BETTER-THAN-BASIC MUFFINS
Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
- In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
- Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).
BASIC MUFFIN RECIPE (VEGAN AND GLUTEN FREE OPTIONS)
This is an easy muffin recipe that can be used as a base recipe for a variety of muffin flavors. These basic muffins are delicious as is as a side dish or dessert or the batter can be flavored with extracts or spices and all kinds of mix-ins can be added.
Provided by Bettie
Categories All Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Alternatively, the ingredients can be whisked together well. Any spices you might be adding would be added into the dry ingredients.
- Mix the Wet Ingredients: In a separate bowl, stir together the egg, milk, vanilla, and oil until well combined. If using any extracts they would be added into the wet ingredients.
- Combine Wet & Dry Ingredients: Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. The batter will be lumpy. Do not over-mix or the muffins will become tough. If using, fold in any add-ins.
- Divide the batter evenly between the 12 muffin cups.
- Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5 more minutes or until a toothpick inserted in the center comes out with moist crumbs.
Nutrition Facts : Calories 190 calories
BASIC MUFFINS
This is a recipe for basic muffins. You can make them as is or add any combination of fruit or even cocoa to make chocolate muffins. You could also just try grating in some orange or lemon zest. The possibilities are endless.
Provided by Sackville
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a small saucepan or in the microwave on low heat.
- Sift, measure and then place the flour in a large bowl.
- Add the baking powder, salt and sugar.
- Beat the egg well in a small bowl.
- Add the milk, vanilla and melted butter and mix thoroughly.
- Put the above wet ingredients into the large bowl of dry ingredients.
- Stir just until the flour mixture is moistened.
- Fill greased muffin tins 1/2 to 2/3 full.
- Bake at 400 F or 200 C for 20-25 minutes.
- The muffins should be golden brown in colour and spring back when touched.
Nutrition Facts : Calories 138.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 28.5, Sodium 237.8, Carbohydrate 19.3, Fiber 0.6, Sugar 2.2, Protein 3.4
BASIC MUFFIN RECIPE
Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
- Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
- Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
- Stir in 100g chocolate chips or dried fruit if using.
- Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
- Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
BEST EVER MUFFINS
Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.
Provided by Lori
Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
- Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
- Bake for 25 minutes, or until golden.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g
BASIC MUFFINS: SIMPLE AND EASY
Steps:
- Thoroughly grease and flour a 12-cup muffin pan (or use paper muffin liners).
- Ensure that the melted butter is warm, but not hot. Pour a tiny bit of the butter into the egg-vanilla-milk mixture and stir it in. Repeat a few more times, adding a slightly larger amount of the liquid butter each time until it's all incorporated.
- Let the batter rest for 10 to 15 minutes, to allow the glutens in the flour to relax, and some of those pockets of dry flour to dissolve.
- Serve and enjoy.
Nutrition Facts : Calories 162 kcal, Carbohydrate 26 g, Cholesterol 28 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 256 mg, Sugar 9 g, Fat 5 g, ServingSize 1 dozen, UnsaturatedFat 0 g
BASIC MUFFINS
What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.
Provided by Marion Cunningham
Categories Bread Milk/Cream Egg Breakfast Brunch Bake Quick & Easy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
- Blueberry Muffins.
- Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
- Pecan Muffins.
- Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
- Whole-Wheat Muffins.
- Use 3/4 cup whole-wheat flour and 1 cup white flour.
- Date or Raisin Muffins.
- Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
- Bacon Muffins.
- Add 3 strips bacon, fried crisp and crumbled, to the batter.
MUFFINS BASIC AND VARIATIONS
Make and share this Muffins Basic and Variations recipe from Food.com.
Provided by _Pixie_
Categories Quick Breads
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Grease 12 2 1/2-inch muffin cups.
- Heat oven to 400 degrees F.
- Sift Flour, baking powder, sugar and salt into a medium-sized bowl.
- Stir to mix well.
- In a small bowl, beat egg with a fork.
- Add milk and oil.
- Add all at once to dry ingredients.
- Stir mixture only until dry ingredients are moistened.
- Batter will be lumpy.
- Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full.
- Bake 15 to 20 minutes, or until golden brown.
- Remove from pan and serve hot with butter, jam or marmalade.
- VARIATIONS:
- GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.
- BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk.
- Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.
- Add 1 cup mashed, peeled banana with the egg, milk and oil.
- BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.
- ORANGE MUFFINS: Cut 2 peeled navel oranges into sections.
- When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
- CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.
- Serve hot with scrambled eggs and bacon for a special breakfast.
- SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter.
- Drop 1/2 t of your favorite jelly in center of batter.
- Add batter to fill cup 2/3rds full.
- Kids just love these as you will.
- COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing.
- For a snack have coconut muffins, butter and milk.
- CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner.
- Great with a steak and salad.
Nutrition Facts : Calories 551.5, Fat 31.3, SaturatedFat 5.4, Cholesterol 55, Sodium 902.6, Carbohydrate 57.8, Fiber 1.7, Sugar 6.5, Protein 10
BASIC MUFFIN RECIPE
This is, as the title says a basic muffin recipe. You can add ¾ cup of your fruit of choice, blueberries, raspberries, peaches....... If using frozen fruit, do not thaw. You can also have them plain.
Provided by queenbeatrice
Categories Dessert
Time 30m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 7
Steps:
- Sift together dry ingredients.
- Make a well in the centre.
- Combine the wet ingredients then mix with dry ingredients.
- Stir only until combined.
- If using fruit, add to batter.
- Fill paper-lined muffin cups 2/3 full.
- Bake in preheated 400 degree Fahrenheit oven for 20 to 25 minute, or until toothpick inserted in centre comes out clean.
Nutrition Facts : Calories 172.6, Fat 7.1, SaturatedFat 1.5, Cholesterol 22, Sodium 281.1, Carbohydrate 23.2, Fiber 0.7, Sugar 2.6, Protein 4
ANYTHING BUT BASIC MUFFINS
Provided by Sarah | Broma Bakery
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Line a muffin tin with 10 muffin cups, and spray the muffin cups with an oil-based spray. Set aside.
- In a large bowl, combine the sugar, eggs, melted butter, buttermilk, and vanilla extract.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Fold the dry ingredients into the wet, mixing only until combined. Having a few lumps in the batter is totally fine!
- Scoop batter into prepared muffin cups, filling just shy of the top of the cups. Bake for 5 minutes at 425°F, then, without opening your oven door, turn the oven down to 350°F and bake for an additional 15 minutes.
- Remove from oven and allow to cool for 10 minutes, before transferring to a wire rack to cool completely.
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