Big Beautiful Muffins

Big Beautiful Muffins is the name America’s Test Kitchen gave this recipe… and rightly so. I was SOO pleased with this muffin recipe. I’ve been hunting for a good basic muffin recipe that I could easily alter to fit my mood. I’ve found it, and once again its in my America’s Test Kitchen cookbook! I wish I’d found this cookbook sooner because I’ve found quite a few favorite staple recipes in it!

The flavor is great but not too overpowering like I’ve found with a lot of muffins recipes. Most other recipes have been pretty heavy in terms of texture but these were lighter and fluffier than others I’ve tried… I was highly impressed! This is a simple muffin recipe that gives you the flexibility to add in whatever you like. So far I’ve tried chocolate chunks, cranberry & pecans, and chocolate & pecans. There are so many possibilities though!

Big Beautiful Muffins

3 c all purpose flour
1 c white sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/2 c plain lowfat yogurt
2 large eggs
1 stick unsalted butter, melted & cooled

Preheat oven to 375°F. Generously coat a 12-cup muffin tin with vegetable oil spray or line cups using liners.

Combine all dry ingredients in a large bowl. In a small bowl, whisk the yogurt and eggs together. Gently fold the yogurt-egg mixture into the flour mixture with a rubber spatula until just combined. Fold in the butter. Fold in any additional desired ingredients (chocolate, fruit, nuts, etc).

Use a large ice-cream scoop to divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted into the center of a muffins comes out clean, approximately 25-30 minutes.

Let the muffins cool in the pan for 5 minutes, then flip out onto a wire rack and let cool for 10 minutes before serving. Yields: 1 dozen muffins

Source: Adapted from the America’s Test Kitchen Family Cookbook, 2006.

Tagged as: Muffins, Sweets, yogurt