Basic Muffin Recipe
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5.0
84 reviews
Excellent
Basic Muffin Recipe
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The BEST Basic Muffin Recipe! This is the perfect soft & fluffy starting point for bakery style muffins! Be sure to check out the how-to VIDEO at the bottom of the recipe!
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Ingredients
- 4 4 Tablespoons unsalted butter melted
- ¼ ¼ cup avocado oil or vegetable oil or canola oil (you may substitute vegetable oil)
- 1 1 cup sugar
- 1 1 large egg room temperature
- 1 1 large egg white room temperature
- 1 ½ 1 ½ teaspoons vanilla extract
- ½ ½ cup buttermilk (click link for buttermilk substitute)
- 1 ¾ 1 ¾ cup all-purpose flour
- 2 2 teaspoons corn starch cornflour UK
- 2 2 teaspoons baking powder
- ½ ½ teaspoon salt
- 1 ½ 1 ½ cups of your favorite add-ins: Chocolate chips, frozen fruit, nuts, etc.
- Additional sugar for sprinkling optional
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Instructions
- Combine the melted butter and canola oil in a large bowl and stir well. Add sugar and stir again to combine.
- Add egg, egg white, and vanilla extract. Mix thoroughly until all ingredients are well-combined, then stir in buttermilk.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Using a spatula, gently fold the dry ingredients into the wet, taking care not to over-mix. Once the dry ingredients have been about half-way stirred into the wet, stir in add-ins (if using) and continue to fold in to batter until just combined.
- Cover bowl with a dry towel and allow batter to rest for 15-60 minutes (see note).
- Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
- Once oven has preheated, portion batter into prepared tin, filling each liner at least ¾ of the way full.
- If desired, sprinkle tops generously with sugar and transfer muffin tin to preheated oven.
- Bake on 425F (215C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350F (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.
- Allow to cool and enjoy!
Notes
- A few commenters wrote asking to know if they could reduce the sugar in this recipe. I have successfully reduced it by ¼ cup/50g (so I used ¾ cups 150g) and found that the muffins are a tad more dry but the recipe still works. Reducing the sugar works best when using a sweeter add-in (like berries or chocolate).
- This is optional, it helps give the muffin tops a higher rise but you can put them straight in the oven without waiting even 15 minutes and they'll still taste delicious. Ideally you would let the batter set at least one hour, but I found 15 minutes gives me a decent rise (the muffins in the photographs were allowed 15 minutes) while still not dragging out the process too much.
- For bigger, more bakery-style muffin tops, divide the batter into just 9 muffin tins instead. I don't usually need to bake any longer, but still check your muffins using the toothpick test.
Nutrition Information
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Serving
1muffin (excluding calories from add-ins)
Calories
222kcal
(11%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Cholesterol
25mg
(8%)
Sodium
118mg
(5%)
Potassium
109mg
(3%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
153IU
(3%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1muffin (excluding calories from add-ins) | |
| Calories | 222kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 118mg | 5% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 153IU | 3% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5.0
84 reviews
Excellent
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