BASIC MUFFIN RECIPE

by Sheryl

Yield: 12 MUFFINS | Prep Time: 10 MINUTES | Cook Time: 25 MINUTES | Total Time: 35 MINUTES

These soft and buttery muffins are the foundation of everything muffin. Basic, easy, quick with different mix-ins that you’ll enjoy!

INGREDIENTS

2 cups (260 g) all-purpose flour
½ cup (100 g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup (180 ml) milk, room temperature
½ cup (114 g) unsalted butter, melted and cooled
2 large eggs, room temperature
2 tablespoons coarse sugar, optional

HOW TO MAKE BASIC MUFFIN

Step 1: Prepare the oven. Preheat it to 325 degrees F.

Step 2: Using paper liners, line a muffin pan and set aside.

Step 3: Add the flour, sugar, baking powder, and salt in a small bowl. Whisk well.

Step 4: In a separate medium bowl, pour the milk and add in the butter and eggs. Whisk until incorporated.

Step 5: Mix the flour mixture with the wet ingredients. Use a spatula to stir until just combined.

Step 6: Between each muffin cup, evenly divide the batter. Then, top with coarse sugar if preferred.

Step 7: Place inside the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the centre of the muffin comes out clean or with little crumbs.

Step 8: Cool the muffins completely on a wire rack. Serve or store for later use.

NOTES:

In place of butter, you can use oil but the texture of the muffins will be softer. Or use both by combining 1/4 cup oil to 1/4 cup melted butter.

Instead of whole milk, substitute it with sour cream, buttermilk, or regular yoghurt. If using Greek yoghurt, mix it with 1/4 cup water to thin it out.

VARIATIONS:

There are lots of variations you can make like:

1. Blueberry Muffins: 1 tsp vanilla extract, stir into 3/4 cup to a cup of fresh blueberries (raspberries or diced strawberries are great, too).

2. Cranberry Orange Muffins: In place of milk, use orange juice instead, then, stir in a tbsp orange zest. Then, fold in 3/4 cup to a cup of fresh cranberries.

3. Apple Cinnamon Muffins: Replace brown sugar with white sugar, add in a tsp of ground cinnamon, and fold in 3/4 cup to a cup diced apples. Or use tart baking apple of any kind.

4. Lemon Poppy Seed Muffins: Instead of 1/4 cup of milk, use fresh lemon juice instead, stir in (1 lemon) zest, and a tsp of poppy seeds.

5. Chocolate Chip Muffins: 1 tsp vanilla extract, 3/4 cup to a cup semi-sweet chocolate chips. Stir well. Or use coarsely chopped baking chocolate.

MAKE AHEAD TIP:

1. In an airtight container, store the muffins and place at room temperature for up to 3 days or up to a week if refrigerated.

2. Freeze the muffins up to 3 months. And just thaw in the fridge overnight when ready to serve. Pop in the microwave for 46 to 60 seconds.

NUTRITION FACTS:

Amount Per Serving: CALORIES: 204 TOTAL FAT: 9g SATURATED FAT: 5g UNSATURATED FAT: 3g CHOLESTEROL: 53mg SODIUM: 191mg CARBOHYDRATES: 27g FIBER: 1g SUGAR: 11g PROTEIN: 4g

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