SPICED YOGURT MUFFINS
Make and share this Spiced Yogurt Muffins recipe from Food.com.
Provided by KathyP53
Categories Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees.
- Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray.
- In a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves, and 1/2 teaspoons of the nutmeg and pulse to blend. Transfer to a large bowl.
- In a medium bowl, whisk the eggs, yogurt, butter, applesauce, and vanilla. Fold the yogurt mixture into the dry ingredients until just blended.
- Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoons over the muffins. Bake for 18 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Nutrition Facts : Calories 144.7, Fat 3.5, SaturatedFat 2, Cholesterol 28.5, Sodium 184.2, Carbohydrate 25.4, Fiber 0.5, Sugar 14.2, Protein 3.1
SUGAR AND SPICE MUFFINS
A great recipe compliments of my grandma. The muffins taste like cake doughnuts....yummm!
Provided by dakota kelly
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups.
- Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean.
- While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.
Nutrition Facts : Calories 299.3 calories, Carbohydrate 40 g, Cholesterol 37.1 mg, Fat 14.7 g, Fiber 0.6 g, Protein 3 g, SaturatedFat 6.2 g, Sodium 208.8 mg, Sugar 25.8 g
SPICED APPLE CIDER MUFFINS
I'm not sure where I got this recipe, but it was hand written on a napkin and kept in my recipes. I do remember however, that it is one of the healthiest muffins as it was tucked in my low-calorie baking section. I recently found this again and had to make them over the weekend. OMG, looks like a lot of ingredients, but the texture and tastes was wonderful. A crumbly streusel topping made with a small amount of butter provides a delicious finish. No wonder I kept the recipe. I had to post of Zaar so I wouldn't lose that napkin again.
Provided by Vseward Chef-V
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F Coat 12 muffin cups with cooking spray.
- To prepare streusel: Mix brown sugar, whole-wheat flour and cinnamon in a small bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Stir in walnuts, if using.
- To prepare muffins: Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
- Whisk egg and brown sugar in a medium bowl until smooth. Whisk in apple butter, syrup, cider, yogurt and oil. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with the streusel.
- Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.
Nutrition Facts : Calories 214.2, Fat 6.4, SaturatedFat 1.2, Cholesterol 20.4, Sodium 169.7, Carbohydrate 37, Fiber 2.2, Sugar 19, Protein 3.5
LEMON YOGURT MUFFINS
Super lemony muffins made with lemon juice and lemon yogurt. A delicious twist on the traditional muffin recipe! For an old-fashioned alternative to the icing, simply dust confectioner's sugar lightly over muffins. Either way, they are delicious!
Provided by Anna
Categories Bread Quick Bread Recipes Muffin Recipes
Time 25m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
- Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
- Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 15.7 g, Cholesterol 20.7 mg, Fat 2.4 g, Fiber 0.3 g, Protein 1.7 g, SaturatedFat 1.4 g, Sodium 75.3 mg, Sugar 10.2 g
ANYTIME YOGURT CARROT MUFFINS
I don't bake. So these muffins had to be easy to understand, with no wonky ingredients. First you mix the dry ingredients. Then you mix the wet. Add the wet to the dry, yadda yadda yadda. About thirty minutes later, and look at those little crests and peaks! The raisins add little pockets of sweet here and there, the carrots add a delicious, delicate moisture and the yogurt adds this gorgeous subtle tang.
Provided by Bev Weidner
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F. Coat a 6-cup muffin tin with a little bit of canola oil or use muffin liners.
- Mix together the flour, coconut sugar, baking powder and salt in a large bowl.
- Stir together the Greek yogurt, carrots, eggs and oil in a separate large bowl until incorporated. Add the raisins and stir to combine. Pour the yogurt mixture into the bowl with the dry ingredients and stir, using a wooden spoon, until just incorporated. (But not TOO too much.)
- Use an ice cream scoop to evenly pack the mixture among six muffin cups. Bake until the tops are puffed and golden brown, 20 to 30 minutes.
- Let rest for a few minutes, then pop them out and eat as you want! Serve with butter if desired.
SPICED CARROT MUFFINS
These can be a quick breakfast treat or a mid-afternoon snack.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 45m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
- In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
- Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
- Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.
SPICED LEMON MUFFINS
Make any meal special with warm-from-the-oven muffins. A touch of lemon and spice make these homemade special.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups (2 1/2x1 1/4 inch) with shortening, or line muffin cups with paper baking cups.
- In large bowl, beat milk, oil, sugar, lemon peel and eggs with fork or wire whisk. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups.
- Bake 14 to 16 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
Nutrition Facts : Calories 180, Carbohydrate 25 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 220 mg, Sugar 9 g, TransFat 0 g
POPPY SEED YOGURT MUFFINS
Muffins are one of my favorite foods, and these are so good! I enjoy making several varieties of muffins at one time to have on hand for breakfast or lunch.
Provided by Taste of Home
Time 30m
Yield 14 muffins.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and sugar. Beat in eggs, yogurt and vanilla. Combine the flour, poppy seeds, salt and baking soda. Stir into creamed mixture just until moistened. , Fill paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 318 calories, Fat 21g fat (13g saturated fat), Cholesterol 85mg cholesterol, Sodium 323mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 4g protein.
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- Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray.
- In a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves and 1/2 teaspoon of the nutmeg and pulse to blend; transfer to a large bowl. In a medium bowl, whisk the eggs, yogurt, butter, applesauce and vanilla. Fold the yogurt mixture into the dry ingredients until just blended.
- Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoon nutmeg over the muffins. Bake for 18 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
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