Simple Bakery-Style Muffins

Oh my was it a special Saturday morning in our house!

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I woke up with the need to bake muffins.

Yeah.  NEED.

That happens to you guys too right?

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I figured.

And if it doesn’t happen to you, you’re still in luck because feeding people is like, my favorite thing in the entire world, so I’ll happily bake up just about anything you’d like and send it your way.

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Buying friends with food works.

I promise.

Especially when said food is gigantic bakery-style muffins slathered in butter…

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And then strawberry jam…

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Some come be my friend and I’ll give you these.

It’s a fair trade, I promise.

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Simple Bakery-Style Muffins (from Cook’s Illustrated)


  • 3 cups of all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 10 tbsp. unsalted butter, room temperature
  • 1 3/4 cups plus 3 tbsp. sugar
  • 2 large eggs
  • 1 1/2 cups 0% plain Chobani (or other Greek yogurt)
  1. Adjust oven rack to the lower-middle position and preheat oven to 375 degrees
  2. Spray a 6-cup jumbo muffin tin with cooking spray
  3. Combine first four ingredients and set aside.
  4. Mix together butter and sugar until smooth.
  5. Add eggs to butter/sugar mixture one at a time then slowly add dry mixture, alternating with yogurt and scraping down the bowl as needed
  6. Divide batter evenly among prepared muffin cups
  7. Bake until muffins are golden brown and a toothpick inserted into the center comes out clean (about 25 minutes)
  8. Let cool for 5 minutes and then serve!
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  • Grace

    You must live in a different time zone than I do because I am just getting up for breakfast when you’re posting pictures already! Delicious start, might I add.

    • Cait

      Haha – maybe so!

  • Katie @ Talk Less, Say More

    Wow! Those look so delicious!!

    • Cait


  • Kerry

    Ooh these look great! I never thought of making plain muffins before, yum!

    • Cait

      They’re incredible!


    This looks delicious and your pictures are amazing. Would love for you to share your photos with us at

    • Cait

      Will do!

  • Rachel

    I must make these! They look so fluffy!

    • Cait

      They’re amazing! I highly recommend them!

  • Kelly

    These are perfect! I love how simple they are. I wish I was your houseguest. I would probably never leave! ha!

    • Cait

      That would be fine by me! :)

  • Katie

    We’re getting ready to go out of town and I am so making these for the car. It is going to make that roadtrip a heck of a lot more enjoyable…probably more full of crumbs, too.

  • Amy

    Well, good thing I have ALL the ingredients in my kitchen, because I am majorly craving these right now. Maybe I’ll bring them into the CHO office tomorrow! Thanks for sharing.


    • Cait

      Woohoo! Let me know the reviews if you do :)

  • Tiff @ Love Sweat and Beers

    Drool – those look amazing. I am a muffin monster. No joke. Those wouldn’t last long in my house!

    • Cait

      Haha – they’re not lasting very long here either!

  • Jenny

    They look sensational! I always get that urge for weekend breakfast baking – it has to be done!

    • Cait

      Definitely! You won’t regret it! :)

  • Rosanna

    I have been looking @ this recipe for over 2 weeks now. Can I substitute 1 1/2 cups 0% plain Chobani with Ricotta cheese? Would that work? I have a tub of Ricotta cheese I want to use up & don’t have Chobani or Greek Yogurt.. :(
    Your pictures are awesome btw

    • Cait

      Thank you! I’m so glad you like them. As far as the substitution goes…I’m not really sure. I’m sorry! I would imagine it would carry a bit more of a flavor than the Greek Yogurt…but otherwise I’m not sure what changes would occur without experimenting with it myself.

      If you do give it a try, let me know how it turns out!