Sweet Tender Muffins

Sweet Tender Muffins

Flavorings (see specific recipes below)
3 cups all-purpose flour
1 lb. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 stick plus 2 tbs. butter, softened
1 cup sugar
2 large eggs
1 1/2 cups plain yogurt

Adjust oven rack to lower-middle position and heat oven to 375 degrees (or 450 degrees for mini-muffins, which need the higher heat to brown perfectly).  Prepare your preferred flavoring from the list below (add as directed below). Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.

Beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs, then alternating 1/3 at a time, beat in the flour mixture, then the yogurt, until a smooth, thick batter just forms.

Spray a 12 cup muffin tin with 1/2 cup capacity (or four 12 cup mini-muffin tins) with vegetable cooking spray, or use paper liners. Divide batter evenly among the cups. A spring-action regular or mini ice cream scoop works well. The muffin cups will be full.

Bake until muffins are golden brown, about 12 minutes for the mini-muffins and about 25 for the regular ones. Set pans on a wire rack to cool slightly, remove muffins and continue to cool, or serve.

Makes 12 regular muffins or 48 mini-muffins.

3 flavor options

Lemon-Poppy Seed Muffins: Add 3 tbs. poppy seeds and 1 lb. lemon zest to the dry ingredients. Spoon half the batter into each muffin cup. Dipping a spoon in water as necessary, make a well in each cup of batter. Using a generous 1/4 cup of store-bought lemon curd, drop a heaping teaspoon of lemon curd in each well (or 1/4 tsp. in the mini pans). Top with remaining batter. These work best in the regular muffin pans.

Date-walnut Muffins: Add 1 cup each of chopped dates and toasted walnuts to dry ingredients, and add 2 tsps. vanilla to the eggs.

Chocolate Chip-Cherry Muffins: Add 1 cup each of coarssely chopped dried cherries and miniature chocolate chips to the dry ingredients, and add 1/2 tsp. almond extract to the eggs.

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