Yield: 12 MUFFINS | Prep Time: 10 MINUTES | Cook Time: 25 MINUTES | Total Time: 35 MINUTES
These soft and buttery muffins are the foundation of everything muffin. Basic, easy, quick with different mix-ins that you’ll enjoy!
INGREDIENTS
2 cups (260 g) all-purpose flour
½ cup (100 g) granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup (180 ml) milk, room temperature
½ cup (114 g) unsalted butter, melted and cooled
2 large eggs, room temperature
2 tablespoons coarse sugar, optional
HOW TO MAKE BASIC MUFFIN
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Using paper liners, line a muffin pan and set aside.
Step 3: Add the flour, sugar, baking powder, and salt in a small bowl. Whisk well.
Step 4: In a separate medium bowl, pour the milk and add in the butter and eggs. Whisk until incorporated.
Step 5: Mix the flour mixture with the wet ingredients. Use a spatula to stir until just combined.
Step 6: Between each muffin cup, evenly divide the batter. Then, top with coarse sugar if preferred.
Step 7: Place inside the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the centre of the muffin comes out clean or with little crumbs.
Step 8: Cool the muffins completely on a wire rack. Serve or store for later use.
NOTES:
In place of butter, you can use oil but the texture of the muffins will be softer. Or use both by combining 1/4 cup oil to 1/4 cup melted butter.
Instead of whole milk, substitute it with sour cream, buttermilk, or regular yoghurt. If using Greek yoghurt, mix it with 1/4 cup water to thin it out.
VARIATIONS:
There are lots of variations you can make like:
Blueberry Muffins: 1 tsp vanilla extract, stir into 3/4 cup to a cup of fresh blueberries (raspberries or diced strawberries are great, too).
Cranberry Orange Muffins: In place of milk, use orange juice instead, then, stir in a tbsp orange zest. Then, fold in 3/4 cup to a cup of fresh cranberries.
Apple Cinnamon Muffins: Replace brown sugar with white sugar, add in a tsp of ground cinnamon, and fold in 3/4 cup to a cup diced apples. Or use tart baking apple of any kind.
Lemon Poppy Seed Muffins: Instead of 1/4 cup of milk, use fresh lemon juice instead, stir in (1 lemon) zest, and a tsp of poppy seeds.
Chocolate Chip Muffins: 1 tsp vanilla extract, 3/4 cup to a cup semi-sweet chocolate chips. Stir well. Or use coarsely chopped baking chocolate.
MAKE AHEAD TIP:
In an airtight container, store the muffins and place at room temperature for up to 3 days or up to a week if refrigerated.
Freeze the muffins up to 3 months. And just thaw in the fridge overnight when ready to serve. Pop in the microwave for 46 to 60 seconds.
NUTRITION FACTS:
Amount Per Serving: CALORIES: 204 TOTAL FAT: 9g SATURATED FAT: 5g UNSATURATED FAT: 3g CHOLESTEROL: 53mg SODIUM: 191mg CARBOHYDRATES: 27g FIBER: 1g SUGAR: 11g PROTEIN: 4g
Ingredients
- 2 cups (260 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (180 ml) milk, room temperature
- ½ cup (114 g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 2 tablespoons coarse sugar, optional
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Using paper liners, line a muffin pan and set aside.
Step 3: Add the flour, sugar, baking powder, and salt in a small bowl. Whisk well.
Step 4: In a separate medium bowl, pour the milk and add in the butter and eggs. Whisk until incorporated.
Step 5: Mix the flour mixture with the wet ingredients. Use a spatula to stir until just combined.
Step 6: Between each muffin cup, evenly divide the batter. Then, top with coarse sugar if preferred.
Step 7: Place inside the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the centre of the muffin comes out clean or with little crumbs.
Step 8: Cool the muffins completely on a wire rack. Serve or store for later use.
NOTES:
In place of butter, you can use oil but the texture of the muffins will be softer. Or use both by combining 1/4 cup oil to 1/4 cup melted butter.
Instead of whole milk, substitute it with sour cream, buttermilk, or regular yoghurt. If using Greek yoghurt, mix it with 1/4 cup water to thin it out.
VARIATIONS:
There are lots of variations you can make like:
Blueberry Muffins: 1 tsp vanilla extract, stir into 3/4 cup to a cup of fresh blueberries (raspberries or diced strawberries are great, too).
Cranberry Orange Muffins: In place of milk, use orange juice instead, then, stir in a tbsp orange zest. Then, fold in 3/4 cup to a cup of fresh cranberries.
Apple Cinnamon Muffins: Replace brown sugar with white sugar, add in a tsp of ground cinnamon, and fold in 3/4 cup to a cup diced apples. Or use tart baking apple of any kind.
Lemon Poppy Seed Muffins: Instead of 1/4 cup of milk, use fresh lemon juice instead, stir in (1 lemon) zest, and a tsp of poppy seeds.
Chocolate Chip Muffins: 1 tsp vanilla extract, 3/4 cup to a cup semi-sweet chocolate chips. Stir well. Or use coarsely chopped baking chocolate.
MAKE AHEAD TIP:
In an airtight container, store the muffins and place at room temperature for up to 3 days or up to a week if refrigerated.
Freeze the muffins up to 3 months. And just thaw in the fridge overnight when ready to serve. Pop in the microwave for 46 to 60 seconds.
