This classic muffin recipe creates a tender, slightly sweet base that serves as the perfect canvas for your favorite add-ins. With a golden-brown crust and a soft, fluffy interior, these muffins are incredibly versatile. The simple combination of flour, sugar, egg, milk, and oil ensures a reliable texture every time. Whether you keep them plain or fold in berries, nuts, or cheese, this batter is a kitchen staple. It’s an ideal weekend baking project that yields warm, comforting treats perfect for pairing with coffee, tea, or a light lunch. Master this basic technique, and you can easily customize it for any season or craving.
Muffins Basic & Variations * Mm
Description
This classic muffin recipe creates a tender, slightly sweet base that serves as the perfect canvas for your favorite add-ins. With a golden-brown crust and a soft, fluffy interior, these muffins are incredibly versatile. The simple combination of flour, sugar, egg, milk, and oil ensures a reliable texture every time. Whether you keep them plain or fold in berries, nuts, or cheese, this batter is a kitchen staple. It&# 226;ÂÂs an ideal weekend baking project that yields warm, comforting treats perfect for pairing with coffee, tea, or a light lunch. Master this basic technique, and you can easily customize it for any season or craving.Ingredients
Directions
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Preheat oven to 400 degrees F (200 degrees C).
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Grease 12 muffin cups or line with paper liners.
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In a large bowl, sift together flour, baking powder, sugar, and salt.
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In a separate small bowl, beat the egg with a fork.
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Add milk and vegetable oil to the beaten egg and stir to combine.
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Pour the wet ingredients all at once into the dry ingredients.
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Stir gently with a spoon or spatula just until the dry ingredients are moistened; do not overmix.
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Note that the batter will be lumpy; this is normal and prevents tough muffins.
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Drop batter from a tablespoon into prepared muffin cups, filling each cup half to two-thirds full.
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Bake for 15 to 20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
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Remove muffins from the pan and let cool on a wire rack for 5 minutes before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 797.0kcal
- % Daily Value *
- Total Fat 34.5g54%
- Saturated Fat 6.0g30%
- Cholesterol 94.5mg32%
- Sodium 5457.5mg228%
- Total Carbohydrate 103.0g35%
- Dietary Fiber 3.2g13%
- Sugars 11.1g
- Protein 17.3g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Tip: To prevent overmixing, stop stirring as soon as you no longer see streaks of flour. A lumpy batter ensures tender muffins.
Variation - Ginger Muffins: Add 1/2 cup finely diced candied ginger to the flour mixture before adding the liquid.
Variation - Banana Pecan Muffins: Use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 teaspoon ground nutmeg to the sifted flour. Add 1 cup mashed peeled banana with the egg, milk, and oil.
Variation - Blueberry Muffins: Toss 1 cup washed and well-drained fresh or frozen blueberries with the sifted flour mixture before adding the liquid.
Variation - Orange Muffins: Cut 2 peeled navel oranges into sections. When the batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
Variation - Cheese Muffins: Fold 1/2 cup grated sharp yellow cheese into the muffin mix with the last few strokes of mixing. Serve hot with scrambled eggs and bacon.
Variation - Surprise Muffins: Fill muffin cups 1/3rd full of batter. Drop 1/2 teaspoon of your favorite jelly in the center of the batter. Add more batter to fill the cup 2/3rds full.
Variation - Coconut Muffins: Add 1 cup shredded coconut with the last few strokes of mixing.
Variation - Chive Muffins: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner, great with steak and salad.
