All-Purpose Muffins

 8 tablespoons (1 stick) unsalted butter, melted and slightly cooled
1 large egg
1 cup milk
1⁄2 cup sugar
1 tablespoon baking powder
1⁄4 teaspoon salt
2 cups flour
 
Heat the oven to 375 F.  Line the wells (12) of a standard-size muffin pan with baking paper liners.
 
Pour the melted butter into a mixing bowl.  Whisk in the egg until thoroughly blended and then whisk in the milk.  (At this point, you would also mix in additions such as lemon zest and/or vanilla or almond extract.)  Whisk in the sugar.
 
Add the baking powder, salt, and one-third of the flour, whisking until completely incorporated.  Whisk in another third of the flour.  Use a rubber spatula to fold in the last of the flour to form a thick, mostly smooth batter.  Gently fold in any add-ins to the batter, if using, such as blueberries and chocolate chips.
 
Distribute the batter evenly among the wells; a 1/4-cup measure works well for this.  Bake (middle rack) for about 20 minutes, until the muffins have risen well and are golden; the tip of a sharp knife inserted into the center of one should come out clean.  Transfer to a wire rack to cool (in the pan) briefly if serving right away, or cool completely if storing.
 
Variations:

For blueberry muffins, add 1 teaspoon finely grated lemon zest to the liquids. After mixing the batter, fold in 1 1/2 cups rinsed, dried and picked-over (or frozen) blueberries. Use 2 tablespoons of sugar mixed with 1/4 teaspoon ground cinnamon to sprinkle over the tops of the muffins before baking.
 
For lemon poppy seed muffins, add 1 tablespoon finely grated lemon zest to the liquids. Mix in 2 tablespoons poppy seeds after the last addition of flour.
 
For chocolate chip muffins, add 2 teaspoons vanilla extract to the liquids. After mixing the batter, fold in 1 cup of your choice of chocolate chips. Sprinkle the tops of the muffins with sugar (2 tablespoons total) before baking.
 
To make old-fashioned jam muffins, add 2 teaspoons vanilla extract and 2 teaspoons finely grated lemon zest to the liquids. Fill the paper liners in the pan halfway with batter and dollop about a teaspoon of your favorite jam or preserves in the center. Add the rest of the batter, being careful to cover the jam completely.

 
Makes 12 muffins.
 
From Washington Post, adapted from a recipe at NickMalgieri.com, based on an original recipe from Cara Tannenbaum

Jam-Filled Doughnut Muffins

For the muffins:

2 cups all-purpose flour

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

5 to 6 teaspoons jam or preserves

For the topping:

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons unsalted butter, melted

Make the muffins:

Heat oven to 350° F.  Grease 10 cavities of a standard muffin pan, or use muffin papers.

Stir together the flour, sugar, baking powder, and salt.  Make a well in the center of the mixture.  In a separate bowl, mix the milk, oil, egg, and vanilla.  Add to the flour mixture, and stir just until combined.

Fill each muffin cup about 2/3 full with batter, leaving about 3 tablespoons of batter in the bowl.  Place about 1/2 teaspoon of jam in the center of each filled muffin cup.  Top with just enough of the reserved batter to cover the jam.

Bake for 18 to 20 minutes, or until the edges are browned and the muffins are set.  Set aside to cool slightly.

Make the topping:

Combine the sugar and cinnamon in a shallow bowl.

Brush the melted butter over the tops of each muffin. Dip each muffin, top-side down, into the cinnamon-sugar to coat.

Makes 10 muffins.

From Bake or Break blog, recipe slightly adapted from Taste magazine

Doughnut Muffins

1/4 cup (57g) butter

1/4 cup (50g) vegetable oil

1/2 cup (99g) granulated sugar

1/3 cup (71g) brown sugar

2 large eggs

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 to 1 1/4 teaspoons ground nutmeg, to taste

3/4 teaspoon salt

1 teaspoon vanilla extract

2 2/3 cups (319g) unbleached all-purpose flour

1 cup (227g) milk

Topping:

3 tablespoons (43g) melted butter

3 tablespoons (39g) cinnamon sugar (mix 1 part cinnamon to 4 parts sugar)

Heat the oven to 425°F.

Lightly grease a standard muffin tin, or line with 12 paper muffin cups, and grease the cups with nonstick vegetable oil spray; this will ensure that they peel off the muffins nicely.

