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DIY BROKEN KEY EXTRACTOR SERIES

You can use oil instead of butter but keep in mind that the texture of the muffins will be much softer.

If you like this basic muffin recipe, try these others: Coarsely chopped baking chocolate will work great also. Stir in ¾ cup to 1 cup semi-sweet chocolate chips.

Chocolate Chip Muffins – Add 1 teaspoon vanilla extract.Lemon Poppy Seed Muffins – Replace ¼ cup of the milk with fresh lemon juice.Apple Cinnamon Muffins – Use brown sugar instead of white sugar.And fold in ¾ cup to 1 cup of fresh cranberries. Cranberry Orange Muffins – Replace ¼ cup of the milk with orange juice.Raspberries and diced strawberries also work well. Stir in ¾ cup to 1 cup of fresh blueberries. Blueberry Muffins – Add 1 teaspoon vanilla extract.The possibilities are endless with this base recipe, but here are a few to get you started: You can mix in different extract flavors, your favorite fruit, nuts, even savory options. I’ll leave detailed instructions in the recipe down below. If you wish to use Greek yogurt, you’ll need to thin it with water first. Buttermilk, sour cream or yogurt can be used in place of whole milk.Make the muffins gluten-free by using Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.A combination of oil and butter works well! Use ¼ cup of oil and ¼ cup of melted butter.The muffins are done when a toothpick inserted into the center comes out with only a few moist crumbs attached. Line a muffin pan with paper liners or you can lightly grease the muffin cups.ĭivide the batter evenly between 12 muffin cups and bake for 20-25 minutes. Once you see no visible streaks of dry flour, stop stirring! You want to be extra careful here because over mixing will result in a tough, chewy muffin. Use a silicone spatula to fold the two mixtures together just until all the flour is moistened. Step 3: Combine the wet and dry ingredientsĭump the flour mixture into the butter mixture. Use the whisk to stir until everything is well combined. In a large bowl, add the melted and cooled butter, eggs, and milk. It’s important to let it cool so it doesn’t scramble the eggs when you mix them together. I prefer to use melted butter that has cooled. Set them out 30 minutes to 1 hour before you begin making the muffins. The eggs and milk must be at room temperature.

Use the back of a knife to level off the cup. Instead, fluff the flour with a fork and lightly spoon it into the measuring cup. Flour compacts and you’ll end up with too much flour this way. Don’t scoop the flour out of the container with the measuring cup.

Important note: Make sure you properly measure the flour before you begin. Place the flour, sugar, baking powder, and salt in a small bowl and use a whisk to stir until everything is well combined. I’ll leave more details on the variations down below. Blueberries, strawberries, lemon zest, and orange zest are just a few examples of mix-ins.

The batter is sturdy enough to support anything you’d like to add in.

The right amount of liquid is used to achieve a dense muffin that isn’t dry.

Then, the two are mixed together just until combined. The wet ingredients are mixed together in another bowl. The dry ingredients are mixed together in one bowl. I started with the basic muffin ratio and adjusted the ingredients until I achieved the texture I prefer. I prefer my muffins to be dense but soft in the middle and crisp on the top. I’m not a fan of muffins baked this way because they are too soft and spongy. The traditional ratio for muffins and quick bread is 2 parts flour, 2 parts liquid, 1 part egg, and 1 part butter. Muffins fall into the “quick bread” category and are essentially flavored pancake batter that’s baked in muffin tins. Try making cranberry orange muffins with this recipe.

DIY BROKEN KEY EXTRACTOR SERIES

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.