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- Dish type
- Mini cakes
We made this recipe in my home economics class in the late 60's. I've been using it ever since. If you want a fancier version, throw in a handful of chocolate chips, dried fruit or nuts.
2611 people made this
- 1 egg
- 120ml milk
- 4 tablespoons vegetable oil
- 200g plain flour
- 100g caster sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Preheat oven to 200 C / Gas 6. Grease muffin tin or use bun paper cases.
- Beat egg with a fork. Then stir in milk and oil. Sift flour into a large bowl. Add sugar, baking powder and salt. Add egg mixture to flour and stir until flour is moistened. BATTER SHOULD BE LUMPY. DO NOT OVERMIX.
- Fill muffin cups 2/3 full. Bake 20 to 25 minutes until golden brown.
Reviews & ratingsAverage global rating:(142)
Reviews in English (126)
A very straightforward recipe. I added chopped fresh strawberries to one batch and chocolate pieces to another. They were gone in no time!By the way, previous comment is nonsense. Moistened IS in the Samsung dictionary and the following is an excerpt from the Oxford English Dictionary:Definition of moistenVerb[with object]wet slightly:she moistened her lips with the tip of her tongue[no object] (of the eyes) fill with tears:her eyes moistenedI wish these 'clever' people would establish their facts!Thanks for a great recipe.-26 Aug 2012
I made these with my 2 1/2 year old, although I am not too bad at cooking I always find baking tricky as I hate having to stick to specific measurements and amounts.These muffins were simple and easy to make. We added 1 banana and half a packet of chocolate chips (all that was left in the cupboard). Ours did turn out a bit flat as my daughter got a bit carried with the stirring but they still tasted great. Perfect with a cup of coffee in the afternoon or for on the go breakfast for rushed mornings.I would have added a photo of them but can't figure out how to.-20 May 2012
Made it more kid friendly.just add what the kids love some chocolate powder and some chocolate drops and put in mini muffin cup cases and keep an eye on them and you make loads of little muffins that last longer than the big one and kids don't start to eat them and then give up-21 Apr 2011
Basic Muffins Recipe – Basic Breakfast Muffins Recipe
Basic Muffins Recipe – Basic Breakfast Muffins Recipe with step wise pictures.
A very straight forward and simple muffin recipe which has perfect muffins tops. It tastes super flavourful and delicious.
I love baking muffins more than anything else. Not only because it is easy to make, but it makes a great thing to have as morning breakfast. I am not a big morning person, but i like to enjoy a warm muffin in the morning along with a cup of tea, coffee or in my case a cup of green tea.
This is a Soft and delicious basic muffins recipe which is perfect with a cup of tea or coffee. The muffin turns out super fluffy with perfect muffin top.
I have shared so many types of muffins on my blog so far. I have many quite a few muffins over the past few weeks too, will be sharing all those soon. This recipe makes the muffins so soft in the interior and it has a little crispy exterior.
Best Basic Muffins
Everyone needs a good basic muffin recipe in their collection. And once you try this recipe for the Best Basic Muffins, you may never need to try another muffin recipe again.
These slightly sweet muffins are perfect for adding almost anything your heart desires. Mini chocolate chips are a favorite at our house, but when I say the possibilities are almost endless, I’m really not exaggerating.
And with a sprinkling of course sugar to add a bit of sparkle, these muffins are simply delicious without anything added at all.
Which is why this is one of the only muffin recipe I ever use, because it’s so easy to turn this muffin recipe into a recipe for whatever kind of muffins I happen to be craving.
I don’t know about you, but I love a muffin with a nice, round top. And not only do these muffins taste perfect, they look practically perfect too.
One important tip when adding fruit to these muffins. You want to toss the fruit into your dry ingredients until it’s nice and coated in your flour and sugar mixture.
This will help ensure all that yummy fruit gets evenly distributed. Rather than sinking to the bottom of your muffins. Because that would be sad.
I always mix fresh fruit into this muffin batter, rather than frozen, since that can make the muffins a little too moist. Dried fruit works well too.
Whether you load them up with your favorite mix-ins, or just leave them plain, you’re going to love this simple, versatile muffin recipe!
- 1/4 cup oil
- 1 cup sugar
- 1 egg
- 1 1/4 cups applesauce
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- carrots, raisins, and/or walnuts (optional)
- 1/2 milk (1/2 cup optional, only if adding carrots, raisins or walnuts)
1. Preheat oven to 350°F.
2. Line muffin tin with paper baking cups or grease bottom of tin with cooking spray.
3. Cream margarine and sugar with an electric mixer, or by hand.
4. Add egg, milk, and applesauce, mixing well.
5. Blend in cinnamon, baking soda, salt, and flour.
6. Add carrots, raisins, and/or walnuts if desired. If any of these items are added, also add milk and mix.
7. Fill muffin tins 2/3 full and bake for 15 to 18 minutes.
Basic Muffins (with berry and oatmeal versions)
This recipe is a taking-off point use it to create your own favorite muffins by adding fruits and flavorings, nuts and vegetables, or substituting various grains. Muffins, being so easy and quick to make, are wonderful for experimenting. For instant gratification, of both the taste buds and the creative spirit, nothing beats a muffin!
