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Yogurt Muffins with Cinnamon Sugar Glaze



Muffins: – 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for muffin tins – 1 cup sugar – 3 tablespoons finely ground raw almonds or almond meal – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1/4 teaspoon ground cardamom (optional) – 3 large eggs – 1/2 cup plus 2 tablespoons plain Real California yogurt (whole milk or low-fat) – 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted Real California butter, melted, plus more for muffin tins – 2 teaspoons finely grated orange zest – 1/2 teaspoon vanilla extract
Glaze: – 1/3 cup sugar – 3/4 teaspoon ground cinnamon – 6 tablespoons (3/4 stick) unsalted Real California butter, melted
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Prep time: 35 minutes

Cook time: 20 minutes

To make muffins: Place a rack in the middle of the oven and preheat to 400°F. Butter and flour twelve 2 3/4-inch, 1/2-cup capacity muffin tin cups or place a cupcake liner in each cup.

In a medium bowl, combine flour, sugar, almonds, baking powder, baking soda, salt and cardamom, if using. In a large bowl, whisk together eggs, yogurt, melted butter, orange zest and vanilla; add flour mixture, stirring until just combined. Transfer batter to prepared muffin cups; bake until light golden brown and tops spring back when lightly touched, 20 to 25 minutes. Transfer to a wire rack to cool slightly.

To make glaze and finish muffins: In a small bowl, combine cinnamon and sugar. Place melted butter in another small bowl. One at a time, remove warm muffins from the cups and dip tops into melted butter, then into sugar mixture. Serve warm or room temperature. Makes 12 muffins.