Muffins

Name: Basic Muffin Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 cups flour; 2 tbsp cornstarch; 2 tsp baking powder; 1/2 tsp salt; 1/4 cup butter softened; 1/2 cup vegetable oil; 1 cup of white sugar; 2 large eggs; 1 1/2 tsp vanilla extract; 1/2 cup whole milk; 1-2 cups of fresh blueberries (raisins, chocolate chips or other add ins)

Nothing beats a freshly baked muffin piping hot from the oven and slathered with butter or jam! Muffins are not only a go to breakfast recipe in our house – my 6 Week Refrigerator Bran Muffins are a working parents saviour!- they are also a school lunch staple. Try my Chocolate Chip Banana Muffins for a great way to use up those bananas in your freezer and have a great lunch or snack for the family. Muffins are easy to freeze and are a wonder food to batch bake ahead of time.

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Basic Muffin Recipe

This recipe is for a basic base muffin batter that you can add up to two cups of other ingredients to. This will yield around 12 muffins if you add the other ingredients.

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Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 12

Keywords: muffin recipe

Ingredients

2 cups flour
2 tbsp cornstarch
2 tsp baking powder
1/2 tsp salt
1/4 cup butter softened
1/2 cup vegetable oil
1 cup of white sugar
2 large eggs
1 1/2 tsp vanilla extract
1/2 cup whole milk
1-2 cups of fresh blueberries raisins, chocolate chips or other add ins

Instructions

Pre-heat the oven to 375 degrees F.
Fill a 12 well muffin tray with muffin liners, or spray the muffin wells with non-stick cooking spray.
In a medium bowl, whisk together the flour, cornstarch, baking powder and salt.
In a larger bowl attached to stand mixer or with a hand held beater, beat the butter, oil and sugar for two minutes, until creamy.
Add the eggs one at a time, making sure that you are scraping down the sides of the bowl and beating well after each addition.
Beat in the vanilla.
Gradually add the flour mixture and milk, alternating between the two, mixing on low speed the entire time to combine.
Fold in the added ingredient of choice until mixed throughout the batter evenly.
Divide the batter evenly between the muffin wells - they will be full! I like to use a cookie dough scoop or an ice cream scoop with a wire scraper inside to get nice, rounded muffin tops.
Bake for 20-25 minutes, until the tops are beautifully browned and the top springs back when touched. If you have one, insert a cake tester to make sure that they are done.
Remove from the oven and cool.

Nutrition Facts

Calories: 283kcal, Carbohydrates: 36g, Protein: 3g, Fat: 14g, Saturated Fat: 10g, Cholesterol: 38mg, Sodium: 147mg, Potassium: 139mg, Sugar: 18g, Vitamin A: 180IU, Vitamin C: 1.2mg, Calcium: 56mg, Iron: 1.2mg

How to Store Muffins in Your Freezer

If you store them properly following the directions below, muffins will be fine in the freezer for 2-3 months, anything past that the quality and taste can be affected.

To freeze muffins that you have baked :

cool the muffins to room temperature.
wrap the muffins tightly in plastic freezer wrap and place in heavy-duty freezer bag.
freeze

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