Greek Yogurt Muffins

 

I have officially fallen in love with a muffin. I can't even describe how good these are because I've never had anything like it before. These are not your typical muffins and maybe that's why they're so good.

They are packed with Greek yogurt, call for things like olive oil, honey and a lot of baking soda, but somehow they are just perfect.

The original recipe said to dust with powdered sugar, which is yummy, but I tried adding some cinnamon-sugar on top and it couldn't have turned out better.

The yogurt in these makes them incredibly spongy, moist and perfectly tangy. I literally could not stop eating them and didn't want to share.

I mean have you ever seen the inside of a muffin look as soft and pilllowy as that?? In other words, make these ASAP.

Greek Yogurt Muffins

Adapted from Voskos

Makes 16-20 muffins

2 cups plain Greek yogurt

2 large eggs

1/4 cup olive oil

1/4 cup honey

1 tsp. pure vanilla extract

1 1/2 cups all-purpose flour

1 Tbsp. baking powder

1/2 cup sugar

powdered or cinnamon sugar, for topping (see below)

1. Preheat oven to 350°F. Line 16-20 muffin cups with liners and spray with nonstick spray.

2. Add yogurt, eggs, oil, honey and vanilla to a blender or food processor. Pulse until combined.

3. Add flour, baking powder and sugar. Pulse just until combined, scraping the sides once.

4. Transfer batter to prepared liners so they are 3/4 full. It is easiest to do this by pouring the batter.

5. If using cinnamon-sugar, combine 1 1/2 Tbsp. white sugar and 1/2 tsp. cinnamon in a small bowl. Lightly sprinkle over each muffin.

6. Bake 22-24 minutes or until a toothpick comes out mostly clean. Cool 5 minutes in pan on a wire rack, then remove from pan and cool to room temperature.

7. If desired, dust with powdered sugar before serving.