(post contains affiliate links)
If you’re looking for a last minute valentine for your loves, this one is perfect and you’re sure to have everything you need!
Sugar is my kryptonite. I absolutely love to bake, and muffins are one of my favorite things to make. They are quick, you can make a bunch and throw them in the freezer, and there are endless combinations you can try.
I have about a gazillion muffin recipes, but my favorite isn’t actually a recipe. It’s more of a process that allows you to create a muffin. I found it about 20 years ago in this book, The Tightwad Gazette, which is still available on Amazon.
The formula for muffins is designed to allow you to plug in your own ingredients based on what you have rather than following a specific recipe.
- 2 to 2 1/2 c. grain (white flour, wheat flour, oat flour, quinoa, etc.)
- 1 c. milk (Thinking almond, soy and coconut milk would work as well as regular milk)
- Up to 1/4 c. fat (Oil, butter, peanut butter work well. Can be omitted if you are using a “wet addition” such as pumpkin, mashed potatoes, mashed banana, etc.)
- 1 egg
- Up to 1/4 c. sweetener. (I only use raw sugar, but you could use your normal sweetener here. I cannot speak on artificial sweeteners, as I don’t use them. You may need to experiment a bit)
- 2 t. baking powder (If you use buttermilk or sour milk, decrease to 1 t. and add 1/2 t. baking soda.)
- 1/2 t. salt (You can omit this with good results.)
- Up to 1 1/2 c. “additions” (Fresh fruit, dried fruit, frozen fruit, nuts, seeds, coconut, zucchini…the combinations and possibilities are endless.)
Mix the dry ingredients in one bowl and the wet ingredients in another, then combine. Bake at 400* for 20 minutes and you’re done.
I found a great sale on raspberries the other day and bought four packages, so when I decided I needed to make muffins, raspberries were the obvious choice, right? I added some lemon zest and ended up with a fabulous muffin that was just right for the afternoon with a cup of coffee.
I pulled out all of my ingredients, mostly to make sure I had everything!
This was my Christmas present from my sweet hubby last year. I had one when we lived in Ecuador, and was heartbroken when we couldn’t bring it back. (We could have, but they are very heavy, and I was concerned about it traveling well.)
I’ve used a lot of mixers, but this Kitchen Aid is my hands down favorite. It has the more powerful motor and the 6 qt. bowl, and I use it for just about everything in the kitchen
The Muffin Recipe.
- 2 1/2 c. white flour
- 1 c. milk
- 1/4 c. vegetable oil
- 1 egg
- 1/4 c. raw sugar
- 2 t. baking powder
- 1/2 t. salt
- 1 t. lemon zest
- 6 oz. fresh raspberries
I mixed all of the dry ingredients and all of the wet ingredients separately, then combined them. Note: when you are making muffins, be careful not to overmix, as it makes them tough and chewy rather than light and fluffy.
This step is very important if you are using fresh berries. Coating them lightly in flour keeps them from sinking to the bottom of the muffin during baking and ensures that you have fruit all the way through your muffin.
Once I had the ingredients mixed together, I added the raspberries by hand and mixed just enough to combine everything. Depending on the size of your muffin, this will either make 12 or 18 muffins. I use an ice cream scoop to measure out my batter, so that they are all the same size ( I also use it for cookies–works perfectly every time).
These took exactly 20 minutes to bake at 400*, but you know your oven better than I do, so make sure you check them frequently to keep from burning them.
That’s it! What is your favorite muffin recipe or addition? I’m always looking for new ideas!