how to make muffins?

The process of creating a muffin batter is quite simple. Using two bowls, combine your dry ingredients in one bowl and your wet ingredients in another, then add the liquid ingredients to the dry and mix only until the batter comes together. In culinary terms, this mixing process is called the Muffin Method (yes, that is the technical term!). The process is fast and easy; However, the common downfall is that the batter can quickly become overmixed, resulting in a tough, coarse texture. Below are the essential steps of how to make muffins that will ensure success every time. To begin, let's start with a classic basic muffin recipe and discuss the Muffin Method in detail.

Grease muffin cups by brushing the bottoms and sides with shortening or softened butter, or spraying them with nonstick cooking spray. Or use paper liners, which don't require greasing.

In a mixing bowl, sift all your dry ingredients together. This would include your flour, sugar, baking powder, and salt. Once the ingredients have been well blended, create a well in the center of the dry mixture and set the bowl aside.

In a separate bowl, combine all liquid ingredients, including any melted fat or oil. For this basic recipe, the liquid items would include an egg, milk, and oil. To help make ensure there is minimal mixing in the next step, make sure to whisk these liquid items together completely (including the egg).

Add your liquid mixture into the well of the dry ingredients and mix all ingredients lightly just until the dry ingredients are moistened. The most important factor is that there should be as little mixing as possible. Resist the urge to create a smooth batter; It is normal for the batter to look lumpy. If the batter is mixed for too long, the gluten in the flour will develop and create a tough texture when the muffins are baked.

Spoon the muffin batter into the prepared muffin cups, about ⅔ full. If you have chosen to add a topping, such as a crumble or a streusel, sprinkle this over the tops of the muffin batter before baking.

Bake in an oven for about 18-20 minutes or until a cake tester or toothpick inserted near the centers comes out clean. You'll also know the muffins are finished baking when they have a golden color, the tops are rounded, and the edges of the muffins are firm. Let the baked muffins cool on a wire rack for a few minutes or until they're cool enough to handle.

Muffins are ideally served the same day they are baked, but if you have extra muffins, be sure that they have cooled completely before storing. Most muffins will store best in an airtight container at room temperature for up to four days. Consider adding a paper towel under the muffins and another lightly on top of the muffins to help absorb any moisture to help prevent the muffins from becoming stale quickly.

This basic muffin recipe is simple yet soft and buttery. The simple muffin base is easy to make and it can be flavored with a variety of mix-ins. You’ll be sinking your teeth into buttery, soft muffins in no time!

I’m adding to my baking basics series with a plain muffin recipe that is great as it is or flavored with your favorite mix-ins. Try making cranberry orange muffins with this recipe. It’s superb!

Muffins fall into the “quick bread” category and are essentially flavored pancake batter that’s baked in muffin tins.

The traditional ratio for muffins and quick bread is 2 parts flour, 2 parts liquid, 1 part egg, and 1 part butter.

I’m not a fan of muffins baked this way because they are too soft and spongy. I prefer my muffins to be dense but soft in the middle and crisp on the top.

I started with the basic muffin ratio and adjusted the ingredients until I achieved the texture I prefer.

Plain muffins call for standard pantry ingredients. You most likely have these on hand already. Let’s go over what you need…

This recipe is so quick and easy, you could do it with your eyes closed! Not really, but you know what I’m trying to get at here. You need two bowls, a whisk, and a spatula. That’s it!

The Batter – A Basic muffin batter shouldn’t be too sweet. A good rule of thumb is to use as much sugar as butter. And take care not to over mix when combining the ingredients.

It’s as easy as it sounds. Place the flour, sugar, baking powder, and salt in a small bowl and use a whisk to stir until everything is well combined.

Important note: Make sure you properly measure the flour before you begin. Don’t scoop the flour out of the container with the measuring cup. Flour compacts and you’ll end up with too much flour this way.

Instead, fluff the flour with a fork and lightly spoon it into the measuring cup. Use the back of a knife to level off the cup.

The eggs and milk must be at room temperature. Set them out 30 minutes to 1 hour before you begin making the muffins.

I prefer to use melted butter that has cooled. It’s important to let it cool so it doesn’t scramble the eggs when you mix them together.

In a large bowl, add the melted and cooled butter, eggs, and milk. Use the whisk to stir until everything is well combined.

Dump the flour mixture into the butter mixture. Use a silicone spatula to fold the two mixtures together just until all the flour is moistened.

You want to be extra careful here because over mixing will result in a tough, chewy muffin. Once you see no visible streaks of dry flour, stop stirring!

It’s okay if the batter is lumpy. That’s completely normal for muffins.

Line a muffin pan with paper liners or you can lightly grease the muffin cups.

Divide the batter evenly between 12 muffin cups and bake for 20-25 minutes. The muffins are done when a toothpick inserted into the center comes out with only a few moist crumbs attached.

You can mix in different extract flavors, your favorite fruit, nuts, even savory options. The possibilities are endless with this base recipe, but here are a few to get you started:

If you like this basic muffin recipe, try these others: