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This simple muffin recipe is tasty as-is, and it’s essentially a blank canvas for all your muffin flavor needs. Make it plain or go nuts with the add-ins. Without additional ingredients, the muffins are quite small, which is nice sometimes. Or bulk them up a bit with heaps of sweet or savory ingredients. You really can’t lose.
These muffins are great with either sweet or savory mix-ins, so feel free to get creative.
The world likes a lightly sweet breakfast
Before writing about basic pancakes last month, I was apparently living under a bowl of Quarry Cereal. (No pesticides, because it’s not grown. It’s mined!) Personally, most mornings I’d take a good cup of coffee, and possibly a bit of foraging through last night’s leftovers, over cooking up a sweet breakfast. So I guess I’d failed to realize just how much that is definitely not the case for just how many readers the world over.
A great, versatile muffin recipe
Luckily I’ve come to my senses. Muffins are good! Everyone knows that. And a simple master muffin recipe that you can customize with your favorite add-ins, whether sweet or savory? That’s very good.
Here’s a batch of muffins to mess around with. Bake them up into diminutive little plain muffins, or add lots of sweet or savory mix-ins.
We’ve tried lots of different flavor combinations haven’t gone wrong yet. Have fun, and don’t be shy. No matter what, you’ll have muffins.
For the muffins
- 6 tablespoons unsalted butter
- 1 large egg
- 1 egg yolk
- 1/3 cup whole milk
- 3/4 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon salt
Suggested mix-ins (use 3 to 4 cups total)
- Chopped ripe banana
- Blueberries, raspberries or blackberries (or other small berries)
- Chopped strawberries or other chopped, soft fruit
- Chopped apples, pears or other hard fruits, cooked, covered, in the microwave for 3-4 minutes on high to soften a bit
- Dried fruits, chopped if large, softened by soaking in very hot water for 10 minutes and then drained (limit to about 1 cup)
- Chopped nuts (limit to about 1 cup)
- Shredded cheese
- Cooked, crumbled bacon or sausage
- Chocolate chips
- Preheat oven to 375°F with a rack in the center.
- Spray a standard 12-muffin pan with baking spray or lightly oil the cups.
- In a small microwave-safe bowl, warm the butter in the microwave for 1 ½ to 2 minutes on medium power until just melted. (Seriously, don’t use high power unless you like licking butter off the microwave door.) Alternatively, you can melt the butter over low heat in a small pot on the stove.
- Add the egg, yolk, milk and vanilla to the bowl with the melted butter and whisk thoroughly to combine.
- In a medium bowl, combine the flour, sugar, baking powder and salt and mix thoroughly.
- Add the wet ingredients to the dry ingredients and mix gently until just combined. Do not overmix. The batter will be very thick.
- Gently fold in the fruit, nuts or other additions.
- Divide the batter among the 12 muffin cups. Bake for 18-22 minutes, until lightly browned on top. Cool on a rack for 10 minutes before removing muffins from the pan. Serve warm or at room temperature.
Adapted from The Gourmet Cookbook.
Amount Per Serving: Calories: 172Total Fat: 6.9gCarbohydrates: 25.2gFiber: 0.4gProtein: 2.6g