Basic Muffins With Variations Recipes

BEST EVER MUFFINS

Best Ever Muffins image

Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.

Provided by Lori

Categories Bread Quick Bread Recipes Muffin Recipes Savory Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 7

Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
1 egg
1 cup milk
¼ cup vegetable oil

Steps:

Preheat oven to 400 degrees F (205 degrees C).
Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
Bake for 25 minutes, or until golden.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g

BETTER-THAN-BASIC MUFFINS

Better-Than-Basic Muffins image

Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Yield Makes 12

Number Of Ingredients 10

Ingredients

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
2 large eggs
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Mix-ins (see variations; optional)
2 tablespoons sanding sugar (optional)

Steps:

Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).

BASIC MUFFIN RECIPE

Basic muffin recipe image

Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts

Provided by Good Food team

Categories Afternoon tea, Dessert, Snack, Treat

Time 45m

Yield Makes 20

Number Of Ingredients 7

Ingredients

2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk
250g golden caster sugar
400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
1 tsp salt
100g chocolate chips or dried fruit such as sultanas or dried cherries (optional)

Steps:

Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
Stir in 100g chocolate chips or dried fruit if using.
Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium

BASIC MUFFINS WITH VARIATIONS

Basic Muffins With Variations image

Make and share this Basic Muffins With Variations recipe from Food.com.

Provided by MizzNezz

Categories Quick Breads

Time 35m

Yield 1 dozen

Number Of Ingredients 14

Ingredients

1 egg
1/2 cup milk
1/4 cup oil
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1 cup well drained pineapple (optional)
1 cup chopped walnuts (optional)
2 mashed ripe bananas (optional)
1 1/2 tablespoons orange zest (optional)
1 cup coconut (optional)
1 cup raisins (optional)

Steps:

Beat egg; add milk, oil and vanilla.
Stir in dry ingredients.
Spoon into muffin pan.
Bake at 375* for 25 minutes.
Variations: After mixing add the Variation ingredients.
Mix and match to get your favorite!

Nutrition Facts : Calories 1717.7, Fat 65.6, SaturatedFat 11.7, Cholesterol 203.1, Sodium 2024.8, Carbohydrate 251.8, Fiber 5.1, Sugar 101, Protein 29.7

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