In a medium-sized mixing bowl, cream together the butter, vegetable oil, and sugars until smooth.  Add the eggs, beating to combine.  Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.

Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and making sure everything is thoroughly combined.

Spoon the batter evenly into the prepared pan, filling the cups nearly full.

Bake the muffins for 15 to 17 minutes, or until they're a pale golden brown and a cake tester inserted into the middle of one of the center muffins comes out clean.

Remove them from the oven, and let them cool for a couple of minutes, or until you can handle them. While they're cooling, melt the butter for the topping (this is easily done in the microwave).

Use a pastry brush to paint the top of each muffin with the butter, then sprinkle with the cinnamon-sugar, or simply dip the tops of muffins into the melted butter, then roll in the cinnamon-sugar.

Serve warm, or cool on a rack and wrap airtight.  Store for a day or so at room temperature.

Makes 12. 

From King Arthur Flour

Perfect Corn Muffins

2 cups (280 grams) yellow cornmeal, to be divided

1 cup (130 grams) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 1/4 teaspoons fine sea or table salt

1 1/4 cups (300 ml) milk (whole milk is best here)

1 cup (240 grams) sour cream (full-fat plain yogurt should work here too)

8 tablespoons (115 grams) unsalted butter, melted and cooled slightly

3 to 5 tablespoons (35 to 60 grams) sugar, as desired

2 large eggs

Heat oven to 425°F.  Either grease a 12-cup standard muffin tin or line it with disposable liners.

Whisk 1 1/2 cups cornmeal, flour, baking powder, baking soda and salt together in a medium bowl.  In a large bowl (if you have a microwave) or a medium saucepan (if you do not), combine milk and remaining 1/2 cup cornmeal.  In a microwave, cook cornmeal–milk mixture for 1 1/2 minutes, then whisk thoroughly, and continue to microwave in 30-second increments, mixing between them, until it’s thickened to a batter-like consistency, i.e. the whisk will leave a clear line across the bottom of the bowl that slowly fills in.  This will take 1 to 3 minutes longer.  On the stove, cook cornmeal mixture over medium heat, whisking constantly, until it thickens as described above, then transfer to a large bowl.

Whisk butter, then sugar, then sour cream into cooked cornmeal until combined.  At this point, the wet mixture should be cool enough that adding the eggs will not scramble them, but if it still seems too hot, let it cool for 5 minutes longer.  Whisk in eggs until combined.  Fold in flour mixture until thoroughly combined and the batter is very thick.  Divide batter evenly among prepared muffin cups; it will mound slightly above the rim.

Bake until tops are golden brown and toothpick inserted in center comes out clean, 13 to 17 minutes, rotating muffin tin halfway through baking to ensure even cooking.  Let muffins cool in muffin tin on wire rack for 5 minutes, then remove muffins from tin and let cool 5 minutes longer.  Serve warm.

Makes 12 muffins.

From Cooks Illustrated via Smitten Kitchen

Cranberry-Orange Whole Wheat Muffins

Muffins:

1 1/2 cups (170 grams) whole wheat flour or white whole wheat flour

3/4 cup (67 grams) quick-cooking oats

1/2 cup (50 grams) nonfat dry milk

2/3 cup (131 grams) sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (99 grams) fresh or frozen cranberries, chopped, or sweetened dried cranberries (113 grams)

1 tablespoon orange zest

2 large eggs

3/4 cup (170 grams) milk

1/3 cup (67 grams) vegetable oil or melted butter (74 grams)

Glaze:

2 tablespoons (28 grams) orange juice

3 tablespoons (35 gram) sugar or 1 cup (114 grams) confectioners' sugar, sifted

Heat the oven to 375°F. Grease the wells of a 12-cup muffin tin, or line with papers, and grease the inside of the papers.

In a medium-sized bowl, whisk together the dry ingredients, then stir in the cranberries.

Whisk together the orange zest, eggs, milk, and oil or melted butter.  Add the wet ingredients to the dry ingredients, stirring until blended; don't beat, or your muffins will be tough.  Fill the muffin cups or liners about 3/4 full.  Bake for 18 to 20 minutes, until they're golden brown.

Remove the muffins from the oven, leave them in the pan for 5 minutes, then take out of the pan and transfer them to a rack to finish cooling.

To make the glaze:

In a small saucepan or the microwave, stir together the glaze ingredients. Bring just to a boil, to dissolve the sugar.  Dip the tops of the warm muffins into the glaze.

Store on the counter for three days, or freeze for up to 3 months.

Makes 12 muffins.

From King Arthur Flour

Banana Muffins

1/2 cup yogurt

1 large egg

1/4 cup vegetable oil

1 1/2 cups mashed banana (2 to 3 large bananas)

3/4 cup granulated sugar

1 cup oat bran

1 1/2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon nutmeg

Topping:

1/4 cup brown sugar

1/4 cup old-fashioned rolled oats

2 tablespoons unbleached all-purpose flour

1/4 teaspoon cinnamon

1 tablespoon soft butter

Heat oven to 375°F.  Grease a standard muffin tin, or line with papers and grease the papers.

Combine the yogurt, egg, oil, mashed banana, sugar, and oat bran in a bowl.  Whisk together and set aside for 10 minutes.

Whisk together the flour, baking powder, salt, baking soda, and nutmeg.

Work the topping ingredients together until the mixture is crumbly.

Whisk the banana mixture into the flour mixture. Scoop into the prepared muffin cups, filling them almost full; the muffins won't rise much.  Sprinkle muffins with the topping. 

Bake the muffins for 20 to 24 minutes, until the muffins are set and browned.  Remove from the oven and let rest in the pan for 5 minutes.  Remove from the pan and enjoy warm.

Makes 12 muffins.

From King Arthur Flour.

Blueberry Peach Muffins

2 1/4 cups unbleached all-purpose flour (270 grams) or white whole wheat flour (255 grams), or a combination of the two

1 teaspoon salt

2 1/4 teaspoons baking powder

1 cup (212 grams) dark brown sugar, packed

1/4 teaspoon ground allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon cinnamon

1 large egg

1/3 cup (74 grams) vegetable oil

2/3 cup (141 grams) milk

3/4 cup (127) small whole blueberries or other fruit, diced

1/2 cup (85 grams) diced peaches (not peeled)

Granulated sugar, for topping

Heat the oven to 400°F. Grease (or line with papers) a standard muffin pan.

Combine the flour, salt, baking powder, brown sugar, allspice, nutmeg and cinnamon in a large bowl.  Stir in the egg, vegetable oil and milk, then gently fold in the fruit.

Heap batter into muffin cups; they'll be very full. Sprinkle with granulated sugar.  Bake for 25 to 30 minutes, or until the muffins test done.

The muffins may be stored well-wrapped at room temperature for 3 days or frozen for a month.

Makes 12 muffins.

From King Arthur Flour (quantity halved)

Bakery-Style Chocolate Chip Muffins

3 cups (375 grams) all-purpose flour (be very careful not to overmeasure)

4 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

2 eggs, at room temperature

1 cup (200 grams) granulated sugar

1 cup (240ml) milk or buttermilk , at room temperature

1/2 cup (120ml) canola oil (or vegetable oil/melted coconut oil)

1 teaspoon vanilla extract

1 1/2 cups (270g) semi-sweet chocolate chips (or chocolate chunks/dark chocolate/milk chocolate)

Coarse sugar for sprinkling (optional)

Heat oven to 425°F degrees. Spray your muffin tin of choice with non-stick spray or line with muffin liners. Set aside.

In a large bowl, gently toss together flour, baking powder, salt, cinnamon, and nutmeg. Mix until all dry ingredients are combined – a 20-second toss to disburse everything together. Set aside.

In a medium bowl, whisk together eggs and sugar until combined. Mix in milk, oil, and vanilla. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand with a wooden spoon. Avoid overmixing. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be VERY thick and somewhat lumpy. Fold in the chocolate chips.

Divide batter among prepared muffin tins, filling all the way to the top. Top with a sprinkle coarse sugar, if preferred.  Bake at 425°F degrees for 5 minutes.  Reduce oven temperature to 375 and continue to bake for 13-14 minutes until tops are lightly golden and centers appear set. (Alternatively, for 6 jumbo muffins, bake at 425°F for 5 minutes, then reduce oven temperature to 375 and continue to bake for 25-26 minutes. For 30 mini muffins, bake for 11-12 minutes at 375°F the entire time.)

Allow to cool for 10 minutes in pan before enjoying.  Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. Muffins freeze well, up to 3 months.

Makes 12-16 standard-sized muffins, 6 jumbo-sized muffins, or 30 mini-muffins.

From Sally’s Baking Addiction blog

Oatmeal Muffins

1 1/2 cups unbleached all-purpose flour

1/2 cup quick-cooking or old-fashioned oats

1/2 cup brown sugar

1/2 teaspoon salt

1 tablespoon baking powder

1 cup milk

1/3 cup vegetable oil or softened butter

2 large eggs

1 teaspoon vanilla extract

Heat oven to 400°F.  Lightly grease a standard muffin pan, or line the pan with papers and grease the papers.

In a large bowl, stir together flour, oats, sugar, salt and baking powder. In a separate bowl, beat together the milk, oil or butter, eggs, and vanilla.  Gently stir the wet ingredients into the dry ingredients, mixing only enough to blend. Spoon the batter into 12 muffin cups.

Bake the muffins for 20 minutes, or until they're golden brown. Remove them from the pan and cool completely on a rack.

Makes 12 muffins.

From King Arthur Flour

Blueberry Muffins

2 cups unbleached all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 large egg

3/4 cup sugar 

4 tablespoons unsalted butter, melted and cooled slightly

1 1/4 cups sour cream

1 1/2 cups fresh or frozen blueberries, preferably wild

Heat oven to 350°F.  Grease a 12-cup muffin tin.

Whisk flour, baking powder, and salt in a medium bowl until combined.  Whisk egg in a second medium bowl until well-combined and light-colored, about 20 seconds.  Add sugar and whisk vigorously until thick and homogeneous, about 30 seconds.  Add melted butter in 2 or 3 steps, whisking to combine after each addition.  Add sour cream in 2 steps, whisking just to combine.

Add berries to dry ingredients and gently toss to combine.  Add sour cream mixture and fold with rubber spatula until batter comes together and berries are evenly distributed, 25 to 30 seconds.  (Small spots of flour may remain and batter will be thick - do not overmix.)

Use an ice cream scoop or a large spoon to drop batter into cups of greased muffin tin.  Don't overfill the cups.  Bake until light golden and a toothpick inserted into center of muffin comes out clean, 25 to 30 minutes, rotating the pan from front to back halfway through the baking time.  Invert the muffins onto a wire rack, stand them upright, and cool for 5 minutes.  

Makes 12 muffins.

From Cooks Illustrated, September 2001

Maple Bran Muffins

1 cup unbleached all-purpose flour
1 cup bran flakes
1 teaspoon baking soda
1/3 cup raisins
1/3 cup sliced almonds
1 cup sour cream or yogurt
1 cup maple syrup
2 eggs

Heat oven to 400° F. Grease a 12-cup muffin tin.

Combine the flour, bran, and baking soda.  Stir in the raisins and nuts.  In a separate bowl, beat together the sour cream or yogurt, maple syrup, and eggs.  Add the wet ingredients to the dry and mix for 20 seconds only.

Fill cups of greased muffin tin two-thirds full.  Bake for 20 minutes.

Makes 12 muffins.


From The King Arthur Flour 200th Anniversary Cookbook by Brinna Sands

Banana-Chocolate Chip Muffins

1 1/2 cups all-purpose flour

1/3 cup sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup mashed ripe bananas (about 2 large)

1 large egg

1/2 cup unsalted butter, melted

1/4 cup milk

1/4 cup sour cream

3/4 cup semisweet chocolate chips

Heat oven to 350°F.  Line twelve 1/3-cup muffin cups with foil muffin liners.

Mix flour, sugar, baking powder, and salt in a large bowl.  Mix mashed bananas, egg, melted butter, milk, and sour cream in a medium bowl.  Stir banana mixture into dry ingredients until just blended (do not over-mix).  Stir in chocolate chips.

Divide batter among prepared muffin cups, filling each about 3/4 full.  Bake muffins until tops are pale golden and tester inserted into center comes out with some melted chocolate attached but no crumbs, about 32 minutes.  Transfer muffins to rack and cool.

Makes 12 muffins.

From Evelyn's Coffee Bar in Banff, Canada, via Epicurious, with a few changes