A muffin is a single serving of quick bread baked in an individual mold of a muffin tin or muffin pan. Chemically leavened muffins originated in the United States during the mid-19th century; however, recipes for yeast-based muffins can be found in much older cookbooks. Muffins are similar to cupcakes in size and cooking method. The main differences are that cupcakes are sweet desserts topped with frosting, while muffins normally are not frosted and can be sweet or savory. Sweet varieties may use blueberries, cinnamon, chocolate chips, or lemon, and savory muffins might have cheese, herbs, nuts, zucchini, and even meat. The possibilities are truly countless.
Recipe Servings: 12
Ingredients
- Nonstick cooking spray, as needed to grease muffin tin
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- ½ tsp salt
- ½ cup sugar
- 1 cup milk
- 1 tsp vanilla extract
- 1 large egg
- ¼ cup canola oil
Directions
- Preheat the oven to 400°F. Place muffin liners in a muffin tin or spray the tin with nonstick cooking spray.
- Combine the flour, baking powder, and salt in a large bowl and stir together.
- Whisk together the sugar, milk, vanilla, egg, and oil in another bowl.
- Add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be lumpy, don’t over mix.
- Pour the batter into the muffin tin, filling each about ¾ of the way.
- Sprinkle any add-ins onto the batter such as blueberries, chocolate chips, nuts, etc. Use a toothpick to push them down into the batter and swirl them around a little.
- Place the muffin tin in the oven and bake for 20 minutes.
- Remove the muffins from the oven and let them cool for 5 minutes before serving.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.