MUFFIN MIX BASE RECIPE HOW TO
MUFFIN MIX BASE RECIPE FREE

When ready to enjoy, just pop them in a preheated 350☏ oven for a few minutes until warm. Seal them in a bag and freeze them for up to 3 months. In case you have superhuman willpower, and don’t devour your muffins within a day, store them. If it doesn’t, toss it and buy a new can.

To test yours, measure out ½ cup of hot tap water.

Check your baking powder for freshness! It’s important that you aren’t using old baking powder, or you won’t get the rise to your muffins.

Make sure your oven is preheated to 425☏ before you put in your muffins, and resist the urge to open the door and peek at them! The dome will start to appear after about 10 minutes.

The trick to getting those gorgeous high domes to your muffins is twofold: the high heat of the oven and the baking powder.Stick to about 1 ½ total teaspoons of spice. Just add them in with your dry ingredients. Cinnamon, allspice, cloves, ginger, and other “warm” spices are excellent additions to the oatmeal batter. The oatmeal muffins won’t be quite as lofty as the others, but they still look gorgeous and taste delicious. You can stick with regular granulated sugar, or substitute brown sugar for an earthier, more caramelized sweetness.

Instead of using 2 cups of flour, use 1 cup of rolled oats and 1 1/4 cups of flour. Make a heartier muffin with the addition of rolled oats. Consider adding some spices to the dry ingredients to complement your fruit of choice: Cinnamon with apple, cardamom with pear, and so on. Chopped peaches, pears, apples, and nectarines are fantastic.

MUFFIN MIX BASE RECIPE FREE

That’s fine! But don’t be alarmed if it does.įeel free to substitute other fruits here, too. You can use frozen fruit ( read more here on how), but keep in mind that it will likely streak your batter with color. Proceed with the rest of the recipe as usual. Stir well to coat the berries with the flour mixture coating the berries in flour helps to suspend them in the batter and keeps them from sinking to the bottom. To make berry muffins, add 11/2 cups of fresh berries to the dry ingredients. You’re now ready to experiment with variations. Your muffins are perfect! You’re a domestic god(dess)! What next? Remove them from the oven, and as soon as you can handle them, transfer them to a rack to cool. Make sure you don't leave them in the pan, or the residual heat of the pan can steam the muffins and make them tough instead of delicate. I recommend eating at least one warm, because carpe diem and all that. Start checking on them after 15 minutes, and take them out as soon as they're golden brown on the top. Be sure to use this type of sugar, as it doesn’t melt during baking unlike regular sugars.īake the muffins for 15 to 20 minutes. If you want a little glitz (and who doesn’t?), sprinkle the tops of the muffins with coarse sparkling sugar. And we’re all about good-looking muffins! Using a scoop ensures that the cups are filled evenly, so your muffins look nice and uniform. I find our scone and muffin scoop very useful here. The trick to keeping your muffins light and lofty is to mix just until the batter comes together.įill the cups of the muffin pan about three-quarters of the way full. Make sure to blend them thoroughly! You don’t want to over-mix once you add the dry ingredients, so it’s important to really whisk the liquid ingredients well.Īdd the dry ingredients to the wet ingredients and stir lightly with a fork, or fold together with a spatula. In a separate bowl, whisk together the milk, vanilla, vegetable oil or butter, and eggs. You can use either all-purpose flour or pastry flour all-purpose flour gives you a sturdier muffin while a pastry flour muffin will be lighter and more delicate. Whisk together the flour with the sugar, baking powder, and salt. Or, line the pan with paper liners and grease the liners.

MUFFIN MIX BASE RECIPE HOW TO

We’ll show you how to make it, along with two classic variations: oatmeal and berry.Ģ cups (240g) King Arthur Unbleached All-Purpose Flourġ/4 cup (50g) vegetable oil or 4 tablespoons (57g) butter, meltedįirst, preheat your oven to 425☏ and lightly grease the cups of a 12-cup standard muffin pan. Left to right: basic blueberry muffins, basic muffins, basic oatmeal muffins The formula yields a basic, plain muffin that you can easily dress up with any manner of ingredients, from spices to fresh fruit. Our basic muffin recipe is exactly what you need. Often, recipes yield an overly sweet, rich muffin that’s really just cake masquerading as a breakfast food. When you break off a piece of the muffin top, it should pull away in craggy chunks. It should have a high, lofty dome and a crackly cap that spills over the muffin liner. Tender and just slightly moist, an excellent muffin should boast a fine but sturdy crumb.

Muffin mix base recipe