Turn a basic muffin recipe into your new favorite treat. This version features fresh berries but you can add anything from roasted nuts to chopped chocolate.
For the Muffins
- 1/4 cup (57g) butter
- 1/4 cup (50g) vegetable oil
- 1/2 cup (99g) granulated sugar
- 1/3 cup (71g) brown sugar
- 2 large eggs
- 1 cup (227g) buttermilk
- 2 2/3 cup (319g) all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 to 1 1/4 teaspoons ground cinnamon, to taste
- 3/4 teaspoon salt
- 1 teaspoon vanilla extract
- 8 –10 ounces of the mix in of your choice. Here I used Blueberries and few raspberries
For the Topping:
- 2 – 3 tablespoons melted butter
- 3 tablespoons granulated sugar
- 1 tablespoon cinnamon
- Preheat the oven to 425°F.
- 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.
- Cream together the butter, vegetable oil, vanilla, and sugars till smooth.
- Add the eggs one at a time, beating to combine.
- Whisk together the flour, baking powder, baking soda, cinnamon, salt.
- Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.
- Fold in the berries or the mix in of your choice.
- To prevent the berries from sinking to the bottom of the muffin, be sure to first toss them in a tablespoon or two of flour!
- Spoon the batter evenly into the prepared pan, filling the cups nearly full.
- 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.
- Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them.
- While they’re cooling, melt the butter for the topping (this is easily done in the microwave).
- 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.
- Serve warm, or cool on a rack and wrap airtight. Store for a day or so at room temperature.
If you use frozen berries then make sure you break them apart before mixing in AND allow a few extra minutes for baking time. You’ll have to keep an eye on them. My friend baked from frozen this morning and reported it was 21 minutes until they were baked through.
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!
Keywords: basic muffin recipe with variations, blueberry muffin recipe, bake muffins at home