Breakfast / Brunch
Do you know the muffin man? One bite of these muffins may send you off on a quest to find him—making the muffi n man almost as sought after this holiday season as jolly old St. Nick. Chock full of fruits, nuts, or spices, these treats are designed to please all your breakfast guests—and they go together in a flash. Start with our baseline recipe, but feel free to substitute your own favorite flavors of the season.
FOR THE MUFFINS, WHISK:
FOR THE BAKED GLAZE, STIR:
Try this recipe with mini or jumbo muffins.
Preheat oven to 400°. Coat a 12-cup muffin tin with nonstick spray or line with muffin liners.
For the muffins, whisk together the 2 cups flour, baking powder, and salt in a bowl; set dry ingredients aside.
Whisk together eggs, the 1 cup yogurt, and the 1/2 cup granulated sugar in a bowl. Add melted butter and whisk to combine; set mixture aside.
Combine the 2 Tbsp. flour and the 2 Tbsp. granulated sugar in a bowl. Add berries, cherries, or peaches and toss until fruit is coated. (If using banana or dried fruit, omit the 2 Tbsp. flour and the 2 Tbsp. sugar; mash the banana slices.)
Stir flour mixture into egg-yogurt mixture until flour is barely visible; gently stir in fruit.
Scoop a heaping 1/4 cup of batter into each cup of the prepared muffin tin. Bake muffins until a toothpick inserted in the centers comes out clean, 15–17 minutes.
For the baked glaze, stir together powdered sugar, the 1 Tbsp. yogurt, the 1 Tbsp. coarse sugar, and vanilla for the glaze. Brush glaze on top of muffins; return muffins to the oven for 1 minute to set glaze. Remove muffins from the oven. Let muffins sit 5 minutes, then remove them from the tin to a rack to cool.
The butter may "curdle" the egg-sugar-yogurt mixture, but that's OK. It won't affect muffin texture.
Tossing berries or heavy fruit with sugar and flour prevents these pieces from sinking in the batter.
The brushed-on glaze pairs well with any fruit or nut, and it gives your muffins shine and crunch.