Muffin Recipe

Preheat the oven to 400°F (200°C). Position a rack in the center. Line a 12-cup muffin tin with paper liners or grease well with butter or nonstick spray.

Measure and arrange ingredients so they are ready to use (mise en place). If using frozen berries, keep them frozen until just before folding in to reduce bleeding.

In a large mixing bowl, whisk together the all-purpose flour (2 cups), granulated sugar (3/4 cup), baking powder (2 tsp), baking soda (1/2 tsp) and salt (1/2 tsp) until evenly combined. This ensures even leavening.

In a separate medium bowl, whisk the eggs (2) lightly until combined. Add the whole milk (3/4 cup), plain yogurt (1/4 cup), melted butter (1/2 cup) and vanilla extract (1 tsp). Whisk until smooth and uniform.

Let the wet mixture sit for 1 minute so the melted butter and yogurt integrate; whisk briefly again before combining with dry ingredients.

Make a well in the center of the dry ingredients and pour in the wet mixture. Using a rubber spatula or wooden spoon, fold the mixture gently until most of the flour is incorporated. Do not overmix; a few streaks of flour are fine. Overmixing develops gluten and leads to tougher muffins.

If using mix-ins (1 cup blueberries or chocolate chips), gently fold them into the batter just until distributed. If using berries, toss them first in 1 tablespoon of flour to help prevent sinking.

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).

If desired, sprinkle the tops with turbinado sugar (1 tbs) for a crunchy finish or press a few extra berries/chips on top for presentation.

Bake in the preheated 400°F (200°C) oven for 5 minutes, then immediately reduce the oven temperature to 350°F (175°C) and continue baking for an additional 12–16 minutes, or until the muffin tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. (Starting hot gives a good initial rise.)

Rotate the pan halfway through the second phase of baking if your oven has hot spots. Total baking time will be approximately 17–21 minutes.

Remove the muffins from the oven and let them rest in the pan for 5 minutes, then transfer 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. For longer storage, freeze cooled muffins in a single layer until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature or microwave briefly to reheat.