Recipe For Muffins

This basic muffin recipe is simple yet soft and buttery. The simple muffin base is easy to make and it can be flavored with a variety of mix-ins. You’ll be sinking your teeth into buttery, soft muffins in no time!

I’m adding to my baking basics series with a plain muffin recipe that is great as it is or flavored with your favorite mix-ins. Try making cranberry orange muffins with this recipe. It’s superb!

Muffins fall into the “quick bread” category and are essentially flavored pancake batter that’s baked in muffin tins.

The traditional ratio for muffins and quick bread is 2 parts flour, 2 parts liquid, 1 part egg, and 1 part butter.

I’m not a fan of muffins baked this way because they are too soft and spongy. I prefer my muffins to be dense but soft in the middle and crisp on the top.

I started with the basic muffin ratio and adjusted the ingredients until I achieved the texture I prefer.

Plain muffins call for standard pantry ingredients. You most likely have these on hand already. Let’s go over what you need…

This recipe is so quick and easy, you could do it with your eyes closed! Not really, but you know what I’m trying to get at here. You need two bowls, a whisk, and a spatula. That’s it!

The Batter – A Basic muffin batter shouldn’t be too sweet. A good rule of thumb is to use as much sugar as butter. And take care not to over mix when combining the ingredients.

1. 2 cups all-purpose flour. Great Value All-Purpose Flour, 5LB Bag.
2. 3 teaspoons baking powder.
3. ½ teaspoon salt.
4. ¾ cup white sugar.
5. 1 egg.
6. 1 cup milk.
7. ¼ cup vegetable oil.

Basic Muffin Recipe

This basic muffin recipe is simple yet soft and buttery. The simple muffin base is easy to make and it can be flavored with a variety of mix-ins. You’ll be sinking your teeth into buttery, soft muffins in no time!

Prep: 10min

Total: 35min

Serving Size: 1 muffin

Nutrition Facts: calories 204 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, Saturated Fat 5 grams saturated fat, servingSize 1 muffin, Sodium 191 milligrams sodium, Sugar 11 grams sugar, unSaturated Fat 3 grams unsaturated fat

Ingredients:

• 2 cups (260 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (180 ml) milk, room temperature
• 1/2 cup (114 g) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 2 tablespoons coarse sugar, optional

Instruction:

1. Preheat the oven to 350°F. Line a muffin pan with paper liners; set aside.
2. In a small bowl, whisk the flour, sugar, baking powder, and salt together.
3. In a medium bowl, whisk the milk, butter, and eggs together until well combined.
4. Add the flour mixture and stir with a silicone spatula just until combined.
5. Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
7. Transfer muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.

Quick and Easy Blueberry Muffins

This easy blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins bake evenly.

Prep: 10min

Total: 30min

Yield: Makes 8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 217, Protein 3 g, Carbohydrate 33 g, Fiber 1 g, Sugar 18 g, Fat 8 g, Saturated Fat 1 g, Cholesterol 20 mg

Ingredients:

• 1 ½ cups (195 grams) all-purpose flour
• 3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
• 1/4 teaspoon fine sea salt
• 2 teaspoons baking powder
• 1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are great
• 1 large egg
• 1/3 to 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
• 1 ½ teaspoons vanilla extract
• 6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)

Instruction:

1. Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
2. Whisk the flour, sugar, baking powder, and salt in a large bowl.
3. Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
4. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
5. Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
6. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
7. To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Basic Muffin Recipe | How To Make Muffins Easy Recipe