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