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Basic Muffin Recipe with variations

stack of two perfectly baked blueberry muffins

Basic Muffin Recipe with Variations

Scale

Ingredients

For the Muffins

For the Topping:

Instructions

  1. Preheat the oven to 425°F.
  2. Lightly grease a standard muffin tin. Or line with 12 paper or silicone muffin cups, and grease the cups with non-stick vegetable oil spray; this will ensure that they peel off the muffins. Or use the tip I share in the video for the best liners.
  3. Cream together the butter, vegetable oil, and sugars till smooth.
  4. Add the eggs one at a time, beating to combine.
  5. Whisk together the flour, baking powder, baking soda, cinnamon, salt.
  6. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
  7. Fold in the berries or the mix in of your choice.
  8. To prevent the berries from sinking to the bottom of the muffin, be sure to follow my tip in the video!
  9. Spoon the batter evenly into the prepared pan, filling the cups nearly full.
  10. Bake the muffins for 15 to 17 minutes, or until they’re a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.
  11. Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them.
  12. While they’re cooling, melt the butter for the topping (this is easily done in the microwave).
  13. Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar. Or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar. For added sparkle, use the coarse sugar I show you in the video.
  14. Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.

Notes

The instructions and tips are very thorough in the blog post itself, so please take the time to review those steps and the video carefully. While it seems like a LOT, it’s not so over whelming once you have done it a few times. I provide a lot more information than your usual food blogging site, because this is an education and learning site, so the instructions are geared towards people trying to learn processes. This is different from someone who just looking for a garden variety recipe. 

The basic recipe is adapted from King Arthur Flour who is one of my favorite sites for recipes, information, ingredients and tools. They are amazing!

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