Easy muffins recipe

Chapter 1: Ingredients

To make a batch of 12 muffins, you will need the following ingredients:

• Dry Ingredients:
  • 2 cups (240g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
• Wet Ingredients:
  • 1 cup (240ml) milk
  • 1/2 cup (120ml) vegetable oil (or melted butter)
  • 2 large eggs
  • 2 teaspoons vanilla extract
• Optional Add-Ins:
  • 1 cup (150g) fresh or frozen berries (blueberries, raspberries, etc.)
  • 1 cup (170g) chocolate chips
  • 1 cup (120g) chopped nuts (walnuts, pecans, etc.)
  • 1 cup (150g) dried fruit (raisins, cranberries, etc.)

Chapter 2: Equipment

Before you start, gather the necessary equipment:

• Muffin tin
• Paper muffin liners or non-stick cooking spray
• Mixing bowls (one large, one medium)
• Whisk or electric mixer
• Spatula
• Measuring cups and spoons
• Cooling rack

Chapter 3: Preparation

1. Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
3. Mix Wet Ingredients: In a medium mixing bowl, whisk together the milk, vegetable oil (or melted butter), eggs, and vanilla extract until smooth.

Chapter 4: Combining Ingredients

1. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixtures together until just combined. Be careful not to overmix; a few lumps are fine.
2. Add Optional Add-Ins: If you’re adding berries, chocolate chips, nuts, or dried fruit, gently fold them into the batter at this stage.
   

   Chapter 5: Baking the Muffins

   1. Fill the Muffin Tin: Using a spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
   2. Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs attached.
   3. Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a cooling rack to cool completely.

   Chapter 6: Serving and Storing

   1. Serving: Enjoy your muffins warm or at room temperature. They pair perfectly with a cup of coffee, tea, or a glass of milk.
   2. Storing: Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the muffins for up to 3 months. To freeze, place the cooled muffins in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container.

   Chapter 7: Variations and Tips

   1. Flavor Variations:
      • Lemon Poppy Seed: Add the zest of one lemon and 1 tablespoon of poppy seeds to the dry ingredients.
      • Banana Nut: Replace half of the milk with mashed ripe bananas and add 1 cup of chopped nuts.
      • Cinnamon Swirl: Mix 1/4 cup of sugar with 1 teaspoon of ground cinnamon and swirl it into the batter before baking.
   2. Baking Tips:
      • Don’t Overmix: Overmixing the batter can result in tough, dense muffins. Mix until just combined.
      • Room Temperature Ingredients: Using room temperature eggs and milk helps create a smoother batter and better rise.
      • Check for Doneness: Use a toothpick to check if the muffins are done. If it comes out clean or with a few moist crumbs, they are ready.
        

        Conclusion

        Congratulations! You’ve just baked a batch of easy and delicious muffins. This versatile recipe allows for endless customization, so don’t hesitate to experiment with different flavors and add-ins. Whether you enjoy them for breakfast, as a snack, or a dessert, these muffins are sure to become a favorite in your household. Happy baking!