-
1
Adjust oven rack to lower middle position and heat oven to 375 F (or 450 F for mini muffins).
-
2
Prepare flavourings.
-
3
Mix flour, baking powder, baking soda and salt in medium bowl; set aside.
-
4
Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes.
-
5
Add eggs, one at a time, beating well after each addition.
-
6
Alternating 1/3 at a time, beat in the dry ingredients and yogurt until a smooth, thick batter just forms.
-
7
Spray 12-cup muffin tin with cooking spray or coat lightly with butter.
-
8
Use large ice cream scoop to divide batter evenly among cups.
-
9
Bake until muffins are golden brown, about 25 minutes for the large muffins (and 12 minutes for the mini muffins).
-
10
Set on wire rack to cool slightly, about 5 minutes.
-
11
Remove muffins from tin and serve warm.
-
12
Mocha Chip Muffins: Follow Master Recipe, dissolving 3 tbsp instant espresso powder in yogurt and folding 1 cup chocolate chips into finished batter.
-
13
Apricot Almond Muffins: Follow Master Recipe, creaming 1 ounce (3 tbsp) almond paste with butter and sugar and folding 1 1/2 cups diced dried apricots into finished batter.
-
14
Sprinkle each top with portion of 1/2 cup sliced almonds.
-
15
Raspberry Almond Muffins: Follow Master Recipe, creaming 1 ounce (3 tbsp) almond paste with butter and sugar.
-
16
Spoon one-half portion of batter into each muffin cup.
-
17
With small spoon, make well in center of each cup of dough.
-
18
Spoon 1 to 1 1/2 tsp raspberry (or other flavor) jam into each well.
-
19
Fill with remaining batter.
-
20
Cranberry-Walnut-Orange Muffins: Follow Master Recipe adding 1 tsp grated orange zest to butter-sugar mixture and folding 1 1/2 cups coarsely chopped fresh or frozen cranberries and 3/4 cup chopped walnuts into finished batter.
-
21
Lemon Blueberry Muffins: Follow Master Recipe adding 1 tsp grated lemon zest to butter-sugar mixture and folding 1 1/2 cups blueberries that have been tossed in 1 tablespoon flour into finished batter.
-
22
Banana Walnut Muffins: Follow Master Recipe adding 1/2 tsp grated nutmeg to dry ingredients, substituting 1 cup packed light brown sugar for granulated sugar, and folding 1 1/2 cups finely diced bananas (about 3 small) and 3/4 cup chopped walnuts into finished batter.
-
23
Lemon Poppy Seed Muffins: Follow Master Recipe adding 3 tbsp poppy seed to dry ingredients and 1 tbsp grated lemon zest to butter-sugar mixture.
-
24
While muffins are baking heat 1/4 cup sugar and 1/4 cup lemon juice in small saucepan until sugar dissolves and mixture forms light syrup, 3 to 4 minutes.
-
25
Brush warm syrup over warm muffins and serve.
