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Muffins

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Muffins

Cuisine:World

Course:Bread

15m prep 17m cook 32m ready

12 muffins With this recipe, you can create myriad muffins by adding any of the Additions to Muffins. You can substitute up to 1 cup (130g) whole wheat flour or whole wheat pastry flour for an equal measure of all-purpose flour. Note that the liquid ingredient is your choice, from low-fat milk to cream. The flexible amount of butter or oil allows for control of the richness with the following advice: Muffins intended to be eaten warm from the oven are perfectly delicious made with ¼ cup butter or oil. If muffins must be baked hours before they will be consumed, or even the day before, use ½ cup butter or oil. Position a rack in the center of the oven. Preheat the oven to 400°F. Grease a standard 12-muffin tin or line with paper liners.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • (¼ teaspoon grated or ground nutmeg)
  • 1 cup milk (235g) or cream (230g)
  • 2 large eggs
  • ⅔ cup sugar (130g) or packed light brown sugar (155g)
  • 4 to 8 tablespoons (2 to 4 oz or 55 to 115g) unsalted butter, melted, or ¼ to ½ cup (50 to 105g) vegetable oil
  • 1 teaspoon vanilla
  • 1
    • ⅓ cup sugar
    • 2 tablespoons all-purpose or rice flour
    • 2 tablespoons unsalted butter
    • ½ teaspoon ground cinnamon
    • (¼ to ½ cup chopped toasted nuts)
    • ½ cup all-purpose flour
    • ½ cup sugar
    • (½ teaspoon ground cinnamon)
    • (¼ teaspoon ground cardamom)
    • ¼ teaspoon salt
    • 5 tablespoons cold unsalted butter, cut into small cubes
    Sub-recipe steps
    1. Combine in a small bowl and blend until crumbly: ⅓ cup sugar; 2 tablespoons all-purpose or rice flour; 2 tablespoons unsalted butter; ½ teaspoon ground cinnamon
    2. Add, if desired: (¼ to ½ cup chopped toasted nuts)
    3. Sprinkle the streusel over the batter or dough and bake as directed.
    4. Whisk to combine in a medium bowl: ½ cup all-purpose flour; ½ cup sugar; (½ teaspoon ground cinnamon); (¼ teaspoon ground cardamom); ¼ teaspoon salt
    5. Add: 5 tablespoons cold unsalted butter, cut into small cubes
    6. Work the butter into the flour with your fingers until the mixture forms medium-sized clumps. Refrigerate until ready to use. Sprinkle the streusel over the batter or dough and bake as directed.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • (¼ teaspoon grated or ground nutmeg)
  • 1 cup milk (235g) or cream (230g)
  • 2 large eggs
  • ⅔ cup sugar (130g) or packed light brown sugar (155g)
  • 4 to 8 tablespoons (2 to 4 oz or 55 to 115g) unsalted butter, melted, or ¼ to ½ cup (50 to 105g) vegetable oil
  • 1 teaspoon vanilla
  • 1 (Streusel)

Let's Cook

  1. Step 1.

    Whisk together thoroughly in a large bowl: 2 cups (250g) all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; (¼ teaspoon grated or ground nutmeg)

  2. Step 2.

    Whisk together in another bowl: 1 cup milk (235g) or cream (230g); 2 large eggs; ⅔ cup sugar (130g) or packed light brown sugar (155g); 4 to 8 tablespoons (2 to 4 oz or 55 to 115g) unsalted butter, melted, or ¼ to ½ cup (50 to 105g) vegetable oil; 1 teaspoon vanilla

  3. Step 3.

    Add the milk mixture to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. The batter will not be smooth. Divide the batter among the muffin cups. If desired, top the muffins with: (Streusel)

  4. Step 4.

    Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 17 minutes (or longer for variations with fruit). Let cool for 2 to 3 minutes in the pan. If not serving hot, transfer the muffins to a wire rack to cool. Serve as soon as possible, preferably within a few hours of baking.

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