Description
Delicious and versatile muffins that can be easily adapted to gluten-free and dairy-free versions.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- Optional: spices, zest, or extracts for flavoring
Instructions
- Preheat oven to 350°F (175°C)
- Line a 12-cup muffin tin with paper liners
- Mix dry ingredients in one bowl
- Combine wet ingredients in another bowl
- Fold wet ingredients into dry ingredients until just combined
- Fill muffin cups 2/3 full
- Bake for 18-20 minutes or until done
Notes
- Gluten-free option: Use 1:1 gluten-free flour blend plus 1/4 teaspoon xanthan gum if not included in the blend
- For dairy-free version: Use dairy-free yogurt and plant-based milk
- To enhance flavor without sugar: Add 1/2 teaspoon almond extract or 1-2 tablespoons citrus zest
- For mini muffins: Reduce baking time to 10-12 minutes
- To prevent sinking: Ensure baking powder is fresh and avoid opening oven door during baking
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 3g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: muffins, basic muffin recipe, adaptable muffins, gluten-free option, dairy-free option
