Reviews
Add Rating & Review
Back to Better-Than-Basic Muffins
All Reviews for Better-Than-Basic Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Better-Than-Basic Muffins
Recipe Summary
prep: 10 mins
total: 35 mins
Yield: Makes 12
Ingredients
Ingredient Checklist
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)
Variations
CornIn Step 2, reduce flour to 1 cup, and add 3/4 cup yellow cornmeal. Bran-RaisinIn Step 2, reduce flour to 1 1/2 cups, and add 1 cup bran and 1 teaspoon ground cinnamon; replace butter with 3/4 cup vegetable oil (such as safflower). At the end of Step 2, fold 3/4 cup raisins into batter.Chocolate-ChipAt the end of Step 2, fold 1 1/2 cups semisweet chocolate chips into batter.BlueberryAt the end of Step 2, fold 1 1/2 cups blueberries (fresh or frozen) into batter.Cherry-PecanAt the end of Step 2, fold 3/4 cup chopped pecans and 3/4 cup dried cherries into batter.
Gallery
Better-Than-Basic Muffins
Recipe Summary
prep: 10 mins
total: 35 mins
Yield: Makes 12
Gallery
Better-Than-Basic Muffins
Better-Than-Basic Muffins
Better-Than-Basic Muffins
Recipe Summary
prep: 10 mins
total: 35 mins
Yield: Makes 12
Recipe Summary
prep: 10 mins
total: 35 mins
Yield: Makes 12
prep: 10 mins
total: 35 mins
prep:
10 mins
total:
35 mins
Yield: Makes 12
Makes 12
Ingredients
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)
Directions
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).
Variations
CornIn Step 2, reduce flour to 1 cup, and add 3/4 cup yellow cornmeal. Bran-RaisinIn Step 2, reduce flour to 1 1/2 cups, and add 1 cup bran and 1 teaspoon ground cinnamon; replace butter with 3/4 cup vegetable oil (such as safflower). At the end of Step 2, fold 3/4 cup raisins into batter.Chocolate-ChipAt the end of Step 2, fold 1 1/2 cups semisweet chocolate chips into batter.BlueberryAt the end of Step 2, fold 1 1/2 cups blueberries (fresh or frozen) into batter.Cherry-PecanAt the end of Step 2, fold 3/4 cup chopped pecans and 3/4 cup dried cherries into batter.
Variations
Corn
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Better-Than-Basic Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Better-Than-Basic Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
