Coarse sour yogurt maffine

1

Both flour, powdered flour, soda, cinnamon powder evenly mixed, overscreened

2

Butter softens with white sugar and 50 grams of brown sugar, and spreads to pine。

3

Eggs are poured directly into butter and evenly mixed with an egg-beater. Add yogurt, evenly mixed at low speed (too fast to be able to separate the blocks)。

4

Dry powder mixtures are mixed into liquid mixtures. And then we cut into the crumbs

5

Spread the remaining 100 grams of brown sugar on the surface

6

IN THE OVEN, WHICH IS PREHEATED TO 190C, IT IS BAKED FOR 25 TO 30 MINUTES, AND TO THE TOOTHPICK IT IS INSERTED WITHOUT FACE. AFTER FIVE MINUTES OF COOLING, THE MOLD IS REMOVED AND THE GRILL IS COOLED。

1. If you do not have cinnamon powder, you can omit it; I didn't feel it affected the texture. 2. Soften the butter until you can easily make a hole with a light poke of your finger, then it is ready to be beaten. You can mix it evenly with a whisk first to prevent the sugar from flying out. 3. The brown sugar on the surface becomes fragrant and crispy after baking, which adds a lot to the muffins, so do not skip it. 4. The apples produce liquid during the baking process, so the batter may look dry, but the finished product is very moist. 5. Since there is a large amount of butter in this recipe, it will be a bit hard when eaten cold; you can reheat it at 120°C for a few minutes before eating. Recipe from Dezhou Nongmin (Sina Blog). The ingredient quantities are quite large; the amounts above can make about 12 medium-sized muffins. Because I was worried that my oven capacity is small and the heating might be uneven, causing underbaking, I lowered the temperature to about 185°C and baked for 30-35 minutes. Do not leave towards the end; stay by the oven and keep watch at all times. Do not overbake, otherwise the surface will become hard and affect the texture.