Basic muffin recipe
9 servings
35 minutes
Muffins are small airy cakes from European cuisine that have gained popularity worldwide. Their delicate, soft texture is created by a unique method of mixing dry and wet ingredients without excessive beating. The addition of nutmeg gives them a subtle spice, while blueberries add juiciness and a sweet tang. These muffins are perfect for a cozy breakfast or a light snack with a cup of fragrant tea or coffee. They can be served warm, complemented with honey, jam, or butter. Additionally, this basic recipe allows for experimentation: by adding nuts, chocolate chips, or zest, new flavor variations can be created to satisfy any culinary preference.
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 is often added to the liquid part of the batter to dissolve. This is usually done with brown sugar. All dry ingredients should be thoroughly mixed – sugar, baking powder, salt, and flour must fully combine.
- Wheat flour: 250 g
- Sugar: 200 g
- Baking powder: 2 teaspoons
- Salt: 0.5 teaspoon
- Ground nutmeg: 0.3 teaspoon
- Vanilla sugar: 1 teaspoon
2
In the second bowl, we place all the ingredients of the 'liquid' part. Egg, vegetable oil, vanilla extract, milk. If butter is used, it should be melted beforehand. Any liquid can be specified instead of milk in the recipe – kefir, sour cream, just water – all of these will be the liquid part. The liquid ingredients should be mixed only until combined. No whipping is needed.
- Chicken egg: 1 piece
- Vegetable oil: 100 ml
- Milk: 180 ml
3
Preheat the oven to 205°C. Now pour the 'liquid' part into the 'dry'. Not the other way around. Take a regular spoon and start mixing. Movements from bottom to top – well, it's really up to you how you feel comfortable. The flour will start to moisten immediately. You should mix until all the flour is moistened, definitely not longer. You'll make about 10-15 spoon movements. This is no joke :) With a couple more movements, add your berries – or whatever you have planned, and that's it.
- Blueberry: 1 glass
4
By this time, your oven should be preheated to 205°C, and the muffin tin should be ready, lined with paper liners. Use a spoon to fill the liners with batter – if you want tall muffins, add a lot, right to the top. Sprinkle each muffin with coarse sugar (or skip this), and place them in the oven immediately. This batter does not tolerate long resting.
5
They bake for about 20-25 minutes... If you maintain the temperature, you'll get those coveted 'high tops'. Let the muffins cool for a few minutes in the pan, then transfer to a rack. If done correctly, you'll have real muffins, not just cupcakes.