Cooked - Favorite Yogurt Muffins - New Recipe

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Favorite Yogurt Muffins

12.0

¾ cup all-purpose flour

¾ cup whole-wheat flour

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup whole milk plain Greek yogurt

⅓ cup maple syrup

¼ cup unsalted butter ((melted and slightly cooled))

2 eggs ((lightly beaten))

2 teaspoons pure vanilla extract

1 cup chocolate chips

1 cup shredded carrots, ½ cup raisins, 1 teaspoon cinnamon, ¼ teaspoon ground ginger

2 cups finely diced strawberries ((add 1 tablespoon fresh lemon zest if desired))

2 cups blueberries ((add 1 teaspoon cinnamon if desired))

2 cups finely diced cherries

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Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
In a medium bowl, stir together the flours, baking powder, baking soda, and salt.
In another bowl, stir together the yogurt, maple syrup, eggs, butter, and vanilla.
Gently stir the yogurt mixture into the flour mixture.
Add your desired add-in. (You can also add 1 tablespoon of any add-in to each muffin cup, using ¼ cup batter, to make a batch with a few different flavors. Or you can bake them plain). Stir gently to combine.
Divide batter among the prepared muffin tin, using about ¼ cup batter in each cup.
Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

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