Yogurt Muffins

These aren’t your typical fluffy white muffins. A blend of whole wheat flour and chickpea flour gives them a hearty, slightly nutty character, while plain yogurt and honey keep them moist and naturally sweetened. Only two tablespoons of oil in the whole batch means the yogurt is doing most of the moisture work.

Chickpea flour is the surprise ingredient here. It adds a toasty, earthy flavor that pairs well with the honey and boosts the protein content significantly compared to all-purpose flour. If you’ve never baked with it, this is a good introduction. It blends seamlessly with the whole wheat and you won’t taste “beans."

The method is classic quick-bread technique: beat the wet ingredients, stir in the dry until just moistened, and stop. The batter should look lumpy and rough. Smooth batter means you’ve overmixed, and overmixed muffins bake up tough with tunnels running through them.

Fill the tins two-thirds full. That leaves room for the muffins to dome without spilling over the edges.

Pro Tips

• Swap honey for molasses if you want a deeper, more robust sweetness. Molasses also adds iron and gives the crumb a darker color.
• Room temperature yogurt and eggs mix more evenly than cold. Pull them from the fridge 20 minutes before starting.
• The raisins and nuts are optional but worth including. Soak the raisins in warm water for 10 minutes first to plump them up.
• Test doneness with a toothpick at 18 minutes. These are denser than white flour muffins and can look underdone when they’re actually ready.

Variations

• Banana walnut: Mash one ripe banana into the wet ingredients and use chopped walnuts instead of raisins.
• Blueberry: Skip the raisins, fold in ½ cup fresh or frozen blueberries (don’t thaw frozen ones, they’ll bleed).
• Savory spin: Drop the honey, raisins, and nuts. Add shredded cheddar and chopped herbs for a savory breakfast muffin.