Recipe summary

Hands-on time:
10 mins. to 15 mins.
Baking time:
16 mins. to 18 mins.
Total time:
26 mins. to 33 mins.
Yield:
12 muffins
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Volume Ounces Grams

Muffins

  • 1 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2/3 cup sugar
  • 3/4 cup Hi-maize Fiber*
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon Cake Enhancer, optional, for tenderness
  • 1/3 cup milk
  • 3/4 cup (1 standard container) lemon, vanilla, or other fruit-flavored yogurt, regular or low-fat (not nonfat)
  • 2 large eggs
  • 1/8 teaspoon Buttery Sweet Dough Flavor, optional but good; or 1 teaspoon vanilla extract
  • 1/4 cup (4 tablespoons) butter, melted
  • 1 cup dried fruit, chopped if large; Tropical Fruit Blend is a good choice
  • *Substitute all-purpose flour, if desired, increasing the amount of milk to 1/2 cup.

Topping

Directions

  1. 1) Preheat the oven to 400F. Lightly grease and flour the wells of a muffin pan, or line the pan with paper liners, and grease the liners.
  2. 2) In a medium-sized bowl, whisk together the flour, sugar, fiber, baking powder, salt, and cake enhancer.
  3. 3) Whisk together the milk, yogurt, eggs, and flavor, and gently stir into the dry ingredients. Stir in the melted butter.
  4. 4) Gently stir in the fruit.
  5. 5) Spoon the batter into the prepared muffin cups, filling each nearly full. A level (to slightly heaped) muffin scoop of batter for each muffin works well here.
  6. 6) Combine the topping ingredients, mixing until well combined and crumbly.
  7. 7) Sprinkle a generous tablespoon of topping over each muffin.
  8. 8) Bake the muffins for 16 to 18 minutes, until they've domed nicely and they're lightly browned.
  9. 9) Remove the muffins from the oven, and transfer them to a rack to cool.
  10. Yield: 12 muffins.

Tips from our bakers

  • Try this tasty variation: use 1 cup diced dried pineapple for the fruit, and top muffins with sweetened or unsweetened flaked coconut, instead of streusel topping.