These muffins come together quickly, are lower in sugar, and tender from the yogurt. They’re good straight out of the oven but even better the next day if you ask me, which is how I feel about most baked goods. Make the night before and serve the next morning. This rest allows the flavors to deepen and the muffin to soften. Note: this recipe uses 1 stick of butter divided between the crumble and the batter. To cut down on measuring utensils, use a 1/2 cup, 1/4 cup, a tablespoon, teaspoon, and 1/4 teaspoon.
- 2 tbsp. unbleached all-purpose flour
- 1 1/2 tbsp. pure cane sugar
- 1 tbsp. unsalted butter
- 7 tbsp. unsalted butter
- 1/4 c. pure cane sugar
- 1/4 c. maple syrup
- 1/4 c. plain whole-milk yogurt
- 2 tbsp. whole milk
- zest of a large lemon (about 1 1/2 tbsp.)
- 2 tbsp. lemon juice, freshly squeezed
- 1 large egg
- scant 1/4 tsp. almond extract
- 1 c. unbleached all-purpose flour
- 1/2 c. whole wheat pastry flour
- 1 1/2 tbsp. poppy seeds
- 2 tsp. aluminum-free baking powder
- 1/4 tsp. baking soda
- heaping 1/4 tsp. kosher salt
- Preheat the oven to 425°F.
- Assemble the crumble. Place all crumble ingredients together in a small bowl. Set aside.
- Prepare the wet ingredients. In a small saucepan, melt butter on low until half melted. Set aside to continue melting and cooling.
- In a separate small to medium bowl, add all the remaining wet ingredients and whisk together until evenly combined, excluding the butter.
- Prepare the dry ingredients. In a large bowl, stir together all the dry ingredients until evenly combined.
- Add the wet ingredients into the dry ingredients, excluding the butter, and fold a couple times to begin incorporating. Then add the melted and cooled butter. (Note: because the butter is warmer than the other wet ingredients, adding it in this way keeps the butter from hardening as it will do in an effort to reach the same temperature as the other ingredients.) Fold together until just combined, no more. The batter will look slightly wet, but will thicken as it sets.
- Meanwhile, line a muffin tin with 8 liners. Evenly distribute the batter using a 2-ounce spring release scoop, heaping each scoop. The batter will fill the entire cavity. Set aside.
- Mix the crumble. Using your hands or a fork, mix together the crumble until you get a crumbly crumble. This is super scientific. Evenly sprinkle on top of each muffin.
- Bake for 8 minutes at 425°F. The high heat will help the muffin to rise quickly. Then turn the heat down to 375°F to finish baking, about 8-10 minutes. The muffin is done when a light press to the middle springs back. Remove from oven and allow to cool for 5 minutes before removing from the tin to cool completely on a rack. Serve warm or store covered in an airtight container, once completely cooled, for up to 3 days. I prefer these made a day in advance.
A note on substitutions: I imagine coconut oil would make an easy swap for the butter in this recipe, however, I haven’t tested it. If you try it, will you let me know?