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Makes 12 standard size muffins.
INGREDIENTS
For the muffins:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
10 tablespoons unsalted butter, softened
1 cup granulated sugar, less 1 tablespoon
2 large eggs
1-1/2 cups plain low-fat yogurt
1 teaspoon vanilla extract
For the top coating:
4 tablespoons granulated sugar
1/2 tablespoon ground cinnamon
4 tablespoons unsalted melted butter
INSTRUCTIONS
For the muffins:
1. Adjust oven rack to lower middle position and heat oven to 375 degrees.
2. Mix flour, baking powder, baking soda, salt, nutmeg and mace in medium
bowl; set aside.
3. Beat butter and sugar with electric mixer on medium-high speed until
light and fluffy, about 2 minutes. Add eggs, one at a time, beating well
after each addition. Beat in one-half of dry ingredients. Beat in one-
third of yogurt. Beat in remaining dry ingredients in two batches,
alternating with yogurt, until incorporated. Add and Beat in vanilla
extract.
4. Spray twelve-cup muffin tin with vegetable cooking spray or coat
lightly with butter. Use large ice cream scoop to divide batter evenly
among cups. Bake until muffins are golden brown, 25 to 30 minutes. Remove
muffins from the tin and transfer to a wire rack set over a baking sheet
to cool slightly, about 5 minutes.
For the top coating:
5. Combine 4 tablespoons granulated sugar and 1/2 tablespoon cinnamon in a
small bowl; mix well and set aside.
6. Use a pastry brush to paint the top of each muffin with the melted
butter, then sprinkle each muffin with a teaspoon of the cinnamon-sugar.
Or simply dip the tops of muffins into the melted butter, then roll in the
cinnamon-sugar. Serve warm or at room temperature.
Makes 12-14 standard size muffins (1/3 cup of batter each).
INGREDIENTS
For the muffins:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 to 1 teaspoon ground nutmeg (to taste. I use 1 teaspoon)
1/2 teaspoon ground mace
10 tablespoons unsalted butter, softened
1 cup granulated sugar, less 1 tablespoon
2 large eggs
1-1/2 cups plain low-fat yogurt
1 teaspoon vanilla extract
For the top coating:
4 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
4 tablespoons unsalted melted butter
INSTRUCTIONS
For the muffins:
1. Adjust oven rack to lower middle position and heat oven to 375-F degrees.
2. Mix flour, baking powder, baking soda, salt, nutmeg and mace in medium
bowl; set aside.
3. Beat butter and sugar with electric mixer on medium-high speed until
light and fluffy, about 2 minutes. Add eggs, one at a time, beating well
after each addition. Beat in one-half of dry ingredients. Beat in one-
third of yogurt. Beat in remaining dry ingredients in two batches,
alternating with yogurt, until incorporated. Add and Beat in vanilla
extract.
4. Spray twelve-cup muffin tin with vegetable cooking spray or coat
lightly with butter. Use ice cream scoop to add batter evenly
among cups (about 1/3 cup of batter each - fill muffin cups to top and
level them off).
Bake until muffins are golden brown and a toothpick inserted into the center
of one comes out clean - about 25 to 30 minutes.
Allow to cool about 5 minutes before adding topping.
For the top coating:
5. Combine 4 tablespoons granulated sugar and 1-1/2 teaspoons cinnamon in a small bowl; mix well and set aside.
6. Use a pastry brush to paint the top of each muffin with the melted
butter, then sprinkle each muffin with a teaspoon of the cinnamon-sugar.
Or simply dip the tops of muffins into the melted butter, then roll in the
cinnamon-sugar. Serve warm or at room temperature.
INGREDIENTS
For the muffins:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
10 tablespoons unsalted butter, softened
1 cup granulated sugar, less 1 tablespoon
2 large eggs
1-1/2 cups plain low-fat yogurt
1 teaspoon vanilla extract
For the top coating:
4 tablespoons granulated sugar
1/2 tablespoon ground cinnamon
4 tablespoons unsalted melted butter
INSTRUCTIONS
For the muffins:
1. Adjust oven rack to lower middle position and heat oven to 375 degrees.
2. Mix flour, baking powder, baking soda, salt, nutmeg and mace in medium
bowl; set aside.
3. Beat butter and sugar with electric mixer on medium-high speed until
light and fluffy, about 2 minutes. Add eggs, one at a time, beating well
after each addition. Beat in one-half of dry ingredients. Beat in one-
third of yogurt. Beat in remaining dry ingredients in two batches,
alternating with yogurt, until incorporated. Add and Beat in vanilla
extract.
4. Spray twelve-cup muffin tin with vegetable cooking spray or coat
lightly with butter. Use large ice cream scoop to divide batter evenly
among cups. Bake until muffins are golden brown, 25 to 30 minutes. Remove
muffins from the tin and transfer to a wire rack set over a baking sheet
to cool slightly, about 5 minutes.
For the top coating:
5. Combine 4 tablespoons granulated sugar and 1/2 tablespoon cinnamon in a
small bowl; mix well and set aside.
6. Use a pastry brush to paint the top of each muffin with the melted
butter, then sprinkle each muffin with a teaspoon of the cinnamon-sugar.
Or simply dip the tops of muffins into the melted butter, then roll in the
cinnamon-sugar. Serve warm or at room temperature.
Makes 12-14 standard size muffins (1/3 cup of batter each).
INGREDIENTS
For the muffins:
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
3/4 to 1 teaspoon ground nutmeg (to taste. I use 1 teaspoon)
1/2 teaspoon ground mace
10 tablespoons unsalted butter, softened
1 cup granulated sugar, less 1 tablespoon
2 large eggs
1-1/2 cups plain low-fat yogurt
1 teaspoon vanilla extract
For the top coating:
4 tablespoons granulated sugar
1-1/2 teaspoons ground cinnamon
4 tablespoons unsalted melted butter
INSTRUCTIONS
For the muffins:
1. Adjust oven rack to lower middle position and heat oven to 375-F degrees.
2. Mix flour, baking powder, baking soda, salt, nutmeg and mace in medium
bowl; set aside.
3. Beat butter and sugar with electric mixer on medium-high speed until
light and fluffy, about 2 minutes. Add eggs, one at a time, beating well
after each addition. Beat in one-half of dry ingredients. Beat in one-
third of yogurt. Beat in remaining dry ingredients in two batches,
alternating with yogurt, until incorporated. Add and Beat in vanilla
extract.
4. Spray twelve-cup muffin tin with vegetable cooking spray or coat
lightly with butter. Use ice cream scoop to add batter evenly
among cups (about 1/3 cup of batter each - fill muffin cups to top and
level them off).
Bake until muffins are golden brown and a toothpick inserted into the center
of one comes out clean - about 25 to 30 minutes.
Allow to cool about 5 minutes before adding topping.
For the top coating:
5. Combine 4 tablespoons granulated sugar and 1-1/2 teaspoons cinnamon in a small bowl; mix well and set aside.
6. Use a pastry brush to paint the top of each muffin with the melted
butter, then sprinkle each muffin with a teaspoon of the cinnamon-sugar.
Or simply dip the tops of muffins into the melted butter, then roll in the
cinnamon-sugar. Serve warm or at room temperature.
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