Basic Muffin Recipe

Use the muffin method to make this basic muffin recipe and change up the flavors however you like! All measurements are by weight, including liquids.

Course Muffins and Quick Breads

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings muffins

Calories 166kcal

8 oz low protein flour ( 2 scant cups) such as cake flour, pastry flour or White Lily flour
3.5 oz 1/2 cup granulated sugar
2 ½ teaspoons baking powder
½ teaspoon fine sea salt
1 large egg at room temperature
6 oz 3/4 cup whole milk at room temperature
2 ½ oz 5 Tablespoons or a little over 1/2 stick butter, melted and cooled to barely warm

Position a rack in the center of the oven. Preheat oven to 425F.
Line a 12-cavity muffin tin with paper liners or spray lightly with pan spray. Set aside.
Whisk together the dry ingredients in a large bowl--flour, sugar, baking powder, and salt.
Whisk together the wet ingredients in a small bowl--egg, milk, and melted butter.
Make a well in the center of the dry ingredients. Pour in the wet, and stir/fold until mixed but still a little lumpy.
Allow the batter to sit for about 10 minutes, then portion out using a disher (ice cream scoop).
Bake until well risen, nicely peaked, and deep golden brown on top, 15-20 minutes.

Baking time and yield are both for standard muffins. If making minis or jumbos, adjust accordingly.

Nutritional Information is calculated for the basic recipe, without any mix-ins.

VARIATIONS:

Flavor the batter with citrus zest, spices, extracts, and/or herbs.
Mix in up to 2 cups of inclusions: fresh or frozen fruit (don't thaw frozen fruit), nuts, raisins, chocolate chips, etc. Toss together with the dry ingredients right before adding the wet ingredients. Use a mixture of inclusions to equal 2 cups. For example, 1 cup fresh or frozen cranberries, 1/2 cup chopped oranges, well drained, and 1/2 cup toasted pecans
Top muffins with sparkling sugar or a simple streusel.