Easy Yogurt Muffins Recipe

Preparation

• Step 1Heat the oven to 375 degrees. Grease a standard 12-cup muffin tin or line it with paper liners.
• Step 2Place the butter, dates and eggs in the bowl of a food processor. Process until light and fluffy and the dates have nearly disappeared, 3 to 5 minutes. The mixture may look a little split but it will come back together.
• Step 3Add the yogurt, maple syrup, vanilla, salt and cinnamon; process until smooth.
• Step 4Add the flour, almond meal, flaxseed (if using), baking powder and baking soda. Pulse briefly, just until no dry flour remains. Do not overmix.
• Step 5Divide the batter evenly among the prepared muffin cups (about ⅓ cup per muffin).
• Step 6Decorate the muffin tops as you like, pressing the toppings lightly into the batter. Scatter some with berries, others with chopped nuts or rolled oats. Every muffin can be different.
• Step 7Bake until the muffins are puffed, golden and a skewer inserted into the center comes out clean, 22 to 25 minutes. Cool in the pan for 5 minutes before transferring to a wire rack. Muffins are best eaten the day they are baked, or can be frozen for a month or two.

Private Notes

Contrary to the article of putting cheffyness aside, these are pretty fussy. The reason why muffins are so appealing to make is that they can all be done in one bowl and without a mixer or food processor.

Ugh I totally agree- breaking out the blender I automatically noped- and went back to my quick bread recipe. Using a food processor and washing it is a pain but we found the muffins to be unfussy in the sense that a three year old could make them.

He did the whole thing except measure the ingredients. Point A.

I used an electric mixer and the dates did become pureéd before I added the butter which then became a fluffy mixture super fast. I did use the full amount maple syrup (and pitted dates deglet nour) and they weren't dessert sweet. Point B.

I wish the recipe would specify batter texture. Mine was super thick, like bread dough, is that normal?

I added 3tbsp* maple syrup but it made no difference. I went with it, hoping the frozen cherries add-in will chuck out juices as cooks; the last cake I made with fresh blueberries came out gummy, from too much liquid so... fingers crossed. Be honest.

Take the word ‘Easy’ out of the title. Boy, after reading all these negative wanky comments, I couldn’t wait to try the recipe just as it’s written.

I like Cooking and I don’t mind using my equipment that I bought to do it…