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Master Muffin Recipe: The Ultimate Guide to Homemade Muffins

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This Master Muffin Recipe is a versatile guide for making fluffy, moist homemade muffins with endless flavor possibilities. From fruity to nutty to chocolaty, this base batter allows you to create the perfect muffins every time.

Ingredients

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2/3 cup milk or buttermilk

Instructions

  1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, beating well after each addition.
  4. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the milk or buttermilk, beginning and ending with the dry ingredients. Mix until just combined; be careful not to overmix.
  7. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
  8. Bake for 17-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For flavor variations, you can add ingredients such as blueberries, chocolate chips, apples, cinnamon, bananas, or nuts to the batter.
  • For jumbo muffins, increase the baking time to 25-30 minutes and use a jumbo muffin tin.
  • Ensure all ingredients are at room temperature for the best results.
  • If using frozen berries, fold them gently into the batter without thawing them first.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://recipesbyjanet.com/master-muffin-recipe-the-ultimate-guide-to-homemade-muffins/