All-Purpose Muffins

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:
2cups all-purpose flour2 cups
2tsp. baking powder2 tsp.
1⁄2tsp. table salt1⁄2 tsp.
2eggs 2 eggs
1cup plain or fruit-flavored yogurt1 cup
1⁄2cup granulated sugar1⁄2 cup
1stick unsalted butter, melted1 stick
COMBINE:
2Tbsp. all-purpose flour2 Tbsp.
2Tbsp. granulated sugar2 Tbsp.
1cup fruit or berries (such as blueberries, cranberries, cherries, diced peaches, or sliced banana)1 cup
FOR THE BAKED GLAZE, STIR:
1⁄2cup sifted powdered sugar1⁄2 cup
1Tbsp. plain or fruit-flavored yogurt1 Tbsp.
1Tbsp. coarse or turbinado sugar1 Tbsp.
1⁄4tsp. 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.

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