Basic Muffin Recipe
User Reviews
5
Basic Muffin Recipe
Description
The Basic Muffin Recipe balances fat sources by combining melted butter with avocado or vegetable oil, resulting in moist muffins without heaviness. Incorporating both whole egg and egg white adds structure without extra richness. Buttermilk contributes to tenderness and flavor depth. Dry ingredients including flour, cornstarch, baking powder, and salt are mixed separately and gently folded into the wet mixture to avoid over-developing gluten, preserving a soft crumb.
Resting the batter from 15 to 60 minutes helps develop muffin tops with higher rise, though it is optional. Baking at 425°F for an initial period produces a quick oven spring and golden tops. Optionally sprinkling sugar before baking adds a lightly crisp finish. Add-ins like chocolate chips or frozen fruit can be folded in for variation.
These muffins serve well at breakfast or as snacks, adapting easily to inclusion of preferred mix-ins.
Notes from experience suggest that reducing sugar by about ¼ cup slightly dries the muffins but is workable, especially when using sweeter add-ins. Adjusting the number of muffins baked to 9 instead of 12 can produce larger bakery-style muffin tops. Testing doneness with a toothpick ensures proper baking.
Ingredients
- 4 Tablespoons butter unsalted, melted
- ¼ cup avocado oil you may substitute vegetable oil, or vegetable oil or canola oil
- 1 cup sugar
- 1 egg room temperature, large
- 1 egg room temperature, large, white
- 1 ½ teaspoons vanilla extract
- ½ cup buttermilk (click link for buttermilk substitute)
- 1 ¾ cup all-purpose flour
- 2 teaspoons corn starch cornflour UK
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups of your favorite add-ins: Chocolate chips, frozen fruit, nuts, etc.
- sugar optional, additional, for sprinkling
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
- Reducing sugar by ¼ cup results in slightly drier muffins but maintains good texture, especially with sweeter add-ins like berries or chocolate.
- Batter resting is optional but helps achieve higher muffin tops; as little as 15 minutes is beneficial, longer up to one hour has more effect.
- Filling muffin tins about ¾ full before baking helps promote good rise and even baking.
- Use toothpick testing to confirm muffin doneness; they generally require about 8 minutes at 425°F before finishing.
- For larger muffins with bakery-style tops, divide the batter into 9 tins instead of 12.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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