Equipment
Ingredients
Cinnamon Sugar Topping
- 13 g sugar
- 3 g cinnamon
Muffin Batter
- 145 g sugar
- 5 g cinnamon
- 240 g yogurt
- 115 g unsalted butter, melted and slightly cooled
- 2 egg
- 10 ml vanilla extract
- 7 g baking powder
- 3 g baking soda
- 3 g salt
- 255 g all-purpose flour
Nutrition (per serving)
Method
Preheat the oven to 190°C (375°F).
Line a 12-cup muffin tin with paper liners.
Combine 13g sugar and 3g cinnamon in a small bowl and set aside.
In a large bowl, whisk 145g sugar, yogurt, melted butter, eggs, and vanilla extract until smooth.
Add the baking powder, baking soda, salt, and 5g cinnamon to the wet ingredients and whisk to combine.
Gently fold in the flour until just incorporated, leaving small lumps in the batter.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Sprinkle the prepared cinnamon sugar mixture over the top of each muffin.
Bake for 18 to 20 minutes at 190°C (375°F).
Let the muffins rest in the tin for 5 minutes.
Transfer the muffins to a wire rack to cool completely.
Chef's Notes
- For an extra moist crumb, ensure your yogurt is full-fat. Greek yogurt can also be used, but may result in a slightly denser muffin.
- When folding in the flour, be careful not to overmix. A few small lumps are perfectly fine and will contribute to a tender texture.
- To ensure an even distribution of the cinnamon sugar topping, gently press it into the batter before baking.
- If you prefer a more pronounced cinnamon flavor, you can add an extra teaspoon of cinnamon to the muffin batter itself.
- The 'melted and slightly cooled' butter is important; hot butter can cook the eggs, leading to a less desirable texture.
Storage
Refrigerator: PT3D — Store in an airtight container.
Freezer: 3 minutes — Wrap individually before freezing.
Reheating: Microwave for 15 seconds or warm in a 150°C (300°F) oven for 5 minutes.
