Ingredients
Scale
- 3 cups of all-purpose flour
- 1 Tbsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 10 Tbsp unsalted butter (1 1/4 stick), softened
- 1 cup sugar
- 2 large eggs
- 1 cup vanilla yogurt
- 1/2 cup buttermilk
- Topping:
- 1/4 cup melted butter
- Small bowl of cinnamon sugar mixture
Instructions
- Preheat oven to 375°F.
- Whisk together the flour, baking powder, baking soda, and salt and set aside.
- In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk .
- Now add the dry ingredients. Mix until all is moist. Do not over beat.
- I used a mini muffin muffin pan and had enough batter to make 2 batches. Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 10-13 minutes(20 for regular size muffins). Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.
- While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar. Enjoy!