Tuesday, May 9, 2017

Bakery-Style Muffins

This post is for muffins.

Does that count as an intro?

Eh, I guess so.

Boom! Intro complete.

  • 3 cups flour
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 10 Tbsp. unsalted butter, softened
  • 1 3/4 cup plus 3 Tbsp sugar
  • 2 large eggs
  • 1 1/2 cups plain (or vanilla... mmm!) yogurt

  1. Preheat oven to 375 and grease a 12-cup muffin pan.*
  2. Stir the flour, baking powder, baking soda, and salt together. Set aside.
  3. In a mixer, beat the butter and sugar together until fluffy and pale.
  4. Add the eggs one at a time and mix until combined.
  5. Add the yogurt and the dry ingredients, alternating between the two.
  6. Scoop (or pour) the batter into the prepared pan.
  7. Bake for about 25 to 30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
  8. Let cool for about 5 minutes.
  9. Remove the muffins from the pan.

*Seeing how much our muffins stuck, if you've got a not-so-non-stick pan, I recommend lining your muffin tin.

Recipe adapted from Cook's Illustrated Baking Book.



  1. I like the possibility of a crunchy outer edge. Almost as good as sugar cookies.