Master Recipe for Sweet Tender Muffins
Makes 1 dozen large, 18 medium, and 4 dozen mini muffins as well as 4 mini quick-bread loaves Make sure to check your muffin cup capacity. Some muffin cups are smaller than the ½-cup called for in this recipe.
  • Flavorings (see specific recipes below)
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 stick (8 tablespoons) butter, softened
  • 2 large eggs
  • 1½ cups plain low-fat yogurt
  1. Adjust oven rack to lower-middle position and heat oven to 375 degrees (or 450 degrees for mini muffins). Prepare Flavorings. Mix flour, baking powder, baking soda, and salt in a medium bowl; set aside.
  2. Beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs, then alternating ⅓ at a time, beat in the dry ingredients and yogurt until a smooth, thick batter just forms. Spray a 12-cup muffin tin with ½-cup capacity (or four 12-cup mini muffin tins) with vegetable cooking spray. 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 larger ones. Set pan(s) on a wire rack to cool slightly, remove muffins and continue to cool or serve.
Recipe by Three Many Cooks at