This muffin batter not only yields incredibly moist, delicious muffins, but it’s virtually interchangeable with between any type of muffin you’d like to make. You heard that correctly. With one batter you can make raspberry muffins, blueberry muffins, chocolate chip muffins, banana nut muffins…any type of muffin your heart can dream up, it can be made with this chameleon of a recipe. Watch the video below and see how you can do it yourself.
Your homemade muffins are going to taste amazing – much better than the store-bought ones, for sure! This is the perfect addition for brunch, especially if you’re having company over.
We love how he tops off each uncooked muffin with a mixture of sugar and mace, which makes the top of each muffin crunchy and delicious. That’s the perfect finishing touch for your delicious baked goodies.
With this standard muffin mix, you can toss out all those recipes dictating what you need for EACH type of muffin. This is the only muffin recipe you’ll need to use again…and there is nothing wrong with that.
STANDARD MUFFIN MIX
– 1 3/4 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 3/4 teaspoon coarse salt
– 4 tablespoons (1/2 stick) unsalted butter, roomemperature
– 1 cup sugar, divided
– 1 large whole egg plus 1 large egg yolk
– 1 teaspoon pure vanilla extract
– 2/3 cup whole milk
– 1 1/3 cups fresh blueberries or raspberries, or 1 cup chopped fresh strawberries, or 1 cup chopped ripe banana and 1/4 cup chopped toasted pecans
– 1/8 teaspoon ground mace
2. Whisk together flour, baking powder, and salt in a medium bowl. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 3/4 cup sugar until light and fluffy. Add egg and egg yolk, and vanilla; mix until well combined. Reduce speed to low; alternate adding reserved flour mixture and milk, beginning and ending with flour. Gently fold in berries (or other mix-ins) using a rubber spatula.
3. Divide batter evenly among prepared cups. In a small bowl, stir together remaining 1/4 cup sugar and mace. Sprinkle evenly over batter. Bake until light golden brown, about 25 minutes, rotating halfway through baking time.
4. Cool in pan on a wire rack 15 minutes before turning out muffins. Serve warm or at room temperature.