Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Yield: 12 MUFFINS
Soft and buttery – this basic muffin is one of the best muffins you’ll ever make! This is a very simple recipe and also very versatile! You can easily make this muffin with any of your favorite mix-ins!
Ingredients
½ c. (100 grams) granulated sugar
2 c. (260 grams) all-purpose flour
¾ c. (180 ml) milk, room temperature
2 tsp baking powder
½ tsp salt
½ c. (114 grams) unsalted butter, melted and cooled
2 tbsp coarse sugar, optional
2 large eggs, room temperature
How to make Basic Muffin
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using paper liners, line a muffin pan and set aside.
Step 2: Place the flour, sugar, baking powder, and salt in a small bowl. Mix well until blended.
Step 3: Whisk the milk, butter, and eggs in a medium bowl until well-mixed. Then, add the flour mixture. Using a silicone spatula, mix everything until well incorporated.
Step 4: Between the muffin cups, evenly divide the batter and sprinkle the tops with coarse salt (optional).
Step 5: Place in the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Step 6: Remove from the oven when done and transfer the muffins to a wire rack to cool fully.
Notes:
For this recipe, you can swap butter with oil. Although, the texture of the muffins will not be as soft. I suggest to chose a flavorless oil such as vegetable oil, canola oil, coconut oil, peanut oil, or safflower oil.
Or use a mixture of 1/4 c. of melted butter and 1/4 c. of oil.
If you are on a gluten-free diet, use gluten-free flour instead of regular flour.
Instead of whole milk, you can use buttermilk, sour cream, or regular yogurt. If using Greek yogurt, thin it out by combining 3/4 c. of Greek yogurt with 1/4 c. of water.
Variations:
Blueberry Muffins: Use 1 tsp vanilla extract. Whisk in 3/4 c. to 1 c. of fresh blueberries. If desired, you can also use raspberries or strawberries.
Cranberry Orange Muffins: Use orange juice instead of 1/4 c. of the milk. Add 1 tbsp of orange zest and stir. Then, fold in 3/4 to 1 c. of fresh cranberries.
Apple Cinnamon Muffins: In place of white sugar, use brown sugar instead. Add 1 tsp of ground cinnamon, then throw in 3/4 to 1 c. diced apples (or any tart baking apples).
Lemon Poppy Seed Muffins: Use fresh lemon juice in place of 1/4 c. of milk. Whisk in the zest of one lemon, then mix in 1 tsp of poppy seeds.
Chocolate Chip Muffins: Use 1 tsp vanilla extract. Add 3/4 to 1 c. semi-sweet chocolate chips and mix. You can also use coarsely chopped baking chocolate.
If making in advance, keep the muffins in an airtight container for up to 3 days to 1 week at room temperature. These muffins could also be frozen for up to 3 months. Before serving, thaw in the fridge overnight and warm in the microwave for about 40 to 60 seconds.
Nutrition Facts:
YIELD: 12 SERVING SIZE: 1 muffin
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
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