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Adjust Servings:
320 g All-purpose flour
65 g Granulated sugar
1 tbsp Baking powder
0.25 tsp Fine salt
300 ml Milk
65 g Vegetable oil
1 Large egg
1 tsp Vanilla extract optional and can be replaced
200 g Berries or nuts or chocolate chips optional and can be replaced with anything you like eg dried or chopped fresh fruit, or grated cheese
Paper muffin liners or cooking spray
Optional toppings
65 g All-purpose flour
32.5 g Light brown sugar
4 tbsp Unsalted butter at room temperature
Fine salt to taste, bit or 1/4 tsp
Rubber spatula or wooden spoon
Standard 12-well muffin pan
Mixing bowl

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  • Balanced
  • Desserts & Cookies

Making muffins is real simple

  • Serves 4
  • Medium


  • Mains

  • Optional toppings

  • Tools



Muffins are one of the easiest and simplest bakery you can make at home. It doesn’t cost much and it just need to use basic tools or equipment. As a part of life-long learning, making muffins would be an essential to brag on your skills, as well as a baking lesson. With a short ingredient list and only a few key steps, it’s a simple recipe that works for a basic breakfast, a celebratory office treat, or even an improvised dinner roll. Here’s the most basic muffin recipe — one to know by heart.

The muffin method, also know as the muffin mixing method, refers to a standard procedure of mixing ingredients together in a specific order. (This is the basic method used in nearly all quick breads.) For muffins, the dry ingredients are whisked together in a large mixing bowl, while the wet ingredients are mixed together in another bowl or measuring cup before the two are added to each other.

The muffin method also requires that the wet ingredients be added to the dry ingredients, never the other way around, and mixed gingerly.

Once the wet mixture meets the dry mixture, work to quickly but efficiently combine the two, as not to develop too much gluten in the batter (too much gluten equals tough muffins). Some lumps are welcome, especially as fruit, nuts, cheese, or chocolate chips will be added to the batter after mixing.

Add Mix-ins to Make Them Your Own
This simple muffin batter can hold from 1 to 1 1/2 cups of flavorful mix-ins. Blueberries or chocolate chips are gold standards, but any combination of fruit (fresh, dried, or frozen), nuts, or even cheese can be added to make a beyond-basic batch.

5 Favorite Muffin Mix-in Combos

Apple-Cheddar: Peel and dice 1 Granny Smith apple (about 1 cup) and add with 1/2 cup grated sharp cheddar cheese to the muffin batter.

Banana-Nut: Finely chop one ripe banana and 1/2 cup walnuts, add 1/2 teaspoon cinnamon to the dry mixture, and fold banana and nut into the finished batter.

Cherry-Chocolate: Soak 3/4 cup dried cherries in warm water, drain, and fold with 3/4 cup dark chocolate chips into the finished batter.

Coffee Cake Muffins: Add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg to the dry ingredients. Top the muffins with the below streusel topping before baking.

Funfetti Muffins: Add 1/2 teaspoon almond extract to the wet mixture. Fold in 1/2 cup rainbow sprinkles into the batter.



Prepare the pan and oven: Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray.


Mix the dry ingredients: Whisk the flour, sugar, baking powder, and salt together in a large bowl; set aside.


Mix the wet ingredients: Whisk the milk, oil, egg, and vanilla if using together in a medium bowl until combined.


Fold the wet ingredients into the dry: Pour the wet ingredients into the dry and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine.


Fold in any mix-ins: If you're adding mix-ins to your muffins, fold in the fruit, chocolate chips, or nuts gently until distributed. Four or five folds is all it should take.


Fill the pan and bake: Divide the batter amongst the prepared muffin wells, about 1/3 cup of batter per well. Bake until the muffins are golden brown and a toothpick inserted into the centre of a muffin comes out clean, about 20 minutes.



Storage: Muffins will keep at in an airtight container at room temperature for up to 5 days. They can also be frozen, then thawed at room temperature. Thank you https://www.the-kitchn.com/

John [Admin/Founder]

Founder of makan-makan.club, makanan.club

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