Description
Delicious and moist whole wheat muffins made with yogurt.
Ingredients
Scale
- 1 cup plain whole-milk yogurt
- 2 eggs
- ¼ cup unsalted butter (melted and cooled slightly)
- ¼ cup molasses
- 1 teaspoon vanilla extract
- 1 ¼ cups whole wheat flour
- ¼ cup brown sugar (lightly packed)
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon allspice (or cloves)
- ¼ teaspoon salt
- Coarse or decorating sugar, optional (gold is pretty here!)
Instructions
- Preheat the oven to 375 degrees F. Grease 11 cups of a standard-size muffin tin with nonstick spray (they may stick to paper liners).
- In a large bowl, whisk together the yogurt, eggs, butter, molasses, and vanilla (yogurt can be lumpy so try to whisk it smooth).
- In a separate medium bowl, whisk together the flour, brown sugar, baking soda, cinnamon, ground ginger, allspice, and salt.
- Gently fold the flour mixture into the yogurt mixture.
- Divide the mixture among the prepared muffin tin, using 1/4 cup batter in each. Sprinkle the tops with coarse or decorating sugar if desired.
- Bake for 14-16 minutes, or until a cake tester inserted into the center comes out clean. Let cool in the pan for a minute, then run a knife around the edges and transfer muffins to a wire rack to cool.
Notes
- These muffins can be served warm or at room temperature.
- They are great for breakfast or a snack.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg