These basic muffins are the best basic muffin recipe ever and possibly the only muffin recipe you will ever need. They are a great base for any flavor muffin that you can think up. Blueberry, banana and even chocolate chip to name a few. These goodies pop up at least once a week on my dinner table and go great with a bowl of navy bean soup or chili. Better yet, just serve them warm with a pad of butter and you are in heaven.
The key to perfection is not to overwork your batter. Twenty seconds of whisking is really all it should take for you to incorporate the wet and the dry ingredients and it will come out perfect every time. Now, there have been a few times where I just felt the need to stir stir stir and totally forgot about the ‘not overmixing’ part, asking myself “What happened?” when I took a bite. It happens. Just don’t let it happen to you. Learn from my mistake. DON’T OVER MIX. Unless you wan to find out what happens when you do. It’s nothing nice.
I don’t think I have gone a week without making these muffin for at least 5 years. Pretty sure it’s been longer, but 5 years is as far back as my memory will go at this hour. I could actually go for one of these muffins right now.
My husband likes to eat these with honey. I am more of a maple syrup girl myself. Is there anything that maple syrup doesn’t taste good on?
Did I mention these freeze well? Freezing muffins isn’t something I do often because we eat them up about as fast as I make them, but if you have a busy week ahead of you make a couple of batches and freeze one. You’ll thank me later.
- 2 cups All-Purpose Flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk*
- 1/4 cup melter butter
- 2 large eggs
Preheat your oven to 400°F.
Lightly grease the cups of a standard 12-cup muffin pan or large 6-cup muffin pan. Or line the cups with papers, and grease the papers.
Blend together the dry ingredients.
Beat the liquid ingredients together — milk, butter, and eggs — until light.
Pour the wet ingredients into the dry ingredients. Take a fork or wire whisk and blend the two briefly — about 20 seconds should do it.
Fill the cups of the muffin pan two-thirds to three-quarters full.
Bake the muffins for 10-15 minutes or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.
*You can also use water in place of milk. I find no noticeable difference in the results. StIll tastes just as great and I probably use water half of the time I make them. Enjoy!
Source: Adapted from King Arthur Flour