Easy Yogurt Muffins
By Clare de Boer · cooking.nytimes.com
40 minMakes 12 muffins
Tender, naturally sweetened muffins made with dates, yogurt, and almond meal; customizable with your choice of toppings.
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| prepPreheat oven to 375°F / 190°C | ||||||
| prepGrease a 12-cup muffin tin or line with paper liners | ||||||
| 113 g unsalted butter, plus more for greasing | Process butter, dates & eggs until fluffy, 3–5 min | Add yogurt, maple syrup, vanilla, salt & cinnamon; process until smooth | Pulse in flour, almond meal, flaxseed, baking powder & baking soda until just combined | Divide batter among muffin cups, about ⅓ cup each | Bake 375°F / 190°C, 22–25 min until golden & set | Cool in pan 5 min, then transfer to wire rack |
| 8 large Medjool dates, pitted | ||||||
| 3 large eggs | ||||||
| 180 ml whole-milk yogurt (preferably European style) | ||||||
| 2 to 4 tablespoons maple syrup (depending on desired sweetness) | ||||||
| 2 teaspoons vanilla extract | ||||||
| ½ teaspoon kosher salt (such as Diamond Crystal) | ||||||
| ½ teaspoon ground cinnamon | ||||||
| 225 g all-purpose flour, or another flour such as spelt or einkorn | ||||||
| 50 g almond meal | ||||||
| 2 tablespoons ground flaxseed (optional) | ||||||
| 1 tablespoon baking powder | ||||||
| ½ teaspoon baking soda | ||||||
| Banana slices | Top with banana, berries, oats & nuts as desired | |||||
| Fresh or frozen berries | ||||||
| Rolled oats | ||||||
| Chopped nuts | ||||||
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