Muffins, with variations Christmas Baking with SusieJ

Measurements [metric]

  • 2 cup flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1 tsp vanilla
  • 1/2 cup butter, melted and slightly cooled

Preheat the oven to 400 degrees F. Line a muffin tin with muffin liners.

Whisk together the flour, sugar, baking powder, salt, and any other dry ingredients in a bowl. In a measuring cup or small bowl, whisk together the egg, milk, vanilla, melted butter, and any other liquid ingredients. Pour the liquid ingredients into the dry, and quickly mix just until the dry ingredients are incorporated. Lumps are okay. Quickly but carefully, fold in any large ingredients, like chips or fruit.

Bake 20 to 25 minutes.

Corn: Substitute 1 cup corn meal for 1 cup flour , and omit the vanilla extract.

Blueberry: Fold 1 1/2 cups blueberries (fresh or defrosted) into the batter. Each muffin cup will have a little extra batter in it.

Lemon poppy seed: Whisk in 2 Tbs poppy seeds with the flour. Substitute 2 tsp lemon extract for the vanilla, or add the zest of 2 lemons to the flour.

Chocolate chip: Substitute an equal amount of brown sugar for the sugar. Fold 1 cup chocolate chips into the batter.

Cranberry orange: Add an additional 1/4 cup sugar to the dry ingredients. Substitute 2 tsp orange extract for the vanilla, or add the zest of 1 orange to the dry ingredients. Fold 1 1/2 cups cranberries (fresh or defrosted) into the batter. Each muffin cup will have a little extra batter in it.

Savory cheesy-corn: Reduce to 1/4 cup sugar . Substitute 1 cup corn meal for 1 cup flour , and omit the vanilla extract. Fold 2 oz grated cheddar cheese and 2 oz grated Monterey Jack cheese into the batter. Each muffin cup will have a little extra batter in it.

Giant muffins: Use a tin for six double-size muffins, and bake 25 to 30 minutes.

Simple and tasty recipes with near-infinite variations are one of my favorites. This recipe relies on ingredients always in the pantry, and can be changed up with whatever extras you have on hand. Making muffin batter requires only knowing how to measure, and to mix. The recipe is easily doubled.

If your muffins tend to burn on the bottom before the muffins have completely baked, aluminum liners will protect the bottoms. Because I hate waste, I also use the paper liners between the aluminum ones. When baking for company, I use all aluminum to prevent burning. The aluminum are also easier to peel off fresh-from-the-oven, still-hot muffins, and won't have big pieces of muffin stuck to them.