Who needs a packaged mix when you can make delicious muffins from scratch with this simple master recipe?
In just minutes you can whip together any of these tasty varieties or use the base recipe to create your own favorite. This recipe is a classic “wet/dry” quick bread, where you mix the dry ingredients in one bowl, mix the wet in another bowl, then mix the two together. Use this ‘master’ recipe, along with the instructions for all the yummy variations that follow.
Muffin Master Mix
Yields 12 muffins
Preheat your oven to 425°. Grease a 12-cup muffin pan well or fill with paper liners.
In a bowl, whisk together:
¾ cup milk
½ cup vegetable oil
1 teaspoon vanilla extract
In a separate bowl, whisk together:
2 cups all-purpose flour
⅓ cup sugar
1 tbsp. baking powder
1 tsp. salt
Pour the wet ingredients into the dry ones and mix using a spoon or spatula. This batter will clog a whisk and will be a bit lumpy. Fold in any stir-ins (berries, chocolate chips, nuts, etc.) Divide batter between the muffin cups using an ice cream scoop and bake for 18 to 20 minutes, until just golden brown on top. Remove from the oven, let cool 5 to 10 minutes, and remove to cooling rack.
Before we get into the muffin varieties, we’ll share the recipes for the various toppings.
1 ⅓ cup powdered sugar
3 tbsp. melted butter
2 tsp. corn syrup
1 tsp. vanilla
2 tbsp. cream or milk
Melt the butter, then add all the other ingredients. Stir until smooth. You can adjust the powdered sugar to make it thicker, or add a little more cream or milk to make it thinner.
Using the Vanilla Glaze recipe, add the zest of one lemon, replace the vanilla with lemon extract, and replace the milk with fresh lemon juice.
Using the Vanilla Glaze recipe, add the zest of half an orange and replace the milk with orange juice.
Add ½ teaspoon of cinnamon, or to taste, to the Vanilla Glaze.
¼ cup melted butter, unsalted
¼ cup brown sugar
¼ cup all-purpose flour
¼ cup rolled oats
¼ cup chopped pecans
1 teaspoon cinnamon
You can customize the streusel for different flavors. For the Orange Cranberry muffin, leave out the cinnamon and put ½ teaspoon of cardamom, along with 2 teaspoons of dried orange peel. For the Chocolate Chip muffin, mix together ¼ cup each of melted butter and brown sugar, ½ cup flour, and 1/3 cup of mini chocolate chips.
And now…the muffins!
Fold in 1 cup blueberries (fresh or frozen) into the batter. You can top with a raw sugar or Streusel topping before baking, or with the Vanilla Glaze after they cool.
Add 1 teaspoon of freshly ground nutmeg to the dry ingredients and ½ teaspoon of vanilla butter nut flavoring to the wet. After baking, roll the muffins in melted butter and roll in cinnamon sugar (1 cup white sugar plus 1 teaspoon of cinnamon.)
Add ½ teaspoon vanilla butter nut flavoring to wet ingredients and 1 teaspoon cinnamon to the dry ingredients. Add ½ cup chopped pecans to the batter. When you’re ready to diving the batter into the tins, make a mixture of ½ cup brown sugar, ½ teaspoon cinnamon and ½ cup of chopped pecans. Add a spoonful of batter to a muffin tin and put a spoon of the sugar/cinnamon/pecan mixture next. Follow with another spoonful of batter and sprinkle more of the mixture on top. You can arrange extra pecan halves on top if you like. Once baked, you can add additional Vanilla or Cinnamon Glaze if desired.
Lemon Poppy Seed
Add 1 teaspoon lemon extract and replace the vanilla with ½ teaspoon vanilla butter nut flavoring. Add the zest from one lemon and 2 teaspoons of poppy seed to the batter. To pop the flavor a little more, swirl in 3 tablespoons of lemon curd to the mixed batter right before dividing into the muffin tins. Top with Lemon Glaze after baking.
Simply fold in 1 cup of blueberries to the Lemon Poppy Seed version.
Add 1 teaspoon of cardamom to the dry ingredients and 1 cup of dried cranberries and the zest from half an orange to the batter. (You can use fresh cranberries if they are in season.) Swirl in ¼ cup of orange marmalade into the finished batter before dividing into the muffin tins. Top with the Cranberry Orange streusel found above.
Add 1 teaspoon cinnamon to the dry ingredients. Add ½ cups rolled oats and ½ cup of shredded apple (squeeze out the extra juice) to the batter. Top with the Streusel topping before baking. Can finish with the Vanilla or Cinnamon Glaze if desired.
Simply swirl in ¼ to ½ cup of your favorite jam preserves (strawberry, raspberry, blackberry, etc.) into the finished batter, right before diving into the muffin tins. Top with the raw sugar, streusel topping, or glaze as desired.
Fold in 1 cup chocolate chips. If desired, top with the chocolate chip streusel recipe.
Easy Chocolate Muffins
Add ½ cup of cocoa powder to the dry ingredients. Fold in 1 cup of chocolate chips, along with 1/2 cup of chopped pecans if desired. Can add raw sugar to tops before baking or top with Vanilla glaze once cool.