3 cups flour
1 cup sugar
1 TBSP baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups plain yogurt
2 large eggs
8 TBSP butter, melted and cooled
Heat oven to 375 degrees. 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 until just combined. Fold in the melted butter.
Use a large ice-cream scoop or measuring cup to divide the batter evenly among the muffin cups. Bake until golden and a tooth pick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes
Let the muffins cool in the pan for 5 minutes. Then flip out onto a wire rack and let cool for 10 minutes before serving.
Variation:
Apricot-almond
Lemon-blueberry
Raspberry-almond
Cranberry-walnut-orange muffins
Lemon-poppyseed
Banana-walnut
Rachel
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