Recently I realized that I have been making perfect muffins from the same batter over and over again just by changing it’s flavor and add-ons. How easy right? This basic muffins recipe is the master of all. Let’s call it the master muffin recipe. This base batter is easy to make and you can flavor it with infinite mix-ins of your choice. You can try combinations of your favorite flavor and add-ons too. Banana with almonds and chocolate with walnuts are two of my go-to muffins combo.
This time it won’t be hard for you to remember the ratio of ingredients. This master muffin recipe uses a golden ratio which is perfect for muffins and pancakes. 2 parts of flour, 1 part sugar and 1 part butter. This yields a spongy muffin with soft center and crisp top.
Why this basic muffins recipe is the master of all
- This recipe follows the traditional method of mixing all the dry ingredients into the mixture of wet ones.
- Right amount of liquid is added to get a perfect muffin consistency considering the state in which the flavors and mix-ins are added to the batter.
- This recipe batter is sturdy enough to go with anything you like to mix in.
- This recipe is perfectly crafted for you to experiment your heart out without fearing about the results.
- The secret of playing it safe to get a light muffin is to beat egg and sugar till foamy. (until soft peaks form)
Muffins recipe without egg
As this is a master muffins recipe, it saves all of us who doesn’t eat egg or doesn’t want to use egg in the recipe. Just follow the basic muffins recipe keeping the following in mind:
- With egg: First step is to beat eggs with sugar until foamy. Then add butter/oil and beat again (No milk/ buttermilk required).
- Without egg: First step is to cream butter and sugar together until fluffy. Then add milk/buttermilk (Just replace 1 large egg with 1 cup milk/buttermilk).
Basic muffins recipe
- Mixing bowls
- Muffins tray
- 1 cup all purpose flour
- 1 large egg
- 1/2 cup butter/oil
- 1/2 cup sugar powdered
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 pinch salt
- 1 tsp vanilla essence
- Preheat the oven at 220° C and prepare a muffins baking tray.
- Beat egg and sugar till completely foamy and soft peaks form.
- Add butter/oil and vanilla essence and mix well.
- Sieve all purpose flour, baking powder, baking soda and salt into the wet mixture.
- Mix with a gentle hand until all the dry ingredients turn wet.
- Bake in a preheated oven for 20 minutes or until a toothpick comes out clean.
- This recipe yields a basic muffin sponge.
- The batter is sturdy enough to add any flavored syrup/powder to make infinite flavors of muffin.
- Add the flavor in the wet batter if it is in syrup form, whereas mix it with the dry ingredients if in powdered form.
- Add nuts of your choice to the batter at last and gently fold them in.
Tell us about your infinite muffin creations with this batter. Let’s share our favorite combinations of mix-ins. Chocolate and roasted almonds are my go-to ingredients.