This recipe not only works with lots of different ingredients, it also can accommodate various size pans. Try it with mini or jumbo muffins.
Makes: 12 muffins Total time: about 40 minutes
|FOR THE MUFFINS, WHISK:|
|2||cups all-purpose flour2 cups|
|2||tsp. baking powder2 tsp.|
|1⁄2||tsp. table salt1⁄2 tsp.|
|2||eggs 2 eggs|
|1||cup plain or fruit-flavored yogurt1 cup|
|1⁄2||cup granulated sugar1⁄2 cup|
|1||stick unsalted butter, melted1 stick|
|2||Tbsp. all-purpose flour2 Tbsp.|
|2||Tbsp. granulated sugar2 Tbsp.|
|1||cup fruit or berries (such as blueberries, cranberries, cherries, diced peaches, or sliced banana)1 cup|
|FOR THE BAKED GLAZE, STIR:|
|1⁄2||cup sifted powdered sugar1⁄2 cup|
|1||Tbsp. plain or fruit-flavored yogurt1 Tbsp.|
|1||Tbsp. coarse or turbinado sugar1 Tbsp.|
|1⁄4||tsp. vanilla extract1⁄4 tsp.|
Preheat oven to 400°. Coat a 12-cup muffin tin with nonstick spray or line with muffin liners.
For the muffins, whisk together the 2 cups flour, baking powder, and salt in a bowl; set dry ingredients aside.
Whisk together eggs, the 1 cup yogurt, and the 1⁄2 cup granulated sugar in a bowl. Add melted butter and whisk to combine; set mixture aside.
Combine the 2 Tbsp. flour and the 2 Tbsp. granulated sugar in a bowl. Add berries, cherries, or peaches and toss until fruit is coated. (If using banana or dried fruit, omit the 2 Tbsp. flour and the 2 Tbsp. sugar; mash the banana slices.)
Stir flour mixture into egg-yogurt mixture until flour is barely visible; gently stir in fruit.
Scoop a heaping 1⁄4 cup of batter into each cup of the prepared muffin tin. Bake muffins until a toothpick inserted in the centers comes out clean, 15–17 minutes.
For the baked glaze, stir together powdered sugar, the 1 Tbsp. yogurt, the 1 Tbsp. coarse sugar, and vanilla for the glaze. Brush glaze on top of muffins; return muffins to the oven for 1 minute to set glaze. Remove muffins from the oven. Let muffins sit 5 minutes, then remove them from the tin to a rack to cool.
The butter may "curdle" the egg-sugar-yogurt mixture, but that's OK. It won't affect muffin texture.
Tossing berries or heavy fruit with sugar and flour prevents these pieces from sinking in the batter.
The brushed-on glaze pairs well with any fruit or nut, and it gives your muffins shine and crunch.