Pastries / Muffins Recipe

Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

In a medium bowl or large measuring cup, beat the two large eggs lightly. Add the whole milk, Greek yogurt (or sour cream), melted butter, and vanilla extract. Whisk until smooth and homogeneous.

Make a well in the center of the dry ingredients. Pour the wet mixture into the dry ingredients.

Using a spatula, fold the batter gently just until the dry ingredients are moistened. Do not overmix — some small lumps are fine.

If using add-ins (blueberries, chocolate chips, nuts), fold them in gently. If using blueberries, toss them in a tablespoon of flour first to help prevent sinking, then fold in. Add lemon zest now if using.

Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full. Use an ice-cream scoop or large spoon for even portions.

Sprinkle turbinado or coarse sugar on top of each muffin if you want a sparkling, crunchy top.

Bake in the preheated oven at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 12–16 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.

Remove the muffin tin from the oven and let the muffins cool in the pan for 5–10 minutes. Then transfer the muffins to a wire rack to cool completely or serve warm.

Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months; thaw at room temperature or warm briefly in a microwave or oven.