How to Make Muffins

Sure, you probably already know how to make muffins, but have you tried making them with cheese, poppy seeds, or oatmeal? There are so many different ways you can dress up an everyday muffin and turn it into a culinary masterpiece. By adding just a few unusual ingredients to this basic muffin recipe, your muffins can go from sweet to savory or from breakfast to dinner. Muffins were "invented" when home cooks decided to separate their quick-bread batter into smaller portions rather than cook it all in a single pan. The smaller breads or "muffin cakes" cooked much faster than a large pan of batter, and the muffins were easier to carry and less crumbly than a slice of quick bread.
Hi! It's Miranda with and today I'm gonna show you how to make Muffins. Now, once you have this basic muffin recipe down, you can make all sorts of delicious muffin combinations. This is just a great, simple muffin batter recipe. So, without further adieu, let's get baking. I have our ingredients all laid out here. We're going to begin with 1-3/4 cup of all-purpose flour, 1/3 cup of sugar, 2 teaspoons of baking powder, 1/4 teaspoon of salt, 1 egg (beaten), 3/4 cup of milk, and 1/4 cup of cooking oil. So, we are going to begin. I'm just gonna grab my dry ingredients here and we're just gonna-- gonna pop them together, so the baking powder and the salt. And, I'm just gonna give this just like a nice little mix, just until they're all combined. Now, we're just gonna make a well in the center, so you can use your fingers or you can just, you know, use the spatula but you're just gonna make a well for our wet ingredients eventually to be added into. Okay, perfect. Speaking of the wet ingredients, let's put our egg, oil, and milk in this larger bowl here. And, we're just gonna mix this together until it's nice and combine. I find that the whisk works really well for this purpose. You may notice sometimes that oil can be a little bit fussy and does it always want to play well with others, so whisk would really help everything to combine. Now, what we're going to do is combine these two. So, we are just going to pour the wet ingredients right into that well. They're right into the middle. Look at that. And, we are just gonna stir this until the dry ingredients are moisten. This batter will be lumpy and that's totally okay because we don't want to over mix. We're just gonna gently stir this until it's all combined and all the flour and those dry ingredients are nice and wet. And look at that. As you see we've got lumps, that's perfectly okay. That's gonna happen here. This is what your batter should look like, a little bit lumpy but nice and combined. So, our oven is behind me. It's preheated at 400 degrees and I have this muffin tin right here which is already been greased or you could use little, you know, muffin papers, little cupcake holders if you want them instead. And, just using the spoon, I'm gonna fill these each with 2/3 of the weight full. And then, once they're filled I'm going to pop them in the oven for 18 to 20 minutes until I can insert like a toothpick in the center and it comes out nice and clean. And then, we'll let them cool in a wire rack and we'll be ready to enjoy our muffins. Alright, so my muffins are out of the oven. I transferred them here to this wire rack, so that they can cool. They look how beautiful, delicious. If you allow them just to cool in the muffin tins themselves, it would just continue to cook. Obviously, the tin is metal and it holds that heat, so they continue to cook as they cool. So, that's why it's important to just pop them out. Put them on a nice, cool wire rack like this and let them cool and there you have it. That's how you make Muffins.

What You'll Need

  • 1 3/4  cups all-purpose flour

  • 1/3  cup sugar

  • 2   teaspoons baking powder

  • 1/4  teaspoon salt

  • 1   egg, beaten

  • 3/4  cup milk

  • 1/4  cup cooking oil

  • 1   recipe Streusel Topping (optional for plain and sweet variations)

Streusel Topping
  • 3   tablespoons all-purpose flour

  • 3   tablespoons brown sugar

  • 1/4  teaspoon ground cinnamon

  • 2   tablespoons butter

  • 2   chopped pecans or walnuts

Step By Step

Preheat oven to 400 degrees F. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
In another bowl combine egg, milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy).
Spoon batter into prepared muffin cups, filling each 2/3 full. If desired, sprinkle Streusel Topping over muffin batter in cups. Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.
Makes 12 muffins.

Streusel Topping
In a small bowl stir together flour, brown sugar, and cinnamon. Cut in butter until the mixture resembles coarse crumbs. Stir in chopped pecans or walnuts.

  • Poppy Seed Muffins: Prepare as above, except increase sugar to 1/2 cup and add 1 tablespoon poppy seeds to flour mixture.
  • Cheese Muffins: Prepare as above, except stir 1/2 cup shredded cheddar cheese or Monterey Jack cheese into flour mixture.
    Per muffin: 155 cal., 7 g total fat (2 g sat. fat), 24 mg chol., 158 mg sodium, 19 g carbo., 0 g dietary fiber, 4 g protein.
    Daily Values: 2% vit. A, 10% calcium, 5% iron
    Exchanges: 1 Starch, .5 Other Carbo., 1 Fat
  • Blueberry Muffins: Prepare as above, except fold 3/4 cup fresh or frozen blueberries and, if desired, 1 teaspoon finely shredded lemon peel into batter.
  • Banana Muffins: Prepare as above, greasing muffin cups (do not use paper bake cups). Reduce milk to 1/2 cup. Stir 3/4 cup mashed banana and 1/2 cup chopped nuts into flour mixture along with the egg mixture.
    Per muffin: 184 cal., 9 g total fat (1 g sat. fat), 18 mg chol. 126 mg sodium, 24 g carbo., 1 g dietary fiber, 4 g protein.
    Daily Values: 1% vit. A, 3% vit. C, 6% calcium, 6% iron
    Exchanges: 1 Starch, .5 Other Carbo., 1.5 Fat
  • Cranberry Muffins: Prepare as above, except combine 1 cup coarsely chopped cranberries and 2 tablespoons additional sugar; fold into batter.
  • Oatmeal Muffins: Prepare as above, except reduce flour to 1-1/3 cups and add 3/4 cup rolled oats to flour mixture.
Knowing how to make muffins is one thing, but turning them into designer delights with fruits, herbs, and cheese will boost your culinary reputation around town (or at least around the house).

nutrition information

Per Serving: cal. (kcal) 136, Fat, total (g) 5, chol. (mg) 19, sat. fat (g) 1, carb. (g) 19, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 2, sugar (g) 6, pro. (g) 3, vit. A (IU) 49, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 8, Cobalamin (Vit. B12) (g) 0, sodium (mg) 128, Potassium (mg) 45, calcium (mg) 61, iron (mg) 1, Starch () 1, Other Carb () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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