These high-fiber muffins are light and cakey and packed with good things! Store them at room temperature for a day or two, or freeze to make them last longer.
Course: Breakfast
Keyword: muffins
Author: Beth Cato
Ingredients
Muffins:
1 1/2cupswhite whole wheat flour
2/3cupwhite sugar
3/4cupalmond flour
2 1/2teaspoonsbaking powder
1/2teaspoonsalt
1TablespoonKing Arthur Flour Cake Enhanceroptional
1/3cupmilk or half & half
3/4cupfull-fat Greek vanilla yogurta single serving size; could also use fruit-flavored kind
2large eggsroom temperature
1teaspoonvanilla extract
1/4cupunsalted butterhalf stick, melted
1cupgolden raisinsor other dried fruit
Topping:
2Tablespoonswhite whole wheat flour
2Tablespoonswhite sugar
1/4cupold-fashioned rolled oats
1/2teaspoonground cinnamon
3Tablespoonsunsalted buttersoftened
Instructions
Preheat oven at 400-degrees. Place muffin liners in pan and apply nonstick spray.
In a big bowl, whisk together the flour, sugar, almond flour, baking powder, salt, and cake enhancer (if using). Mix in the milk, yogurt, eggs, and vanilla, followed by the melted butter. Stir in the dried fruit until just distributed.
Using a muffin scoop or heaping spoonfuls, fill muffin cups until mostly full.
Combine topping ingredients. Spoon onto the top of each muffin and lightly press in with fingertips.
Bake muffins for 16 to 18 minutes, until lightly domed and center muffin passes the toothpick test. Immediately remove them from the pan to cool on a rack.
Store in a sealed container at room temperature for up to two days; after that, tops will start to get soggy, though muffins will still taste good. To freeze, remove paper liners and place on a wax-paper lined pan in freezer. Then place in gallon freezer bag or plastic container to store in freezer up to several weeks.