Half a batch of mint chocolate chip, half a batch of almond.

It seems like everyone loves muffins, particularly Tiny Kitchen Assistants. This is a great basic recipe that can be modified to accommodate your favorite flavors.

Our favorite variations include:

  • Blueberry. Add a cup of fresh blueberries, tossed with a Tbsp of flour.
  • Mint Chocolate Chip. Add 1 tsp mint extract and mini chocolate chips.
  • Almond. Add 1 tsp almond extract and sprinkle sliced almonds and granulated sugar on top.


  • 3 cups all-purpose flour
  • 1 Tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp table salt
  • 10 Tbsp unsalted butter, softened
  • 1 cup granulated sugar, minus 1 Tbsp
  • 2 large eggs
  • 1 1/2 cups plain low-fat yogurt
  • Nonstick cooking spray or unsalted butter for muffin tins, or muffin papers


Adjust oven rack to medium-low position and preheat to 375 degrees. Grease muffin tins or line with muffin papers.

Sift together flour, baking powder, baking soda and salt in a medium bowl; set aside.

Beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in half of the dry ingredients. Add 1/3 of the yogurt. Add half of the remaining dry ingredients, and then half of the yogurt. Add the rest of the dry ingredients and the remaining yogurt until incorporated.

Use an ice cream scoop or ladle to divide batter evenly among the muffin cups. Bake until golden brown, 25-30 minutes. Set on a wire rack to cool slightly, about 5 minutes.


Nothing but crumbs remain.

Tags: , , , ,

Search by Category
Looking for something specific?

Leave a Reply