The Everything Muffins
Bursting with a harmonious medley of sweet, savory, and nutty flavors, "The Everything Muffins" live up to their name by incorporating an eclectic mix of ingredients for a truly irresistible treat. Imagine dried cranberries mingling with chopped walnuts, sunflower seeds, and a hint of shredded cheddar cheese, all balanced by the richness of chocolate chips and the subtle sweetness of shredded carrot. These muffins are perfect for breakfast on the go, a midday snack, or even a unique addition to your brunch spread. Easy to make in under 40 minutes, this foolproof recipe combines the tender crumb of yogurt-based batter with the textural delights of each flavorful mix-in, resulting in soft, fluffy muffins with a little bit of everything in every bite. Whether served warm out of the oven or saved for later, these versatile muffins are guaranteed to wow your taste buds while satisfying all your cravings.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.5 cups butter (melted)
- 1 cup plain yogurt
- 1 teaspoon vanilla extract
- 2 pieces large eggs
- 0.25 cups dried cranberries
- 0.25 cups chopped walnuts
- 2 tablespoons sunflower seeds
- 0.25 cups shredded cheddar cheese
- 0.25 cups chocolate chips
- 0.25 cups shredded carrot
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk together the melted butter, yogurt, vanilla extract, and eggs until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the dried cranberries, chopped walnuts, sunflower seeds, shredded cheddar cheese, chocolate chips, and shredded carrot. Make sure the mix-ins are evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 14.2 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 132 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
