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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 12 |
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Ingredients:
3 cup(s) all purpose flour |
1 tablespoon(s) baking powder |
1/2 teaspoon(s) baking soda |
2 large eggs |
1 1/2 cup(s) plain yogurt or sour cream |
1 stick(s) plus 2 t butter, softened |
1/2 teaspoon(s) salt |
1 cup(s) sugar |
Directions:
1. Preheat oven to 375 degrees (or 450 for minimuffins).
2. Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
3. Beat butter and sugar with an electric mixer until light and fluffy. Beat in eggs, then alternating 1/3 at a time, beat in the flour mixture, then the yogurt, until a smooth, thick batter just forms.
4. Spray a 12 cup muffin tin with 1/2 cup capacity with vegetable cooking spray or use paper liners. Divide batter evenly amount the cups. The muffin cups will be full.
5. Bake until muffins are golden brown, about 12 minutes for the minimuffins and about 25 for the regular ones. Set on a wire rack to cool slightly. Remove muffins and continue to cool.
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