole muffin tin with vegetable cooking spray or coat lightly with butter.
2. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside.
3. Cream butter and sugar with mixer on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated. Divide batter evenly among holes in greased muffin tin (see figure 2).
4. Bake muffins until golden brown, 25 to 30 minutes. Set tin on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm or at room temperature.
VARIATIONS:
Mocha Chip Muffins
Follow master recipe, dissolving 3 tablespoons instant espresso powder in yogurt and folding 1 cup chocolate chips into finished batter.
Apricot Almond Muffins
Follow master recipe, creaming 1 ounce (3 tablespoons) almond paste with butter and sugar and folding 11/2 cups finely diced dried apricots into finished batter. Sprinkle each batter top with portion of 1/2 cup sliced almonds.
Raspberry Almond Muffins
Follow master recipe, creaming 1 ounce (3 tablespoons) almond paste with butter and sugar. Spoon one-half portion of batter into each muffin cup. With small spoon, make well in center of each cup of dough. Spoon 1 to 11/2 teaspoons raspberry (or any flavored) jam into each well. Fill with remaining batter. Sprinkle each batter top with portion of 1/2 cup sliced almonds.
Cranberry-Walnut-Orange Muffins
Follow Fixedmaster recipe, adding 2 teaspoons grated orange zest to butter and sugar mixture and folding 11/2 cups coarsely chopped fresh or frozen cranberries and 3/4 cup coarsely chopped walnuts into finished batter.
Lemon Blueberry Muffins
Follow master recipe, adding 2 teaspoons grated lemon zest to butter and sugar mixture and folding 11/2 cups fresh or frozen (but not thawed) blueberries that have been tossed in 1 tablespoon flour into finished batter.
Lemon Poppy Seed Muffins
Follow master recipe, adding 3 tablespoons poppy seeds to dry ingredients and 1 tablespoon grated lemon zest to butter and sugar mixture. While muffins are baking, heat 1/4 cup granulated sugar and 1/4 cup lemon juice in small saucepan until sugar dissolves and mixture forms light syrup, 3 to 4 minutes. Brush warm syrup over muffins as soon as they come out of the oven. Cool and serve as directed.
Banana Walnut Muffins
Follow master recipe, adding 1/2 teaspoon grated nutmeg to dry ingredients, substituting 1 cup packed light brown sugar for granulated sugar, and folding 11/2 cups finely diced ripe bananas (about 3 small) and 3/4 cup chopped walnuts into finished batter.