Want to reduce the carbs and calories in this recipe? Substitute our King Arthur Baking Sugar Alternative for the sugar called for. See how in "tips," below.
- 2 cups (212g) pastry flour or 2 cups (240g) King Arthur Unbleached All-Purpose Flour*
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon (14g) baking powder
- 1 cup (227g) milk
- 1/4 cup (50g) vegetable oil or 4 tablespoons (57g) butter, melted (optional)*
- 2 large eggs
- 1 teaspoon vanilla extract, optional , optional for topping
Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.
Blend together the dry ingredients.
Beat the liquid ingredients together — milk, oil or butter, eggs, and vanilla — until light.
Pour the wet ingredients into the dry ingredients. Take a fork or wire whisk and blend the two briefly — about 20 seconds should do it. The secret to light and tender muffins lies in blending together the liquid and dry ingredients gently. It's OK to leave some lumps that look as if they want more stirring they really don't. So, no matter how hard it is, resist the impulse.
Take it a step further
The best basic muffin recipe
Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with sparkling white sugar, if desired.
Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.
Tips from our Bakers
To make berry or fruit muffins: Add 1 1/2 cups of berries to the recipe (or finely chopped, well-drained fresh fruit: peaches, apples, etc. or chopped dried fruit or Jammy Bits, sweet, soft little morsels of fruit purée). To make sure berries or fruit stay evenly distributed throughout the batter, add to the dry ingredients and mix until coated before adding the liquid ingredients. This prevents them from sinking once the liquids are blended in.
From amaranth to teff and more, ancient grains offer a world of baking possibilities. Want to learn how to incorporate these special grains into some of your favorite recipes for muffins, scones, pancakes, and bread? See our Baking With Ancient Grains Guide.
Here's an easy way to reduce the carbs and calories in this recipe: substitute King Arthur Baking Sugar Alternative, cup for cup, for the sugar(s) called for. Be sure to substitute by volume (not weight) follow mixing directions as written. Since our Baking Sugar Alternative will bake and brown more quickly, start checking for doneness three-quarters of the way through the suggested bake time.
BASIC MUFFINS RECIPE
Easy, buttery muffins are a snap to prepare. To make chocolate chip muffins, stir
¾ cup chocolate chips into the batter before baking. For orange muffins, add 1
teaspoon freshly grated orange peel to the dry ingredients.
ACTIVE TIME: 10 MINUTES · TOTAL TIME: 30 MINUTES
MAKES: 12 MUFFINS
2½ CUPS ALL-PURPOSE FLOUR
½ CUP SUGAR
1 TABLESPOON BAKING POWDER
½ TEASPOON SALT
1 CUP MILK
½ CUP BUTTER OR MARGARINE (1 STICK), MELTED
1 LARGE EGG
1 TEASPOON VANILLA EXTRACT1 LARGE EGG
1 TEASPOON VANILLA EXTRACT
1 Preheat oven to 400°F. Grease twelve 2½″ by 1¼″ muffin-pan cups.
2 In large bowl, with wire whisk, stir flour, sugar, baking powder, and salt. In medium bowl, with fork, beat milk, melted butter, egg, and vanilla until blended. Add liquid mixture to flour mixture stir just until flour is moistened (batter will be lumpy).
3 Spoon batter into prepared muffin-pan cups. Bake until toothpick inserted in center of muffin comes out clean, 20 to 25 minutes. Immediately remove muffins from pan (see Tip ). Serve muffins warm, or cool on wire rack to serve later.
Run a small metal spatula or knife around inside of the muffin-pan cups. Turn the pan on its side and rap it on the counter to remove the muffins.
EACH MUFFIN: ABOUT 225 CALORIES | 4G PROTEIN | 30G CARBOHYDRATE | 10G TOTAL FAT (6G SATURATED) | 41MG CHOLESTEROL | 312MG SODIUM
Prepare Basic Muffins as directed but fill muffin-pan cups one-third full with batter. Drop 1 rounded teaspoon strawberry or raspberry preserves in center of each cup batter top with remaining batter. Bake as directed.
BLUEBERRY OR RASPBERRY MUFFINS
Prepare Basic Muffins as directed but stir 1 cup blueberries or raspberries into batter.
WALNUT OR PECAN MUFFINS
Prepare Basic Muffins as directed but stir ½ cup chopped toasted walnuts or pecans into batter. Sprinkle with 2 tablespoons sugar before baking.
Basic Sour Cream Muffin Recipe
I believe everyone should have an arsenal of basic recipes that become jumping off points for other more advanced recipes.
I love this basic sour cream muffin recipe for exactly that reason.
I can change it up and do what I want to it to get a whole slew of different recipes from one basic muffin recipe.
While this recipe is delicious all on its own, especially with butter, jelly or honey it’s a great recipe to add to and make into your own delicious recipe.
