BASIC MUFFINS

February 17, 2014

I made five (five!) different batches trying to perfect this recipe. I needed a foundational muffin that I could turn to whenever I wanted to make any variation. My pursued baked good would be not dry, but also not too cake-y – the perfect fluff and consistency of a truly good muffin. This is it!

With tweaks, I’ll be showing you this week how to make lemon poppyseed, blueberry, chocolate chip, and banana walnut muffins – all starting with here.

CLASSIC MUFFINS from Rachel Schultz-2

BASIC MUFFINS
Serves 12 muffins

2 cups flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
4 tablespoons butter, melted
1 teaspoon vanilla
2 eggs
3/4 milk

Preheat oven to 350 degrees. Stir together flour, sugar, baking powder, and salt in a large mixing bowl. In a separate bowl, whisk together vegetable oil, butter, vanilla, eggs, and milk. Incorporate wet ingredients into dry. Divide batter into a greased or lined muffin tin and bake for 25 minutes.

CLASSIC MUFFINS from Rachel Schultz

CLASSIC MUFFINS
 
Author:
Serves: 12 muffins
Ingredients
  • 2 cups flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¼ cup vegetable oil
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla
  • 2 eggs
  • ¾ milk
Instructions
  1. Preheat oven to 350 degrees.
  2. Stir together flour, sugar, baking powder, and salt in a large mixing bowl.
  3. In a separate bowl, whisk together vegetable oil, butter, vanilla, eggs, and milk. Incorporate wet ingredients into dry.
  4. Divide batter into a greased or lined muffin tin and bake for 25 minutes.

Adapted from The Back in the Day Bakery Cookbook.

My New Cookbook


PRE-ORDER NOW:  AMAZON | BARNES & NOBLE

Comments

Leave a Comment

Rate this recipe:  

Copyright © Rachel Schultz 2017