Basic Muffins – Variable Flavors

I wish I could give credit to the author of this recipe, but I can’t remember where I found it. This is also an untested recipe. I thought it looked interesting to have a blank slate recipe.

Ingredients

  • 8 oz low protein flour, ( 2 scant cups) such as cake flour, pastry flour or White Lily flour
  • 3.5 oz (1/2 cup) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1 large egg at room temperature
  • 6 oz (3/4 cup) whole milk at room temperature
  • 2 1/2 oz (5 Tablespoons or a little over 1/2 stick) butter, melted and cooled to barely warm

VARIATIONS:

  • Flavor the batter with citrus zest, spices, extracts, and/or herbs.
  • Mix in up to 2 cups of inclusions: fresh or frozen fruit (don’t thaw frozen fruit), nuts, raisins, chocolate chips, etc. Toss together with the dry ingredients right before adding the wet ingredients. Use a mixture of inclusions to equal 2 cups. For example, 1 cup fresh or frozen cranberries, 1/2 cup chopped oranges, well drained, and 1/2 cup toasted pecans
  • Top muffins with sparkling sugar or a simple streusel.

Directions

  1. Position a rack in the center of the oven. Preheat oven to 425F.
  2. Line a 12-cavity muffin tin with paper liners or spray lightly with pan spray. Set aside.
  3. Whisk together the dry ingredients in a large bowl–flour, sugar, baking powder, and salt.
  4. Whisk together the wet ingredients in a small bowl–egg, milk, and melted butter.
  5. Make a well in the center of the dry ingredients. Pour in the wet, and stir/fold until mixed but still a little lumpy.
  6. Allow the batter to sit for about 10 minutes, then portion out using a disher (ice cream scoop).
  7. Bake until well risen, nicely peaked, and deep golden brown on top, 15-20 minutes.