Basic Muffin Recipe
A simple basic muffin recipe that is soft, buttery, and easy to customize with various mix-ins.
Equipment
- Muffin Pan
- Mixing Bowls
- whisk
- spatula
Ingredients
- 2 cups all-purpose flour
- 0.5 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cups milk room temperature
- 0.5 cups unsalted butter melted and cooled
- 2 large eggs room temperature
- 2 tablespoons coarse sugar optional
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners; set aside.
- In a small bowl, whisk the flour, sugar, baking powder, and salt together.
- In a medium bowl, whisk the milk, butter, and eggs together until well combined.
- Add the flour mixture and stir with a silicone spatula just until combined.
- Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
- Transfer muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.
Notes
You can use oil instead of butter but the texture will be much softer. A combination of oil and butter works well. Buttermilk, sour cream, or yogurt can replace whole milk. Make gluten-free muffins by substituting the flour.
Nutrition
Serving: 1muffinCalories: 204kcalCarbohydrates: 27gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 49mgSodium: 115mgPotassium: 125mgFiber: 1gSugar: 11gVitamin A: 301IUCalcium: 57mgIron: 1mg
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