It seems like I make a lot of muffins - and I certainly have this year. Truth be told, this time I was just looking for something to make for breakfast on Sunday morning. The muffin recipe seemed easy and quick enough after I spent plenty of time going back and forth on what to make. Alex wanted chocolate chips in the muffins, so that’s what I used.
I only had ¾ cup yogurt, so I made a quarter cup of sour milk to add to the yogurt. Perhaps because of that, I baked these a full 20 minutes. I added 1 cup of chocolate chips as my add-in.
These were good muffins. Very soft and tender. The yogurt makes them very moist. I strongly recommend this recipe. (His blueberry muffin recipe, available at Food Network, also takes yogurt - and it's also fantastic.) I may try omitting the egg yolk whenever I make these next, because I don't really like separating eggs. I'll definitely make these again.
- 2 ¼ cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- a pinch salt
- ½ cup sugar
- ½ cup oil
- 1 egg
- 1 egg yolk
- 1 cup yogurt
- 1-2 cups ‘bits and pieces’ (nuts, berries, chocolate chips, or any combination thereof - Alton suggests only up to 1 cup of chocolate chips)
Place baking rack in center of oven and heat oven to 375F. Grease/flour muffin tin.
Sift together flour, baking powder, baking soda, and salt. Combine sugar, oil, eggs, and yogurt. Add wet ingredients to dry ingredients and mix just until batter comes together. Add add-ins.
Divide batter between the 12 muffin cups. Cups should be full. Bake for 18-20 minutes, until a toothpick inserted into bottom of muffin comes out clean. Remove from oven and immediately turn muffins onto their sides so that steam can escape.