About the Recipe
Ingredients
1 and 3/4 cups (219g) flour (spoon & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (115g or 1 stick) unsalted butter, softened to room temperature
3/4 cup (150g) packed light brown sugar (or granulated)
2 large eggs, at room temperature
1/2 cup (120g) plain yogurt, at room temperature
1 and 1/2 teaspoons pure vanilla extract
1/4 cup (60m1) milk (any kind), at room temperature
Preparation
Step 1
Preheat the oven to 425°F. Line a 12-count muffin pan with cupcake liners or spray with nonstick spray and set aside.
Step 2
Whisk the salt, baking soda, baking powder, cinnamon, and flour together in a bowl and set aside.
Step 3
Beat the butter (nut butter) on high speed for about a minute in a large bowl using a hand-held or stand mixer with a paddle attachment. Brown sugar should be added and beat on high for two minutes or until creamy. As needed, scrape the bowl's bottom and sides. Add the sour cream (mashed bananas), vanilla extract, and eggs (apple sauce). Beat on medium speed for one minute, then increase to high speed to fully incorporate the mixture. As necessary, scrape the bowl's bottom and sides.
Step 4
Mix on low speed until combined after adding the dry components to the wet ones. Continue mixing on low until mixed after adding the milk. Fold in add-ins.
Step 5
Fill each cup or liner to the top with batter, distributing it evenly. While the muffins are still in the oven, lower the temperature to 350°F (177°C) after baking the muffins for 5 minutes at 425. Add another 15 to 18 minutes of baking time, or until a toothpick inserted in the center of the cake comes out clean. The overall baking time for these muffins is between 22 and 23 minutes, give or take. After the muffins have cooled in the pan for five minutes, remove them and let them finish cooling on a wire rack.
Step 6
Unglazed muffins stay fresh stored at room temperature for a few days, while glazed muffins stay fresh stored in the refrigerator for up to 1 week.