Basic Muffin (Favorite variations: Lemon-Blueberry, Lemon-Poppy Seed, Banana-Walnut, Mocha-Chip, Apricot-Almond, Raspberry-Almond, Cran-Walnut-Orange)

(from 226-2tone’s recipe box)

Makes 12

This recipe is a simple muffin base into which flavorings should be added; see the variations for our favorite flavors.

Our basic muffin recipe can be endlessly varied depending on what you have in your pantry or freezer.

http://www.americastestkitchenfeed.com/bake-it-better/2012/01/no-muffin-left-behind/

Source: America's Test Kitchen | January 12, 2012 (from RecipeThing user Bethany)

Categories: Eggs and Breakfast

Ingredients

  • 3 cups (15 ounces) all-purpose flour
  • 1 cup (7 ounces) sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups whole or low-fat plain yogurt
  • 2 large eggs
  • 8 tablespoons (1 stick) unsalted butter, melted and cooled

Directions

  1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Grease a 12-cup muffin tin.

  2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the yogurt and eggs together until smooth. Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the melted butter.

  3. Using a greased ⅓-cup measure, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25 to 30 minutes, rotating the pan half- way through baking.

  4. 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.

  5. To make ahead: The muffin batter can be refrigerated in a covered container for up to 24 hours; portion and bake as directed. The muffin batter can also be portioned into the tin and frozen; when the muffins are frozen solid, transfer them to a large zipper-lock bag. To bake, return the frozen muffins to the muffin tin and let sit at room temperature for 30 minutes while heating the oven. Bake as directed, increasing the baking time to 30 to 35 minutes.

  6. LEMON-BLUEBERRY MUFFINS – Flouring the blueberries prevents them from discoloring the batter, especially if the berries are frozen. – Add 1 teaspoon grated fresh lemon zest to the yogurt mixture. Toss 1½ cups fresh or frozen berries (do not thaw if frozen) with 1 tablespoon flour, then gently fold into the batter.

  7. LEMON–POPPY SEED MUFFINS Add 3 tablespoons poppy seeds to the flour mixture and 1 tablespoon grated lemon zest to the yogurt mixture. While the muffins bake, cook ¼ cup sugar and ¼ cup lemon juice in a small saucepan over medium heat until it turns into a light syrup, about 3 minutes. Brush the warm syrup over the warm baked muffins and serve.

  8. BANANA-WALNUT MUFFINS Substitute light brown sugar for the granulated sugar and add ½ teaspoon ground nutmeg to the flour mixture. Fold 1½ cups finely diced bananas and ½ cup coarsely chopped toasted walnuts into the batter.

  9. MOCHA-CHIP MUFFINS Add 3 tablespoons instant espresso to the yogurt mixture and fold 1 cup semisweet chocolate chips into the batter.

  10. APRICOT-ALMOND MUFFINS Add ½ teaspoon almond extract to the yogurt mixture. Fold 1 cup finely diced dried apricots into the batter, and sprinkle a few sliced almonds over the muffins before baking.

  11. RASPBERRY-ALMOND MUFFINS Add ½ teaspoon almond extract to the yogurt mixture. Spoon 2 tablespoons of the batter into each muffin cup. Drop 1 teaspoon raspberry jam into each cup, then spoon the remaining batter evenly on top. (You will need ¼ cup of raspberry jam.)

  12. CRAN-WALNUT-ORANGE MUFFINS Add 1 teaspoon grated fresh orange zest to the yogurt mixture. Fold 1½ cups coarsely chopped fresh or frozen cranberries and ¾ cup coarsely chopped toasted walnuts into the batter.

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