Categories: Breakfast, Muffins
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2/3 cup packed light brown sugar
- 2 eggs
- 1/3 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup plain whole milk yogurt
- 2 tablespoons turbinado sugar
Directions
-
Preheat oven to 375°; place paper liners in 12-cup muffin pan.
-
In a bowl, whisk the flour, ginger, baking powder, cinnamon, cardamom, baking soda, and salt together.
-
In another bowl, whisk the brown sugar, eggs, butter, and vanilla until well blended. Whisk in the yogurt until blended.
-
Add egg mixture to the flour mixture and stir until just blended.
-
Divide batter equally among prepared muffin cups; sprinkle with turbinado sugar. Bake for 17-21 minutes or until tops are golden and a pick comes out clean.
-
Let cool in pan on a wire rack for 3 minutes, then transfer to the rack to cool.