These muffins hold their shape perfectly with a firm yet moist crumb and have a delicious light glaze on top. Choose which fillings you like in this easy recipe: chocolate chips, berries, other fruits, or just keep plain.
Makes: 12 Large or 18 Regular sized muffins
Ingredients
- 4 Cups Self Raising Flour
- 1.5 Cups Raw Sugar + more for sprinkling
- 5 Eggs
- 2 Cups Greek Yogurt or SourCream
- 2/3 Cup Oil
- 2 tsp Vanilla
- Pinch salt
Instructions
- In a large bowl, mix all ingredients together just until evenly combined.
- Heat oven to 180C and grease the cups of your muffin tray.
- Divide about 1/3 of the batter into the bottoms of the cups, then add a sprinkle of any fillings you like. Top with the remaining batter, then top the muffins with extra fillings.
- Sprinkle the top of each muffin with a little more sugar.
- Bake for 15-20 minutes, or until a toothpick comes out clean when inserted.
Filling ingredients or different ovens may change baking time. If more time is needed, check with a toothpick every 2-3 minutes after the initial baking time.
These muffins freeze well after baking. Allow muffins to completely cool, then store in an airtight container, separating layers with baking paper.
Other than the Bakemaster Muffin-Cupcake Pan and the Cooling Tray that Becky use above, shop the entire Bakemaster baking range here!