Can I add an ingredient to this basic sour cream muffin recipe?
Yes! Of course you can! I have tweaked this recipe several times and made all kinds of different muffins with it.
One of our absolute favorites is these Lemon Sour Cream Muffins.
However, you can add chocolate chips, nuts, fruits, spices and herbs to make it completely your own.
I also really love making it into a more savory recipe by reducing the sugar a bit and adding some fresh herbs for great flavor.
This is easily my favorite go-to recipe for a basic sour cream muffin.
It’s has a deliciously moist, soft crumb and is super easy to whip up.
Can I freeze muffins?
Usually a muffin can be frozen without any issue.
This recipe is super easy to freeze, and still retains its flavor and freshness when reheated.
When you want one, simply pop one into the microwave wrapped in a loose paper towel for about 1 minute.
Microwave temperatures may very slightly, so adjust accordingly.
This was another frontrunner for me. The hint of warmth with the cinnamon, combined with the sweet raisins, was fantastic. I used quick rolled oats, but you can also use old fashioned oats for more texture. I topped these with a cream cheese glaze, but this is totally optional- they were awesome without the glaze, too.
To get the lemony-est taste, I used both lemon juice and lemon zest in this variation. The result was a lemon-forward muffin with just the right amount of poppyseeds. I topped it with a quick lemon glaze, but again, totally optional on this part!
Basic Muffins recipe - Recipes
- 2 ¼ cups all-purpose flour
- 1/2 cup granulated sugar
- ¼ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- ¼ cup butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons turbinado sugar (optional)
- Heat oven to 375°F. Grease or line a 12-cup muffin pan with paper baking cups. Set aside.
- In a large bowl, stir together flour, granulated sugar, light brown sugar, baking powder and salt.
- In a small bowl, using an electric mixer or whisk, beat milk, butter, vanilla extract and egg until blended.
- Gradually add milk mixture to flour mixture. Stir until just blended.
- Spoon into prepared muffin pan. Sprinkle turbinado sugar over muffins, if desired.
- Bake 20 to 23 minutes or until toothpick inserted in center comes out clean.
Blueberry Lemon Muffins: Omit brown sugar, vanilla extract and turbinado sugar. Increase granulated sugar to ¾ cup and add ½ teaspoon lemon zest to flour mixture. Add 1 tablespoon lemon juice to milk mixture. Bake as directed.
Chocolate Chip Muffins: Omit turbinado sugar. Add 1 cup mini chocolate chips to flour mixture. Bake as directed.
Cinnamon Streusel Muffins: Omit brown sugar and turbinado sugar. Add 1 teaspoon ground cinnamon to flour mixture and increase granulated sugar to ¾ cup. To Make Crumb Topping: In a medium bowl, using 2 forks, blend ½ cup all-purpose flour, ¼ cup packed brown sugar, ½ teaspoon ground cinnamon and 3 tablespoons butter until crumbs form. Sprinkle over muffins and bake as directed.
Savory Bacon Corn Muffins: Omit brown sugar, vanilla extract and turbinado sugar. Increase granulated sugar to ¾ cup, baking powder to 2 ½ teaspoons and increase milk to 1 cup. Stir in ¾ cup frozen corn, thawed and drained, 1/2 cup real bacon bits, 1/2 cup shredded cheddar and 2 sliced green onions to flour mixture. Sprinkle 2 tablespoons shredded cheddar and 3 teaspoons bacon bits over muffins and bake as directed.
Basic Muffins recipe - Recipes
Prep Time:10 mins
Cooking Time:25 mins
Enjoy as they are or personalise these muffins however you like!
About this recipe
Adapted from 101 Square Meals.
- 2 medium eggs
- 125ml of vegetable oil
- 1 teaspoon of salt
- 250ml of milk (low-fat works fine)
- 250g of golden castor sugar
- 400g of self-raising flour (or 400g plain flour and 3 teaspoons of baking powder)
- Heat oven to 180°C fan or Gas Mark 6.
- Line 2 muffin trays with paper muffin cases.
- Beat the eggs lightly with a wooden spoon for about one minute.
- Add the oil and the milk and beat until mixed.
- Add the sugar and mix until you have a smooth batter.
- Sift in the flour and salt and mix until smooth. Don't over mix.
- At this stage, gently mix in whatever other ingredients you decide to use - or you can just leave them plain.
- Fill muffin cases two-thirds full and bake for 20-25 minutes, until they are risen.
- Cool on a wire tray.
What you will need
For fruit muffins: Use 3 dessertspoons of the following: raspberries, blueberries, blackberries, cherries, cubed apple and cinnamon.
For Christmas muffins: Add a good handful of cranberries, a teaspoon of cinnamon and mixed spice, and use brown sugar instead of white.
For lemon muffins: Add juice and rind of 1 lemon (use slightly less milk).
For jam and coconut muffins: Add 3 dessertspoons of desiccated coconut to the mixture, and place a teaspoon of raspberry jam to the top of each muffin before you put them in the oven.