Best Basic Muffin Recipes
BASIC MUFFIN RECIPE
Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts
Provided by Good Food team
Categories Afternoon tea, Dessert, Snack, Treat
Time 45m
Yield Makes 20
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
- Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
- Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
- Stir in 100g chocolate chips or dried fruit if using.
- Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
- Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
BASIC SWEET MUFFIN RECIPE
Make and share this Basic Sweet Muffin Recipe recipe from Food.com.
Provided by eliselt3
Categories Breakfast
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400. Grease bottom of 12 muffin cups or line with paper liners.
- Beat egg; stir in milk and oil. Mix remaining ingredients just until flour is moistened. Batter should be lumpy.
- Fill muffin cups 1/2 to 2/3 full. Bake 20-25 minutes or until golden brown. Immediately remove from pan and place on cooling rack.
BASIC CAKE OR MUFFIN MIX - WHEAT AND EGG FREE
I wrote this recipe many years ago as it was quick and anything could be added to vary the flavour, I have now changed it to a Wheat Gluten and Egg Free recipe, as I can no longer eat wheat. The mix freezes well. Either make Muffins or a larger cake in a 1 lb loaf tin. Add chopped apples, sultanas, choolate chips, dried apricots, other soft fruits, chopped nuts, the list is endless!
Provided by Ladyme
Categories Egg Free
Time 40m
Yield 12 muffuns, 12 serving(s)
Number Of Ingredients 8
Steps:
- Rub the dry ingredients in with the butter.
- Add the wet ingredients, adding a little milk at a time to get a soft dropping consistancy.
- Beat the mixture well to combine.
- Add paper liners to the muffin tin and fill with the mixture.
- Sprinkle a little sugar on the tops of the muffins.
- Bake at about 190 degrees Celsius for about 20 - 25 minutes for muffins and about 50 minutes for a loaf tin.
- Makes about 12 muffins.
BASIC MUFFIN RECIPE
This is, as the title says a basic muffin recipe. You can add ¾ cup of your fruit of choice, blueberries, raspberries, peaches....... If using frozen fruit, do not thaw. You can also have them plain.
Provided by queenbeatrice
Categories Dessert
Time 30m
Yield 10 muffins, 10 serving(s)
Number Of Ingredients 7
Steps:
- Sift together dry ingredients.
- Make a well in the centre.
- Combine the wet ingredients then mix with dry ingredients.
- Stir only until combined.
- If using fruit, add to batter.
- Fill paper-lined muffin cups 2/3 full.
- Bake in preheated 400 degree Fahrenheit oven for 20 to 25 minute, or until toothpick inserted in centre comes out clean.
Nutrition Facts : Calories 172.6, Fat 7.1, SaturatedFat 1.5, Cholesterol 22, Sodium 281.1, Carbohydrate 23.2, Fiber 0.7, Sugar 2.6, Protein 4
BASIC MUFFIN MIX -
Steps:
- Combine everything in a large bowl and divide into freezer zipper topped bags. Mark date with a Sharpie pen and store in the freezer or cool dry place. To make muffins: Preheat oven to 375 degrees. In a bowl, mix together 3 cups baking mix, 3 tablespoons vegetable oil, 2 eggs, 3/4 cup milk and 3/4 cup berries, raisins, chocolate chips or whatever else you'd like. Bake in a prepared muffin pan-that means lightly greased (I prefer the cupcake papers-easy clean up!), filling cups 2/3 full. Bake for 20 minutes or until nicely browned. Cool for five minutes in the pan then turn out on to a rack to cool. Makes about 12 muffins
BASIC MUFFIN BATTER (AND VARIATIONS)
This is a great basic muffin batter with several variations listed below. The variations with an asterisk by them are ones that I have personally made and my family enjoyed. I substitute freshly ground whole grain flour for the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose.
Provided by Sweet Diva MJ
Categories Breakfast
Time 30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Get out the additional ingredients for the variation you have chosen.
- Heat oven to 375°F; grease 12 regular or 24 mini-muffin cups.
- In a large bowl with an electric mixer, beat butter, sugar, baking powder and salt until pale and fluffy.
- Beat in eggs.
- Gently stir (fold) flour in alternately with buttermilk, beginning and ending with flour until well blended.
- Follow the directions for the variation you've chosen and divide the batter among the muffin cups.
- Bake 17 to 20 minutes for regular size, or 14 to 16 minute for mini muffins, until a toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes, then remove and cool completely on wire rack.
- CHOCOLATE CINNAMON**:.
- Add 1 teaspoons cinnamon to flour in Basic Batter. Stir in 1 cup melted semi- sweet chocolate chips after flour. Divide among muffin cups.
- Cut up 4 ounces light cream cheese and press into batter. Sprinkle with 2 tablespoons sugar mixed with ½ teaspoons Cinnamon. Bake as above.
- APPLE ALMOND:.
- Crumble 1 can (8 oz.) or 1 roll (7 oz.) almond paste on top of Basic Batter and stir in with 1 cup chopped apple. Divide among muffin cups and top each with 2 thin slices apple (or 1 slice halves for minis).
- Bake as above. Brush tops with 2 tablespoons warmed honey.
- PUMPKIN STRUESEL:**.
- Mix 2/3 cup solid-pack pumpkin, ¼ cup brown sugar, 2 tablespoons molasses, and 1 teaspoons pumpkin-pie spice into Basic Batter. Divide among muffin cups. Top with crumbly mix of 3 tablespoons cold butter, 1/3 cup flour, 3 tablespoons brown sugar and 1/3 cup chopped pecans. Bake as above.
- CRANBERRY UPSIDE DOWN**:.
- Thoroughly grease muffin cups (do not line). Mix ¾ cup whole-berry cranberry sauce, ¼ cup chopped pecans, 2 tablespoons sugar and ¼ teaspoons nutmeg.
- Divide among muffin cups. Press 1 pecan half into center. Spread Basic Batter gently over cranberries. Bake as above. Cool in pan 15 minutes.
- CRANBERRY:**.
- Mix ¾ cup whole-berry cranberry sauce, ¼ cup chopped pecans, 2 tablespoons sugar and ¾ teaspoons nutmeg into Basic Batter. Bake as above.
- SPICY MINCEMEAT:.
- Stir 1 cup mincemeat and ¼ teaspoons Allspice into Basic Batter. Divide among muffin cups. Bake as above.
Nutrition Facts : Calories 192.6, Fat 8.8, SaturatedFat 5.2, Cholesterol 56, Sodium 234.7, Carbohydrate 25, Fiber 0.6, Sugar 8.9, Protein 3.6
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love