Comfort Food~"Big Beautiful Muffins"

"Big Beautiful Muffins"
~from America's Test Kitchen Family Baking Book

We love muffins, and this recipe is one of my favorites. Not only are these delicious, but the batter, poured into muffin pans, frozen, popped out and put into a large ziploc, bakes beautifully when you decide you want to make another batch. Simply thaw on the counter for 30 minutes in a greased muffin pan and then bake for 30-35 minutes. From this recipe alone can be made many variations..Lemon-Blueberry, Lemon-Poppy Seed, Mocha-Chip, and Raspberry Almond, just to name a few.

3 c. all purpose flour

1 c. sugar

1 T. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1-1/2 c. whole or low-fat plain yogurt (this makes these SO moist!)

2 large eggs

8 T. unsalted butter, melted and cooled

~Adjust oven rack to middle position and preheat oven to 375 degrees. Grease a 12 cup muffin pan. (So, I usually double this recipe and freeze a batch for another morning.)

~Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. In a medium bowl, whisk the yogurt and eggs together until smooth. Gently fold the yogurt mixture into the flour mixture with a rubber spatula until just combined, then fold in the melted butter.

~Using a greased 1/3 c. measure, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center of a muffin comes out with just a few crumbs attached, 25-30 minutes, rotating the pan half-way through baking. (I don't always rotate the pan, and the muffins are just fine.)

~Cool muffins in pan for 5 minutes and then on wire rack.

~Top with lots of butter and enjoy! (That's Queen Mom's additional instruction.:))

Love,

Queen Mom