All-Purpose Muffins

By AzWench

This recipe not only works with lots of different ingredients, it also can accommodate various size pans. Try it with mini or jumbo muffins.

Ingredients

• FOR THE MUFFINS, WHISK:
• 2 cups all-purpose flour
• 2 tsp. baking powder
• 1 ⁄2 tsp. table salt
• 2 eggs
• 1 cup plain or fruit-flavored yogurt
• 1 ⁄2 cup granulated sugar
• 1 stick unsalted butter, melted
• COMBINE:
• 2 Tbsp. all-purpose flour
• 2 Tbsp. granulated sugar
• 1 cup fruit or berries (such as blueberries, cranberries, cherries, diced peaches, or sliced banana)
• FOR THE BAKED GLAZE, STIR:
• 1 ⁄2 cup sifted powdered sugar
• 1 Tbsp. plain or fruit-flavored yogurt
• 1 Tbsp. coarse or turbinado sugar
• 1 ⁄4 tsp. vanilla extract

Details

Servings 1

Preparation

Step 1

Preheat oven to 400°. Coat a 12-cup muffin tin with nonstick spray or line with muffin liners.

For the muffins, whisk together the 2 cups flour, baking powder, and salt in a bowl; set dry ingredients aside.

Whisk together eggs, the 1 cup yogurt, and the 1⁄2 cup granulated sugar in a bowl. Add melted butter and whisk to combine; set mixture aside.

Combine the 2 Tbsp. flour and the 2 Tbsp. granulated sugar in a bowl. Add berries, cherries, or peaches and toss until fruit is coated. (If using banana or dried fruit, omit the 2 Tbsp. flour and the 2 Tbsp. sugar; mash the banana slices.)

Stir flour mixture into egg-yogurt mixture until flour is barely visible; gently stir in fruit.

Scoop a heaping 1⁄4 cup of batter into each cup of the prepared muffin tin. Bake muffins until a toothpick inserted in the centers comes out clean, 15–17 minutes.

For the baked glaze, stir together powdered sugar, the 1 Tbsp. yogurt, the 1 Tbsp. coarse sugar, and vanilla for the glaze. Brush glaze on top of muffins; return muffins to the oven for 1 minute to set glaze. Remove muffins from the oven. Let muffins sit 5 minutes, then remove them from the tin to a rack to cool.