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Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 dozen muffins
muffin-recipe-four-ways-kitchen-conundrums-kc0083-0615.jpg
Ingredients
Ingredient Checklist
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon coarse salt
4 tablespoons (1/2 stick) unsalted butter, room temperature
1 cup sugar, divided
1 large whole egg plus 1 large egg yolk
1 teaspoon pure vanilla extract
2/3 cup whole milk
1 1/3 cups fresh blueberries or raspberries, or 1 cup chopped fresh strawberries, or 1 cup chopped ripe banana and 1/4 cup chopped toasted pecans
1/8 teaspoon ground mace
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 dozen muffins
muffin-recipe-four-ways-kitchen-conundrums-kc0083-0615.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 dozen muffins
Recipe Summary
Yield: Makes 1 dozen muffins
Yield: Makes 1 dozen muffins
Makes 1 dozen muffins
muffin-recipe-four-ways-kitchen-conundrums-kc0083-0615.jpg
muffin-recipe-four-ways-kitchen-conundrums-kc0083-0615.jpg
Ingredients
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon coarse salt
- 4 tablespoons (1/2 stick) unsalted butter, room temperature
- 1 cup sugar, divided
- 1 large whole egg plus 1 large egg yolk
- 1 teaspoon pure vanilla extract
- 2/3 cup whole milk
- 1 1/3 cups fresh blueberries or raspberries, or 1 cup chopped fresh strawberries, or 1 cup chopped ripe banana and 1/4 cup chopped toasted pecans
- 1/8 teaspoon ground mace
Directions
Preheat oven to 375 degrees. Line a standard 12-cup muffin tin with paper liners. Set aside.
Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 3/4 cup sugar until light and fluffy. Add egg and egg yolk, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries (or other mix-ins) using a rubber spatula.
Divide batter evenly among prepared cups. In a small bowl, stir together remaining 1/4 cup sugar and mace. Sprinkle evenly over batter. Bake until light golden brown, about 25 minutes, rotating halfway through baking time. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.
Reviews
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Reviews
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Add Rating & Review
All Reviews for One Batter, Four Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for One Batter, Four Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
