Basic Muffins Recipes

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BASIC MUFFINS



Basic Muffins image

What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.

Provided by Marion Cunningham

Categories     Bread     Milk/Cream     Egg     Breakfast     Brunch     Bake     Quick & Easy     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 7

2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
1/4 cup melted butter

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 MUFFINS: SIMPLE AND EASY



Basic Muffins: Simple and Easy image

Our basic muffin recipe is perfect for when you want something simple, or as a blank canvas for adding nuts, berries, chocolate chips or other yummy things.

Provided by Danilo Alfaro

Categories     Brunch     Breakfast

Time 35m

Number Of Ingredients 10

2 cups/260 grams all-purpose flour (or 2 1/4 cups pastry flour; sifted)
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly ground nutmeg
1 cup whole milk
1 teaspoon pure vanilla extract
1 large egg
4 tablespoons butter (1/2 stick)

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.

Nutrition Facts : Calories 162 kcal, Carbohydrate 26 g, Cholesterol 28 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 256 mg, Sugar 9 g, Fat 5 g, ServingSize 1 dozen, UnsaturatedFat 0 g

BETTER-THAN-BASIC MUFFINS



Better-Than-Basic Muffins image

Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 12

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
2 large eggs
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Mix-ins (see variations; optional)
2 tablespoons sanding sugar (optional)

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 MUFFINS



Basic Muffins image

This is a recipe for basic muffins. You can make them as is or add any combination of fruit or even cocoa to make chocolate muffins. You could also just try grating in some orange or lemon zest. The possibilities are endless.

Provided by Sackville

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 cup milk
1 teaspoon vanilla
4 tablespoons melted butter or 4 tablespoons margarine

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.

Nutrition Facts : Calories 138.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 28.5, Sodium 237.8, Carbohydrate 19.3, Fiber 0.6, Sugar 2.2, Protein 3.4

BEST EVER MUFFINS



Best Ever Muffins image

Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.

Provided by Lori

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
1 egg
1 cup milk
¼ cup vegetable oil

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.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g

BASIC MUFFIN RECIPE



Basic muffin recipe image

Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts

Provided by Good Food team

Categories     Afternoon tea, Dessert, Snack, Treat

Time 45m

Yield Makes 20

Number Of Ingredients 7

2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk
250g golden caster sugar
400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
1 tsp salt
100g chocolate chips or dried fruit such as sultanas or dried cherries (optional)

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.

Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

BASIC MUFFINS WITH VARIATIONS



Basic Muffins With Variations image

Make and share this Basic Muffins With Variations recipe from Food.com.

Provided by MizzNezz

Categories     Quick Breads

Time 35m

Yield 1 dozen

Number Of Ingredients 14

1 egg
1/2 cup milk
1/4 cup oil
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1 cup well drained pineapple (optional)
1 cup chopped walnuts (optional)
2 mashed ripe bananas (optional)
1 1/2 tablespoons orange zest (optional)
1 cup coconut (optional)
1 cup raisins (optional)

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!

Nutrition Facts : Calories 1717.7, Fat 65.6, SaturatedFat 11.7, Cholesterol 203.1, Sodium 2024.8, Carbohydrate 251.8, Fiber 5.1, Sugar 101, Protein 29.7

EASY BLUEBERRY MUFFINS



Easy Blueberry Muffins image

There are few things we treasure more than a beloved blueberry muffin recipe that we can always rely on. This recipe whips up a homemade batch in 30 minutes using six ingredients you probably have in stock.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 28m

Yield 12

Number Of Ingredients 6

2 cups Original Bisquick™ mix
2/3 cup milk
1/3 cup sugar
2 tablespoons vegetable oil
1 egg
3/4 cup fresh or frozen (thawed and drained) blueberries

Steps:

  • Heat oven to 400°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
  • Stir all ingredients except blueberries just until moistened. Gently stir in blueberries. Divide batter evenly among cups.
  • Bake 13 to 18 minutes or until golden brown.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 300 mg

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