Back to Basics {Recipe: Basic Muffins}

These muffins are one of the first things I learned to bake on my own as a kid. I still recall my mom cautioning me not to over mix the batter or else I will have tough muffins.  The recipe based on a Betty Crocker recipe from the 1970s. This recipe can be fun to experiment with by using add-ins such as blueberries, chocolate chips, raisins, nuts and/or other dried fruits. In addition, they can be topped with sugar, crumb topping, or glaze. 

Basic Muffin Recipe

Preheat oven to 400ºF. Line muffin tin with baking cups or grease the wells; set aside.

In a medium size mixing bowl, sift or whisk together:

2 cups flour

1/3 cup sugar

3 teaspoons baking powder

1 teaspoon kosher salt

In a small mixing bowl, whisk together:

1 egg

1/4 cup vegetable or canola oil 

1 cup milk

Make a well in the dry ingredients, then pour wet ingredients into the well and stir together until just combined.  Distribute batter equally into the wells of the prepared muffin tin. Bake for 18-22 minutes, or until toothpick inserted to the center one of the muffins comes out clean. 

Makes 10-12 muffins, I get 10 muffins when using an ice cream scoop to to fill the wells.

Enjoy!