Muffins Any Way You Want Em Recipes

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

Ingredients

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.

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HOW TO MAKE MUFFINS - ALLRECIPES

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Estimated Reading Time 4 mins

Choose your muffin wisely. If you're wondering which muffin recipe to make, here's a tip: Less butter and sugar in a recipe makes a drier bread-like muffin, while more butter and sugar produces a moister muffin that's more like cake.
Start with room-temperature ingredients. Have all ingredients at room temperature before you start making the batter. Why? Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven.
Don't overmix. The more you mix, the tougher the muffin, so use a light touch. Mix the dry ingredients in a large bowl and whisk the wet ingredients in a separate bowl.
Add the extras. Dust all the add-ins (fruits, nuts, etc.) with a little bit of flour before adding them to the batter. This keeps them from sinking to the bottom of your muffins.
Make muffins movable. Inexpensive muffin pan liners make it easy to get the muffins out of the pan without tearing them. But even if you use paper liners, a quick spritz or swipe of vegetable oil on the top of the muffin pan will make muffin removal even easier.
Portion the batter. That thick, lumpy batter is best portioned out with a spoon or a small ice cream scoop so you'll get evenly sized muffins.
About those muffin tops. Some say muffin tops are the best part. To get yours, bake the batter in shallow muffin tins or overfill regular muffin cups.
Feel the heat. Every smart baker uses an oven thermometer to make sure the heat is just right for their recipe. Position the baking rack in the middle of the oven for even heat distribution, and rotate the pan halfway through baking to counteract any hot spots.
Cool down. Let muffins cool for a few minutes before lifting them out of the pan and onto a cooling rack. And as tempting as it may be to eat freshly baked muffins right away, let them cool down a bit more so the structure can firm up.
Wrap 'em up. Muffins are best when freshly made, but for muffins anytime you want them, wrap cooled muffins in plastic and freeze for up to two months.

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