Having a basic muffins recipe is great to have in your repertoire. You can whip them up fast, they are easy and inexpensive to make, a perfect grab-and-go breakfast, lovely with jam and tea, easy to tuck into lunches with a salad and perfect to round out a dinner meal.
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These basic muffins are wonderful warm from the oven. They are not too sweet and nice to serve in a bread basket a dinnertime complimenting, really, any meat entrée. Slice and toast with butter and jam for breakfast or snacking. Or make into a little sandwich by adding cheese and deli meat.
Here’s how to make basic muffins
Prepare your muffin tin either by lining with paper baking liners or greasing them.
Preparing the batter for basic muffins
In a medium bowl combine 1 3/4 cups flour, 1/3 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt.
Whisk to be sure the ingredients are evenly distributed. Make a well in center of flour mixture; set aside.
In another bowl add the beaten egg, 3/4 cup milk, and 1/4 cup oil.
Whisk to combine.
Add egg mixture all at once to flour mixture.
Stir just until moistened being careful not to over stir.
Batter should be lumpy.
Spoon the batter into prepared muffin cups, filling each 2/3 full.
Bake in a preheated oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups and serve warm. It helps to run a butter knife around the muffin if you did not use paper cups.
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Basic Muffins
slightly adapted from: Better Homes and Gardens
Makes 12 muffins
Prep: 10 minutes Bake: 18 minutes
INGREDIENTS
- 1-3/4 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon lemon or orange zest (optional)
- 1/4 teaspoon salt
- 1 egg, beaten
- 3/4 cup milk
- 1/4 cup cooking oil
DIRECTIONS
Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside.
In a medium bowl combine flour, sugar, baking powder, and salt.
Make a well in center of flour mixture; set aside.
In another bowl combine egg, milk, and oil.
Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into prepared muffin cups, filling each 2/3 full.
Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
Cool in muffin cups on a wire rack for 5 minutes.
Remove from muffin cups; serve warm.
Variations to upgrade basic muffins
Level up the basic muffin recipe by tossing in fresh or frozen strawberries, blueberries, raspberries or peaches. Add 3/4 to 1 cup and chop them on the smallish size.
For a little sweeter muffin, make a simple streusel crumb mixture to spoon onto the batter before baking.
The Streusel Topping:
In a small bowl, add 3 tablespoons flour, 3 tablespoons packed brown sugar, and 1/4 teaspoon ground cinnamon.
Cut in 2 tablespoons butter until the mixture resembles coarse crumbs. Stir in 2 tablespoons chopped almonds.
Divide the Streusel topping evenly on the muffin and bake until a toothpick inserted in the center comes out clean, 18-20 minutes..
The Streusel Topping
In a small bowl stir together
- 3 tablespoons all-purpose flour,
- 3 tablespoons packed brown sugar, and
- 1/4 teaspoon ground cinnamon.
- Cut in 2 tablespoons butter until the mixture resembles coarse crumbs.
- Stir in 2 tablespoons chopped almonds.
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Orange Cranberry Streusel Muffins
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