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.
- 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
- 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!
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.
Question of the Day: What’s your favorite type of muffin?
See ya’ll next time!