The Best Muffins

This recipe has been made many, many times. Once in awhile, one needs butter and sugar! Good for the soul... Cooks Illustrated magazine can be thanked for this muffin recipe.

Ingredients:

• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, softened
• 1 cup sugar
• 2 large eggs, at room temperature
• three-6 ounce containers Vanilla yogurt

Directions:

Preheat oven to 375-degrees. Suggest to not use the Convection Bake setting; as they cooked to fast. Note to self with gas oven: raise rack up a notch; bottoms browning to quickly.

Grease 24-muffin tins with cooking spray or Crisco.

Mix together flour, baking powder, baking soda and salt in a medium bowl.

Beat butter and sugar with an electric mixer on medium-high speed till light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition.

Beat in 1/2 of dry ingredients. Beat in 1/3rd of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.

Divide the batter evenly among cups.

Bake until golden brown, about 25-30 minutes.

Cool about 5 minutes and remove from tins to cool on wire racks.

You may fold in 1 cup chocolate chips into the finished batter or sprinkle cinnamon and sugar on the unbaked muffin tops.