Basic Muffin Recipe

Baking and Desserts | European cuisine

⏳ Time

35 minutes

🥕 Ingredients

🍽️ Servings

Description

Basic muffin recipe

Ingredients

Wheat Flour - 8.8 oz
Sugar - 7.1 oz
Baking Powder - 2 teaspoons
Salt - ½ teaspoon
Ground Nutmeg - ¼ teaspoon
Chicken Egg - 1 piece
Vegetable Oil - 3 fl oz
Vanilla salt - 1 teaspoon
Milk - 6 fl oz
Fresh Berries - 1 cup

Step by Step guide

Step 1

In the first bowl, sift all the dry ingredients: flour, sugar, baking powder, salt, nutmeg, and vanilla sugar. Sugar is generally considered a dry ingredient, but it is often added to the liquid part of the batter to allow it to dissolve. This is usually done with brown sugar. All dry ingredients need to be thoroughly mixed – sugar, baking powder, salt, and flour should be completely combined.

Step 2

In the second bowl, place all the ingredients for the liquid part: egg, vegetable oil, vanilla extract, and milk. If using butter, it should be melted beforehand. Any liquid can be used instead of milk – kefir, sour cream, or just water – all of these will serve as the liquid part. The liquid ingredients should be mixed only until combined. There is no need to whip anything.

Step 3

Preheat the oven to 205°C (400°F). Now, pour the liquid part into the dry part. Not the other way around. Take a regular spoon and start mixing. Use an up-and-down motion – but really, do what feels comfortable for you. The flour will start to moisten immediately. You should mix until all the flour is moistened, but not longer. You will make about 10-15 spoon movements. This is no joke :) After a couple more movements, add your berries – or whatever you have planned, and that's it.

Step 4

By this time, your oven should be preheated to 205°C (400°F), and the muffin pan should be ready, lined with paper liners. Use a spoon to scoop the batter into the liners – if you want tall muffins, fill them generously, right to the top. Sprinkle each muffin with coarse sugar (or skip this step), and immediately place them in the oven. This batter does not tolerate long standing.

Step 5

They bake for about 20-25 minutes… If you maintain the temperature, you will get those coveted 'tall tops'. Let the muffins cool for a few minutes in the pan, then transfer them to a wire rack. If you do everything correctly, you will get real muffins, not cupcakes, as is often the case.