Muffins
- 15m Prep Time
- 17m Cook Time
- 32m Ready In
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.
Ingredients
- 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) (opens in new tab)
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
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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)
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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
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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)
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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.