These moist muffins are a riff on a Better Homes and Gardens recipe for orange-yogurt muffins. I've never had the original, but this slight adaptation is delicious. I make muffins several times a week through the winter, and my philosophy is simple-- take a standard muffin recipe, keep most of the bones, and increase, reduce, omit, and replace ingredients to your liking.
So, like many others, this muffin was born. Voila! Happy birthday, muffin!
-1 and 3/4 cups all-purpose flour
- 1/4 cup sugar (original recipe calls for 1/2 cup, so if you like it sweeter, go for it, but the muffins don't need it)
-1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 or 2 tsp. ground cinnamon
- 1 beaten egg
- 1 cup plain yogurt (I use thinner homemade stuff)
- at least 1/2 cup condensed frozen orange juice concentrate
- 1/8 cup vegetable oil, or a smidge more
- 1 tsp. vanilla
Grease a 12-cup muffin tin and set aside. In a medium bowl, combine dry ingredents. Make a well in the center
In another bowl, combine wet ingredients and mix well. Add wet mixture all at once to the dry mixture and stir just until moistened. (Batter should be lumpy.)
Spoon batter into muffin tin, filling each about 2/3 full. Bake in a 400 degree oven for 18-20 minutes until golden. Cool for five minutes before removing from tin. If desired, make a glaze with 1/2 cup powdered sugar and a few teaspoons orange juice and drizzle over warm muffins.