Standard Muffin Recipe
User Reviews
5
Standard Muffin Recipe
Description
This recipe mixes dry ingredients—flour, baking powder, salt—with wet ingredients—milk, sugar, vanilla, egg, and oil—until just combined, preserving batter lumps to avoid dense muffins. Flavor additions such as fruits, nuts, or chocolate chips can be folded in and gently swirled into the batter. Filling muffin liners three-quarters full ensures a good rise without overfilling.
Baked at 400°F for approximately 20 minutes, the muffins develop a golden top and soft interior. Proper mixing and baking yield tender muffins with a delicate crumb and enough sweetness to serve as a versatile base for various flavors.
These muffins can be a breakfast option or snack and accommodate many mix-ins for variety.
A helpful tip is to prepare mix-in ingredients beforehand since baking powder starts reacting upon mixing wet and dry ingredients, ensuring quick, consistent baking. Rolling low-sugar fruits in sugar before adding keeps sweetness balanced and prevents sinking.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp. baking powder
- ½ tsp. salt
- ½ cup granulated sugar
- 1 cup skim milk or your preferred milk/milk alternative
- 1 tsp. vanilla extract
- 1 egg large
- ¼ cup canola oil or vegetable oil
- cooking spray
Instructions
- Preheat oven to 400 degrees. Place muffin liners in a muffin tin and spray with cooking spray.
- In a large bowl, add the flour, baking powder, and salt. Stir to combine.
- In another bowl, add the sugar, milk, vanilla, egg, and oil. Whisk to combine.
- Add the wet ingredients to the dry ingredients. Stir until just combined; batter should be lumpy. Do not over mix.
- Fill the muffin liners 3/4 of the way up.
- Add your favorite muffin flavors/additions (fruit, nuts, chocolate chips, oats, etc.). Take a toothpick and push the additional ingredients down into the batter and swirl them around a little.
- Bake for 20 minutes. Let cool for 5 minutes before serving.
Notes
- Prepare additional muffin mix-ins like fruit or nuts before mixing batter, as baking powder activates immediately when wet and dry ingredients combine.
- For less sweet additions such as blueberries, roll them in a bit of sugar before folding into batter to add sweetness and help prevent sinking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 13muffins
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 152kcal | 8% |
| Carbohydrates | 23.7g | 8% |
| Protein | 3.1g | 6% |
| Fat | 4.9g | 8% |
| Saturated Fat | 0.5g | 3% |
| Fiber | 0.5g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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