This recipe uses plain yogurt and only a small amount of butter.
Oven rack needs to be placed in the lower-middle position. Preheat oven to 375° F
Whisk together flour, baking powder, baking soda and salt in a medium sized bowl and set aside.
Cream together the butter and sugar using an electric mixer. Mix on a medium-high speed until it is light and fluffy (2 minutes). One at a time add your eggs, beat well after each one.
Beat in half the dry ingredients into the butter mix. Then beat in one third of the yogurt. Beat in the remaining ingredients in two more batches and alternating with the yogurt, until incorporated. (If adding any variations, this is the time to fold those in)
Grease a 12 cup muffin tin, coating lightly with the butter. Divide batter evenly. Bake 25-30 minutes, until the muffins are a golden brown in color. Allow to cool out of the muffin tins for 5 minutes before eating warm.
For a cinnamon top, combine a mixture of 1/2 cup granulated sugar and 2 teaspoons ground cinnamon. Dip the tops of your warm muffins in some melted butter then in your sugar mix.
Food in U.S.A.
American muffins are small quick breads baked in the oven in paper cups or in a special muffin tray.
English muffins are made with yeast dough, more or less flat and baked in a griddle.