simple muffin recipe

the simple muffin base is easy to make and it can be flavored with a variety of mix-ins. 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. i prefer my muffins to be dense but soft in the middle and crisp on the top. 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! you need two bowls, a whisk, and a spatula. the batter – a basic muffin batter shouldn’t be too sweet. and take care not to over mix when combining the ingredients. place the flour, sugar, baking powder, and salt in a small bowl and use a whisk to stir until everything is well combined. don’t scoop the flour out of the container with the measuring cup.

instead, fluff the flour with a fork and lightly spoon it into the measuring cup. it’s important to let it cool so it doesn’t scramble the eggs when you mix them together. in a large bowl, add the melted and cooled butter, eggs, and milk. use a silicone spatula to fold the two mixtures together just until all the flour is moistened. you want to be extra careful here because over mixing will result in a tough, chewy muffin. the muffins are done when a toothpick inserted into the center comes out with only a few moist crumbs attached. the possibilities are endless with this base recipe, but here are a few to get you started: did you try this recipe? this way, i have a better understanding of which recipes you like and can create more of them. 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. since different brands of ingredients have different nutritional information, the values shown are just an estimate. here at baked by an introvert, you will find well-tested recipes for desserts and baked goods that i’ve created in my own kitchen.

i used 1 cup of shredded coconut in the batter. also i added a small mashed banana to the batter. i had to bake for a bake sale. i also throw in some frozen blueberries for the antioxidant benefit, and hey, they taste great too! i only added strawberry jam to the mix, first mixing some into the batter, then adding a little extra and just swirling it, not blending it. with the first batch i thinned it out so that it looked like a batter instead of a dough and with the second i left it alone more or less. for the variations i made one batch with chocolate chips and a little vanilla. i opened a jar of home-canned peaches and added one cup (chopped, w/ a little juice) to the mix, topped w/ cinnamon & sugar, and baked as directed. i followed a previous review and reduced the sugar to 1/4 cup, which was plenty. i added 3/4 cup peanut butter chips to the batter, filled each cup halfway, then added a teaspoonful of blackberry jam, and topped with more batter. i made them with frozen blueberries (not in season) and they were the hit of breakfast. i made the basic recipe and added 1 cup of mini chocolate chips. 🙁 i made them strawberry chocolate chip muffins by taking about a cup of frozen strawberries, somewhat thawed & pureeing with 1/4 cup sugar and 1/4 strawberry jam. i made a batch with poppy seeds and lemon extract.

i would also decrease the sugar amount and perhaps add a bit of brown sugar for moistness. i love to add 3/4 cup cinnamon chips, three chopped apples, and 1 teaspoon of cinnamon to the mixture. i added mashed bananas and made a banana bread. then i top up the muffin tins with the brown cocoa batter and mix the two of the together with a fork. i got some strawberries from a farmer’s market and added it to the recipe, soooo goood!! also, i replace the regular milk with soy milk, and add a bit more (like 1 1/2) for pancakes. i chose to make these into chocolate chip muffins and added a streusel topping to half of the batch. i had a bag of frozen berries that needed to be used up – i defrosted the fruit ahead of time and mushed with a fork before mixing in to the batter. i just found the texture to be a little too cakey for my taste. for the one cup flour i filled the cup little more than 3/4 with flour, then topped the rest with oatmeal. i added the 1 cup of cheese and omitted the sugar because i wanted a strictly savory cheese muffin. i preheated the oven to 425 and when i put the muffins in i decreased the temp. i love these muffins… i have made them a few times now with chocolate chips in some and fresh blueberries in the others. i made a glaze with pineapple juice and topped it with a little coconut.

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 if you want a basic coleslaw recipe, a buttery, fried cabbage recipe, or need a recipe for your red cabbage, these 10 side dishes are our most highly rated and you only need one bowl to make this easy blueberry muffins recipe with blueberries, flour, sugar, vanilla, and vegetable oil. the best!, basic muffin recipe healthy, basic muffin recipe healthy, vanilla muffin recipe, chocolate muffin recipe, best muffin recipe.

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 ingredients 2 cups all-purpose flour 1 cup sugar 1 tablespoon baking powder* 1 tablespoon cinnamon 1/2 teaspoon salt 1 cup milk 1/2 cup how to make muffins from scratch preheat the oven and line a muffin pan with muffin papers or grease the pan well. combine egg, milk, and, moist muffin recipe, lemon muffin recipe, cinnamon muffin recipe, vanilla muffin recipe with oil.

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