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.
Author: Beth Cato
1 1/2cupswhite whole wheat flour
2 1/2teaspoonsbaking powder
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
1/4cupunsalted butterhalf stick, melted
1cupgolden raisinsor other dried fruit
2Tablespoonswhite whole wheat flour
1/4cupold-fashioned rolled oats
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.