Ingredients

• 3cups unbleached all-purpose flour
• 1tablespoon baking powder
• 1/2teaspoon baking soda
• 1/2teaspoon table salt
• 10tablespoons unsalted butter softened
• 1cup granulated sugar, less 1 tablespoon
• 2 large eggs
• 1 1/2cups plain low-fat yogurt
• Vegetable cooking spray or additional unsalted butter for muffin tins

Directions

1. Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, and salt in medium bowl; set aside.

2. Beat butter and sugar with electric 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.

3. Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.

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