- Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners.
- Whisk the yogurt, milk, maple syrup, oil, eggs and vanilla together in a large bowl. In a separate bowl, stir together the whole wheat and all-purpose flours with the baking powder, baking soda, cinnamon and zest (if using). Add the dry ingredients all at once to the liquids and stir with a wooden spoon or spatula just until blended (a few lumps are OK). Stir in your additions.
- Scoop or spoon the batter into the muffin cups, filling them almost to the top. Sprinkle lightly with turbinado sugar if you wish. Bake for about 25 minutes, until a tester inserted in the centre of a muffin comes out clean. Cool the muffins in the pan on a cooling rack for at least 20 minutes.
- To serve, turn out the muffins onto a platter and enjoy warm or at room temperature. The muffins will keep in an airtight container at room temperature for up to 4 days, or can be frozen for up to 6 months.
I often look at this muffin recipe as an “everything but the kitchen sink” variety and add whatever I have on hand. I prefer at least two additions to the basic recipe to give the muffin some character. Some of my favourite pairs include ¾ cup (175 mL) each diced apples and raisins, raspberries and chocolate chips, diced butternut squash and pumpkin seeds, diced pear and cranberries, grated carrots and raisins, or dried cranberries and white chocolate chips.
Use frozen fruits directly from the freezer and add 5 minutes to the baking time.