Basic Muffins Food

BETTER-THAN-BASIC MUFFINS

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

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.

BASIC MUFFINS

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.

BASIC MUFFIN RECIPE (VEGAN AND GLUTEN FREE OPTIONS)

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.

HOMEMADE BASIC MUFFIN RECIPE

Steps:

• Preheat the oven to 400°F. Line a muffin pan with muffin papers or grease the pan well.
• Combine Egg, Milk and salad oil.
• In a separate bowl combine baking powder, flour, sugar, and salt. Whisk to combine. Pour the liquid ingredients into the dry ingredients. Blend only until combined.
• Spoon batter into each muffin paper until 2/3 full. Bake for 16-20 minutes.
• Store in an airtight bag or container.

BEST EVER MUFFINS

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.

EASY BANANA MUFFINS

Steps:

• Mash bananas, add sugar and the slightly beaten egg.
• Stir in melted butter.
• Stir in dry ingredients.
• Spoon into medium size muffin pan (I use the paper muffin cups inside pan).
• Bake 20 minutes at 350F degrees - 375F degrees.

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.

DATE MUFFINS

Steps:

• Place dates in a small bowl and add boiling water; let stand for 10 minutes (do not drain). Meanwhile, in a small bowl, beat shortening and sugar until crumbly, about 2 minutes. Beat in egg. , Add dates; beat on low speed until blended. Combine the flour, baking powder, baking soda and cinnamon; stir into date mixture with a wooden spoon just until blended. Stir in walnuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Muffins may be frozen for up to 3 months.

ANYTHING BUT BASIC MUFFINS

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.

BASIC MUFFINS

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.

BASIC MUFFIN RECIPE

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.

HOW TO BAKE MUFFINS WITH MUFFIN TOPS AND A BASIC MUFFIN RECIPE

Steps:

• Heat your oven to 425 degrees. Fill a muffin tin with 9 muffin liners. Then use an electric mixer to combine the butter and cream cheese. Once well mixed, add the granulated sugar and mix on a medium high speed until the mixture is fluffy. This will take about 2 minutes.
• Add the egg, egg white, and vanilla and beat until it is just combined with the butter, cream cheese, and sugar mixture.
• In a separate bowl, combine 1 cup and 3 tablespoons flour, with the baking powder, baking soda, and salt.
• Remove the bowl of the electric mixer, you want to fold everything together by hand. Fold the flour mixture and buttermilk into the ingredients in the bowl from the mixer. Stir in a third of the flour mixture, then half the buttermilk, another third of the flour mixture, the remaining buttermilk, and then the remaining flour mixture. Fold together until it is just mixed - don't over mix. Let the batter sit for 15 minutes.
• While the batter is sitting, pour the berries and other mix ins into a bowl. Dust with a tablespoon of flour, and gently mix coating the berries in flour. This prevents the berries from sinking to the bottom.
• After the batter has rested, fold in the berries and other mix ins.
• Pour the batter into 9 muffin liners, filling them all the way to the top. Then top with the melted butter and raw sugar.
• Turn your oven light on, and place the muffins in the oven to bake. It will take 10-12 minutes for the muffins to rise and the muffin tops to brown. At this point, reduce the heat to 350 degrees (don't open the oven though). Let bake for another 5-7 minutes.
• Remove the muffins from the oven, let cool for 2 minutes, and then place the muffins on their side on a towel to finish cooling. This prevents the muffin tops for sinking as they cool.

BASIC MUFFIN RECIPE

Steps:

• Preheat oven to 180°C. Lightly grease a 12-hole muffin pan or line with paper patty cases.
• Sift flour into a large bowl. Stir in sugar.
• In a large jug, whisk milk, butter, eggs and vanilla together.
• Make a well in centre of dry ingredients. Add milk mixture all at once. Mix lightly, until just combined. Be careful not to over-mix. Divide mixture among recesses.
• Bake 15-20 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar, if desired.

BASIC MUFFIN RECIPE WITH VARIATIONS

Steps:

• Preheat the oven to 425°F.
• Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins. Or use the tip I share in the video for the best liners.
• Cream together the butter, vegetable oil, vanilla, and sugars till smooth.
• Add the eggs one at a time, beating to combine.
• Whisk together the flour, baking powder, baking soda, cinnamon, salt.
• Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
• Fold in the berries or the mix in of your choice.
• To prevent the berries from sinking to the bottom of the muffin, be sure to first toss them in a tablespoon or two of flour!
• Spoon the batter evenly into the prepared pan, filling the cups nearly full.
• Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
• Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them.
• While they're cooling, melt the butter for the topping (this is easily done in the microwave).
• Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar. For added sparkle, use the coarse sugar I show you in the video.
• Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

BASIC MUFFINS WITH VARIATIONS

Steps:

• Beat egg; add milk, oil and vanilla.
• Stir in dry ingredients.
• Spoon into muffin pan.
• Bake at 375* for 25 minutes.
• Variations: After mixing add the Variation ingredients.
• Mix and match to get your favorite!

BASIC CORN MUFFINS

Steps:

• Preheat oven to 400 degrees Fahrenheit (200 Celsius). Grease muffin pan or line with paper muffin liners.
• In a large bowl, mix together dry ingredients. Add egg, oil, and milk, stir gently to combine. Spoon batter into prepared muffin cups.
• Bake at 400 for 15-20 minutes or until a toothpick inserted in the center comes out clean.

HEALTHY MUFFIN RECIPE (+ 6 FLAVOR VARIATIONS)

Steps:

• First, preheat oven to 350ºF and line a muffin tin with muffin liners. We suggest also spraying your muffin liners with cooking spray just in case.
• Next, place dry ingredients into a medium bowl and mix.
• Then, in a large bowl crack 2 eggs and whisk. Add maple syrup, almond milk, and preferred pureed fruit* and mix again.
• Add dry ingredients into wet ingredients and then mix. Then, add in melted coconut oil and mix again.
• At this point, add any of the add-ins for one of the 6 muffin recipes in this post and mix again.
• Fill each muffin about 3/4 of the way full (these are going to be big muffins). Then, place in the oven at 350ºF and bake for 18-22 minutes or until the center is fully cooked.
• Let cool for 5 minutes and then remove from the muffin tin to continue cooling.

BASIC MUFFINS

Steps:

• Take "fridge" ingredients out of fridge. Preheat oven to 180C. Put 12 paper cases in a muffin tray, or 18 into bun trays.
• Mix "dry" ingredients together in a medium-sized bowl.
• In a larger bowl, beat the egg lightly and then add the rest of the "wet" ingredients, except for fruit.
• Stir the dry ingredients carefully into the wet ingredients, until the whole mixture is moist, but still lumpy! Finally, stir the fruit in carefully (if used).
• Put in paper cases as fast as possible and bake at 180C for 20-25 minutes.