cait's plate

helping chronic dieters ditch diet culture, regain pleasure in eating & respect their bodies.

simple bakery-style muffins

90 · · 25 Comments

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)

Ingredients:

  • 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)
Directions:
  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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Reader Interactions

Comments

  1. Grace says

    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.

    Reply

  7. Katie says

    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.

    Reply

  8. Amy says

    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.

    Amy
    Chobani

    Reply

  11. Rosanna says

    Hi,
    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

    Reply

    • Cait says

      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!

      Reply

  12. Jen says

    These are excellent!! This is the recipe I have been wanting. It’s perfect. I made one batch and then after filling each muffin tin I added items for variety. We ended up with an assortment of SO yummy muffins! We did raspberry, blueberry, chocolate chip, plain, pumpkin, pistachio, lemon poppyseed.
    THANK YOU for this recipe.
    If you cut them in half and slightly butter then grill them til they are toasted, I think you’d really enjoy that too!

    Reply

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