Plain Bakery Style Muffins

 

Want blueberry muffins? Fold in a cup of blueberries. Prefer chocolate chips? Stir them in. Like things simple? These plain muffins are delicious on their own with just butter and honey. The neutral base takes on whatever flavors you add in – vanilla extract, lemon zest, cinnamon, or even savory additions like cheese and herbs. And that means that with this recipe, you’re learning one muffin recipe where the limits are your own imagination.

 

1/2 cup butter, softened

2 large eggs

1 cup granulated sugar

1 cup plain Greek yogurt

1/2 cup whole milk

2 cups all-purpose flour

1/2 tsp. baking soda

2 tsp. baking powder

Pinch of salt

 

Preheat oven to 350 degrees F° and line a muffin tray with parchment paper. Set aside. In a large bowl, whip butter, eggs, and sugar. Add yogurt and whip again until smooth. Add the dry ingredients and mix until half incorporated. Slowly add the milk, mixing on low until a thick, smooth batter comes together. Divide the batter evenly between the prepared muffin tray. Bake for 25-30 minutes, depending on the range of your oven and the size of your muffin pan (I used a large muffin pan). The muffins will be golden, and the cake tester will come out clean. Remove and let rest on a wire rack to cool. Serve with your favorite jam, a pat of butter, or a drizzle of honey. Enjoy!