Fruit and Yogurt Muffins
Muffins packed with dried fruit and topped with a crunchy streusel? Yes, please! The addition of yogurt in the batter gives these muffins an extra-tender texture. Try using your favorite flavored yogurt to take them to the next level.
- Prep time
- 10 min
- Cook time
- 18 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
- 2/3 cup (131g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon table salt
- 1 tablespoon King Arthur Bread and Cake Enhancer, optional, for tenderness
- 1/2 cup (113g) milk
- 3/4 cup (170g, 1 standard container) lemon, vanilla, or other fruit-flavored yogurt, regular or low-fat (not nonfat)
- 2 large eggs
- 1 teaspoon King Arthur Pure Vanilla Extract
- 4 tablespoons (57g) butter, melted
- 1 cup (128g) dried fruit, chopped if large
- 1/4 cup (30g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (45g) old-fashioned rolled oats*
- 1/2 teaspoon cinnamon
- 3 tablespoons (43g) butter, softened
Instructions
- 1
Preheat the oven to 400°F. Lightly grease and flour the wells of a muffin pan, or line the pan with paper liners, and grease the liners.
- 2
In a medium-sized bowl, whisk together the flour, sugar, baking powder, salt, and cake enhancer.
- 3
Whisk together the milk, yogurt, eggs, and flavor, and gently stir into the dry ingredients. Stir in the melted butter.
- 4
Gently stir in the fruit.
- 5
Spoon the batter into the prepared muffin cups, filling each nearly full. A level (to slightly heaped) muffin scoop of batter for each muffin works well here.
- 6
Combine the topping ingredients, mixing until well combined and crumbly.
- 7
Sprinkle a generous tablespoon of topping over each muffin.
- 8
Bake the muffins for 16 to 18 minutes, until they've domed nicely and they're lightly browned.
- 9
Remove the muffins from the oven, and transfer them to a rack to cool.