recipe // spiced yogurt muffins

They sell these muffins at Fraîche Yogurt in Palo Alto, along with Bluebottle Coffee, which I’m just slightly addicted to. The last time I was there getting my caffeine fix, I noticed they had been featured in an article in Food & Wine magazine that included the muffin recipe so I decided to give it a shot. I ended up making 10 muffins and a bread loaf, and while they could have been a bit sweeter, they were pretty tasty and went really well with coffee. Next time I’ll likely add more sugar, but there definitely will be a next time.

Spiced Yogurt Muffins
from Food & Wine | makes 18 muffins

2 cups all-purpose flour
1 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3/4 teaspoon freshly grated nutmeg
2 large eggs, at room temperature
1 1/4 cups plain low-fat yogurt
4 tablespoons unsalted butter, melted
1/4 cup unsweetened applesauce
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar

Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray. In a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves and 1/2 teaspoon of the nutmeg and pulse to blend; transfer to a large bowl. In a medium bowl, whisk the eggs, yogurt, butter, applesauce and vanilla. Fold the yogurt mixture into the dry ingredients until just blended. Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoon nutmeg over the muffins. Bake for 18 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.