In a separate medium bowl, whisk the eggs, then whisk in the sour cream or yogurt, vegetable oil, milk, and vanilla extract until smooth.If using mix ins, stir them into the dry ingredients with a spatula. In a large bowl, whisk the all-purpose flour, sugar, cinnamon, nutmeg, baking powder, and salt.Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers. Preheat the oven to 400 degrees Fahrenheit.Grab Chocolate Chip Muffins or Easy Chocolate Muffins.Try Easy Banana Muffins, Banana Chocolate Chip Muffins or Banana Nut Muffins.Want more muffin recipe ideas? Here are a few more favorites: Frozen: Freeze the muffins in a sealed container for up to 3 months.Make sure to allow to come to room temperature before serving, otherwise the muffins taste very dense. Refrigerated: Store refrigerated up to 1 week or more.(The tops become softer and less crunchy after storage. At room temperature: Store up to 4 days in a sealed container at room temperature: they become even more moist over time.Store them at room temperature overnight, and they become even more moist and delicious. The best part about this muffins recipe? It’s even better after storage. Vegan muffins: Try Vegan Banana Muffins or Vegan Apple Muffins.Gluten free muffins: Try our fan-favorite Healthy Banana Muffins or Apple Gluten Free Muffins.Want a gluten free or vegan muffin recipe? This base recipe is not conducive to either, but here are a few other recommendations: What other types of mix-ins would you use? Let us know in the comments below! Gluten free and vegan muffins Add 2 tablespoons orange zest and 1 cup fresh cranberries, plus more to top. Cranberry orange muffins: Use 1 cup sugar in the batter (instead of ¾ cup).Chocolate chip muffins: Add 1 cup regular or mini chocolate chips to the batter, plus more to top.For an even nuttier flavor, toast the nuts for 3 to 4 minutes in a dry skillet until golden and fragrant before adding. Pecan or walnut muffins: Add ¾ cup chopped pecans or walnuts, plus more to top.Press extra blueberries into the tops of the muffins. For lemon blueberry, add 1 ½ tablespoons lemon zest. Blueberry muffins: Add 1 cup blueberries to the batter.The sky is the limit with this muffin recipe! Here are a few ideas for mix-ins, along with notes about approximate quantities: Baking at 400 degrees makes a taller muffin. This temperature makes a taller muffin and it’s quicker to bake, versus 350 which is standard.This makes for a hefty muffin with a generous muffin top. The muffin cups will be full to the brim.Mix just until the streaks of flour disappear. Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture.This muffin recipe comes together quickly and simply like any other muffin: mix the dry ingredients, mix the wet ingredients, and combine the two! Here are a few things to note about this muffin recipe: (We prefer a glossy looking top, versus matte without sugar.) Turbinado sugar, for topping: Adding chunky sugar on top of the muffins caramelizes the top feel free to substitute granulated sugar here.Vanilla extract: Vanilla brings just the right nuance to the flavor.Milk: Milk adds moisture so the dough comes together.Vegetable oil: Oil brings moisture and a sturdy texture to a muffin versus butter (we’re team oil when it comes to muffins).Any type of yogurt also works, like plain, Greek or vanilla. Sour cream or yogurt: Sour cream adds cohesion to the muffin texture.
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