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Cinnamon Yogurt Muffins

January 15, 2018 by Danielle Leave a Comment

Hello, happy Monday & happy MLK day! Today we’re talking about these oh so delicious Cinnamon Yogurt Muffins. Perfect for breakfast all through the week and guaranteed to be a hit in your office!

I took inspiration for these muffins from my grandmother’s Sour Cream Pound Cake recipe, so they are spongy with a light sweetness (despite all the sugar in the recipe). I also spiced up the recipe with a cinnamon sugar topper. Yum!

Lets get started.

Ingredients:

  • 1 Cup (2 Sticks) unsalted Butter (You could also use shortening — but why??)
  • 3 Cups Granulated Sugar
  • 5 Large Eggs
  • 3 Cups All Purpose Flour
  • 1/4 teaspoon Baking Soda
  • 1/8 teaspoon Salt
  • 1 Cup Plain Greek Yogurt
  • 1 teaspoon Almond Extract
  • 1 Teaspoon Vanilla Extract

The Topping:

  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Light Brown Sugar
  • 2 Teaspoons Ground Cinnamon
  • 4 Tablespoons (1/2 stick) Butter

First, start by preheating your oven to 325ºF. Then bust out your mixer (hand or stand) and beat the ever-living daylights out of the butter. You want it to be light and fluffy — next add the sugar & mix until pale yellow.


Next, add the 5 eggs, one at a time, mixing completely between each addition. Beat until creamy and lemon in color — then add the Almond & Vanilla extracts.


In a separate bowl, whisk or sift the dry ingredients. Add 1 Cup of the dry goods to the mixer, on slow speed. Then add 1/2 cup of the plain greek yogurt. Alternate until all ingredients are incorporated.


Line your muffin pan with paper liners, or you can grease & flour the pan — your choice. I personally like the paper liners because they ensure that the muffins will come out of the pan & its easier clean-up. But you do you. 🙂


Now, using a 1.5 inch cookie scoop, add batter to the pan, filling the cups about tree-quarters of the way up.


It’s ok if the batter is not exactly in the center of the liner — it will still bake even, I promise! Now on to the topping. Ingredients assemble!

topping

In a bowl, combine both sugars & cinnamon. Mix with a fork to combine.


Next, add the 4 Tablespoons of butter & get in there with your fingers and mix it all together.


Now top your muffins with the good stuff!


Place in the middle of your preheated oven and bake until a toothpick comes out from the center with just a bit of crumb — or approximately 30-35 minutes, depending on your oven.

Remove from the oven and allow to cool in the pan for about 5 minutes, then move to a cooling rack.  Muffins may be stored in an air-tight container at room temperature for 3 days, or can last in the refrigerator for up to a week.

When ready to eat, top with powdered sugar (or not) and voila! You’ve made something delicious the whole family can enjoy.

finished product

recipe card

 

Question of the Day: What’s your favorite type of muffin?

See ya’ll next time!

 

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Filed Under: Living in Sugar Tagged With: baking;muffins;cinnamon;yogurt;livinginsugar

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Hi! I’m Danielle

Welcome to Living in Sugar! I'm so happy your here. On Living in Sugar, you'll find all you need to make sweet, savory and all around delicious treats! Read More…

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