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Basic Muffins

Name: Basic Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Ingredients: 2 cups all-purpose flour; ½ cup granulated sugar; 2 teaspoons baking powder; ½ teaspoon salt; ¾ cup milk (room temperature); ½ cup unsalted butter (melted and cooled); 2 large eggs (room temperature); 2 tablespoons coarse sugar (optional)

12 servings

servings

10 minutes

active time

35 minutes

total time

Start Cooking

Ingredients

2 cups all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

¾ cup milk (room temperature)

½ cup unsalted butter (melted and cooled)

2 large eggs (room temperature)

2 tablespoons coarse sugar (optional)

Directions

Preheat the oven to 350°F. Line a muffin pan with paper liners; set aside.

In a small bowl, whisk the flour, sugar, baking powder, and salt together.

In a medium bowl, whisk the milk, butter, and eggs together until well combined.

Add the flour mixture and stir with a silicone spatula just until combined.

Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.

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.

Notes

Variations:

Blueberry Muffins – Add 1 teaspoon vanilla extract. Stir in ¾ cup to 1 cup of fresh blueberries. Raspberries and diced strawberries also work well.

Cranberry Orange Muffins – Replace ¼ cup of the milk with orange juice. Stir in 1 tablespoon of orange zest. And fold in ¾ cup to 1 cup of fresh cranberries.

Apple Cinnamon Muffins – Use brown sugar instead of white sugar. Add 1 teaspoon of ground cinnamon. Fold in ¾ cup to 1 cup of diced apples. Any tart baking apple works.

Lemon Poppy Seed Muffins – Replace ¼ cup of the milk with fresh lemon juice. Stir in the zest of 1 lemon. And stir in 1 teaspoon of poppy seeds.

Chocolate Chip Muffins – Add 1 teaspoon vanilla extract. Stir in ¾ cup to 1 cup semi-sweet chocolate chips. Coarsely chopped baking chocolate will work also.

Store the muffins in an airtight container and at room temperature for up to 3 days or refrigerate for up to 1 week.

The muffins can also be frozen for up to 3 months. Thaw one or all of the muffins in the refrigerator overnight. Or place a single frozen muffin in the microwave for 40-60 seconds.

Nutrition

Serving Size

1 muffin

Calories

204 kcal

Total Fat

9 g

Saturated Fat

5 g

Unsaturated Fat

3 g

Trans Fat

0.3 g

Cholesterol

49 mg

Sodium

115 mg

Total Carbohydrate

27 g

Dietary Fiber

1 g

Total Sugars

11 g

Protein

4 g