Simple Bakery-Style Muffins

by Cait on July 14, 2012

Oh my was it a special Saturday morning in our house!

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I woke up with the need to bake muffins.

Yeah.  NEED.

That happens to you guys too right?

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I figured.

And if it doesn’t happen to you, you’re still in luck because feeding people is like, my favorite thing in the entire world, so I’ll happily bake up just about anything you’d like and send it your way.

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Buying friends with food works.

I promise.

Especially when said food is gigantic bakery-style muffins slathered in butter…

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And then strawberry jam…

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Some come be my friend and I’ll give you these.

It’s a fair trade, I promise.

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Simple Bakery-Style Muffins (from Cook’s Illustrated)


  • 3 cups of all-purpose flour
  • 1 tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 10 tbsp. unsalted butter, room temperature
  • 1 3/4 cups plus 3 tbsp. sugar
  • 2 large eggs
  • 1 1/2 cups 0% plain Chobani (or other Greek yogurt)
  1. Adjust oven rack to the lower-middle position and preheat oven to 375 degrees
  2. Spray a 6-cup jumbo muffin tin with cooking spray
  3. Combine first four ingredients and set aside.
  4. Mix together butter and sugar until smooth.
  5. Add eggs to butter/sugar mixture one at a time then slowly add dry mixture, alternating with yogurt and scraping down the bowl as needed
  6. Divide batter evenly among prepared muffin cups
  7. Bake until muffins are golden brown and a toothpick inserted into the center comes out clean (about 25 minutes)
  8. Let cool for 5 minutes and then serve!
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{ 21 comments… read them below or add one }

Grace July 14, 2012

You must live in a different time zone than I do because I am just getting up for breakfast when you’re posting pictures already! Delicious start, might I add.


Cait July 16, 2012

Haha – maybe so!


Katie @ Talk Less, Say More July 14, 2012

Wow! Those look so delicious!!


Cait July 16, 2012
Kerry July 15, 2012

Ooh these look great! I never thought of making plain muffins before, yum!


Cait July 16, 2012

They’re incredible!

Reply July 15, 2012

This looks delicious and your pictures are amazing. Would love for you to share your photos with us at


Cait July 16, 2012

Will do!


Rachel July 15, 2012

I must make these! They look so fluffy!


Cait July 16, 2012

They’re amazing! I highly recommend them!


Kelly July 15, 2012

These are perfect! I love how simple they are. I wish I was your houseguest. I would probably never leave! ha!


Cait July 16, 2012

That would be fine by me! :)


Katie July 16, 2012

We’re getting ready to go out of town and I am so making these for the car. It is going to make that roadtrip a heck of a lot more enjoyable…probably more full of crumbs, too.


Amy July 16, 2012

Well, good thing I have ALL the ingredients in my kitchen, because I am majorly craving these right now. Maybe I’ll bring them into the CHO office tomorrow! Thanks for sharing.



Cait July 16, 2012

Woohoo! Let me know the reviews if you do :)


Tiff @ Love Sweat and Beers July 16, 2012

Drool – those look amazing. I am a muffin monster. No joke. Those wouldn’t last long in my house!


Cait July 16, 2012

Haha – they’re not lasting very long here either!


Jenny July 18, 2012

They look sensational! I always get that urge for weekend breakfast baking – it has to be done!


Cait July 18, 2012

Definitely! You won’t regret it! :)


Rosanna November 27, 2012

I have been looking @ this recipe for over 2 weeks now. Can I substitute 1 1/2 cups 0% plain Chobani with Ricotta cheese? Would that work? I have a tub of Ricotta cheese I want to use up & don’t have Chobani or Greek Yogurt.. :(
Your pictures are awesome btw


Cait November 27, 2012

Thank you! I’m so glad you like them. As far as the substitution goes…I’m not really sure. I’m sorry! I would imagine it would carry a bit more of a flavor than the Greek Yogurt…but otherwise I’m not sure what changes would occur without experimenting with it myself.

If you do give it a try, let me know how it turns out!


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