The process of making muffins can go sidewise. I hope that you can learn from my mistakes and successes in my video. , One golden rule that can make all the difference: do not overmix. Mix the dry and wet ingredients separately as much as you like, but once they come together, mix them only until they are just combined. The muffins will become dense if they are overmixed. The best way to enjoy muffins is fresh, but if necessary, they can be tightly wrapped in plastic or stored in an airtight container for up to two days.
In a mixing bowl, combine the butter and sugar and beat until smooth. The egg should be whisked in until it is fully combined, followed by the milk. If you’re adding any flavorings like lemon zest, vanilla, or almond extract, this is the time to mix them in. Next, whisk in the sugar, followed by the baking powder and salt. Add one-third of the flour and whisk until fully incorporated. Then, whisk in another third of the flour, ensuring everything is well mixed.
Using a rubber spatula, carefully fold in the last of the flour until you create a thick, mostly smooth batter. If you’re adding any add-ons like blueberries or chocolate chips, carefully fold them in now. Distribute the batter evenly into the muffin tins and place on the middle rack of the oven. Bake for about 20 minutes until the muffins are puffed and golden brown. A sharp knife inserted into the center of a muffin should come out clean.
After baking, transfer the muffins to a wire rack. If serving right away, allow them to cool briefly; otherwise, let them cool completely before storing.
Blueberry Muffins:
– Add 1 teaspoon of finely grated lemon zest to the wet ingredients.
– After mixing the batter, fold in 1 ½ cups of rinsed, dried, and sorted fresh blueberries (or frozen ones).
– Sprinkle the tops with a mixture of 2 tablespoons of sugar and ¼ teaspoon of ground cinnamon before baking.
Chocolate Chip Muffins:
– Add 2 teaspoons of vanilla extract to the wet ingredients.
– After mixing the batter, fold in 1 cup of chocolate chips of your choice.
– Sprinkle the tops with 2 tablespoons of sugar before baking.
Ingredients:
– 2 cups flour
– 1 cup sugar
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 4 oz diced peaches
– 2 eggs
– 9 oz sour cream
– 1/2 cup vegetable oil
– 1/2 tsp vanilla extract
– Made 10 muffins
Instructions:
1. Preheat your oven to 400°F (180°C). Line a muffin tin with cupcake liners and set aside.
2. In a medium bowl, sift together the flour, baking powder, and salt. Set this mixture aside.
3. In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes.
4. Scrape down the sides and bottom of the bowl as needed. On medium speed, add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract until fully combined.
6. With the mixer on low speed, add half of the dry ingredients and mix just until combined.
7. Add the milk and beat until combined. Then, add the remaining dry ingredients and mix slowly or fold by hand until just combined. Be careful not to over-mix; the less you mix, the lighter the cupcakes will be.
8. Divide the batter evenly among the cupcake liners, filling each about ¾ full.
9. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let the cupcakes sit in the pan for 10 minutes before transferring them to a wire rack to cool completely.