When using whole wheat flour in place of all-purpose, we recommend increasing the liquid by 2 teaspoons per cup of flour substituted. In a separate bowl, whisk together the egg, oil and milk. Otherwise, it will be that much harder to scrub off after it's baked onto the pan. It makes about 24 large muffins or 6 muffins and a loaf. So are you ready for some fun and tasty kitchen experimentation? Here’s a few of our most popular muffin variations: This is such a classic muffin recipe!
Pour the liquid into the well and very gently fold the mixture together (the batter should be slightly lumpy - do not over-mix). Print Pin Rate. In a large bowl, whisk together the flour, sugar, baking powder, and salt. When ready to enjoy, just pop them in a preheated 350°F oven for a few minutes until warm. It may be seasonal fruit, crunchy nuts, or simple chocolate chips. We hope this helps and happy baking! You can use frozen fruit (read more here on how), but keep in mind that it will likely streak your batter with color. These muffins are more dense than they are fluffy, but I promise that that's not a bad thing! For muffins that are infinitely customizable, this is the only recipe you'll ever need!
Keep in mind that you can also sprinkle some goodies (such as granola or streusel or rolled oats) on top of your batter-filled muffin liners. Sure thing, Des! The trick to getting those gorgeous high domes to your muffins is twofold: the high heat of the oven and the baking powder. It should have a high, lofty dome and a crackly cap that spills over the muffin liner. Your muffins are perfect! Consider adding some spices to the dry ingredients to complement your fruit of choice: Cinnamon with apple, cardamom with pear, and so on. For larger muffins, we'd recommend baking them at 400°F for about 22 to 25 minutes. We’ll show you how to make it, along with two classic variations: oatmeal and berry. The formula yields a basic, plain muffin that you can easily dress up with any manner of ingredients, from spices to fresh fruit. They're perfect with a cuppa, and you can double up on the chocolate by adding choc chips, if you want, Give the classic blueberry muffin a makeover by adding a crisp maple-sugar glaze, which sets to a cracked crust, Cross a croissant with a muffin and you'll get these buttery, flaky, fruity pastries - perfect for brunch or an indulgent treat, Children will love to make these yummy double chocolate chip cakes topped with rice paper flowers - perfect for a kids Easter baking project, Try this light and spicy version of everyone's favourite Easter treat, These citrussy muffins are lovely and light, and make a delicious pudding served with ice cream or thick Greek yogurt, A low-fat muffin that tastes as good as it looks - they'll keep in an airtight container for up to 3 days, or freeze for up to a month, Get the kids to help make these yummy muffins, perfect for lunchboxes, These gooey muffins are delicious warm when the toffee is still melty - you can reheat them in the microwave, This simple cinnamon-spiced muffin recipe contains fibre-packed prunes and oats – perfect for breakfast on-the-go or as an afternoon pick-me-up, These delicious low fat treats are perfect for a summer treat and can be served warm or cold, The perfect sweet offering for the Christmas holidays, these tarts are a delicious cross between mince pies and muffins, These classic cocoa puddings with a hot chocolate sauce contain just 215 calories each - and there's a lemon version too, It's the fizzy water in these delicious muffins that makes them so light - you can also heat them up in the microwave the next day, If you’ve got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them, Healthy scrambled eggs don't have to be bland, try this simple vegetarian recipe - ideal for Boxing Day, These muffins aren’t too sweet and are delicious warm with a slice of cheese. Our classic banana muffin recipe bakes perfectly soft and moist muffins that are ready in less than 30 minutes! Stick to about 1 ½ total teaspoons of spice. Create a well in the centre of the dry mixture. Add the dry ingredients to the wet ingredients and stir lightly with a fork, or fold together with a spatula. Start checking on them after 15 minutes, and take them out as soon as they're golden brown on the top. You’re now ready to experiment with variations. Left to right: basic blueberry muffins, basic muffins, basic oatmeal muffins. Scoop the batter into lined muffin pans and bake! Allow to cool in the baking tray for 5 minutes before transferring to a wire rack to cool completely. Moist and super delicious... these easy Apple & Cinnamon Muffins are sure to be a winner with the whole family! I’m so excited to welcome you to Bake Play Smile… this is my happy little blissful foodie paradise full of salted caramel goodness, chocolate-laden desserts and pretty much anything covered in sprinkles! Let us know in the comments below! How long will these last outside of refrigeration? If you are stirring in add-ins, you'll want to do so during step 3. Basic muffin recipe 186 ratings 4.5 out of 5 star rating Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts Stir in desired add-ins, but do not overmix. Bake for 20-25 minutes or until lightly golden. Blueberries and a tsp of vanilla essence.
This Basic Muffin Recipe yields muffins that are soft and tender yet substantial. Required fields are marked *. Cut up your stale muffins (about 2 cups' worth of 1” cubed muffin) and place them in a bowl. This post may contain affiliate links. Hi Torah-Yah. We suggest only swapping out 50% of the total amount of flour with whole wheat. Whatever you choose to add to your basic muffin mix – know that it will be totally delicious. The oatmeal muffins won’t be quite as lofty as the others, but they still look gorgeous and taste delicious. ½ teaspoon salt
Sift the self raising flour into a large bowl. The content of this field is kept private and will not be shown publicly. Muffins are best enjoyed fresh. As an editor for King Arthur and Sift magazine, she feels lucky to bake every day and connect through writing. OK, so you’ve mastered the recipe. If you do drip batter on your pan, wipe up the spill before baking. One baker blends her South Asian heritage and American upbringing. Mix the dry ingredients together in a bowl and mix the wet ingredients in another bowl. Stir well to coat the berries with the flour mixture; coating the berries in flour helps to suspend them in the batter and keeps them from sinking to the bottom.
2 large eggs. Hi Jacquie! You’ll need: The muffins were baked at 425 F for 15 min. Evenly divide the batter between the prepared muffin cups. Blend in the eggs, milk, and vanilla until all ingredients are incorporated.
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