I make muffins like it’s my job. Well, technically my job is to be a full-time mom to my three kids, so maybe making muffins is my job? Anyway, I have a young daughter who desperately always wants to help me in the kitchen. “Make! Make!” Warms my heart. Sometimes, things aren’t that easy for a 3-year-old in the kitchen. What can we pretty much always make quickly that she can help with and I can still get (most of) what I need to do done? Muffins!
This recipe has turned into one that I use on a regular basis. I love pretty much every kind of muffin. There are those that might like only sweet muffins, or only fruit muffins, or muffins with nuts in them. There are also 6-year-olds with texture issues that really want to want muffins but don’t actually want anything mixed into the inside of their muffin so can you just make blueberry muffins with no blueberries? Yes, that is one of mine. 🙂 So I wanted to make her plain muffins that would actually taste great on their own, and not like they were missing something. (These muffins plain are actually a great option for a neutral muffin with an otherwise very strong-flavored meal, sometimes as an alternative for corn muffins.) But rather than write a post about “Plain Muffins” or “Muffins for Those with Texture Issues,” I figured I would show you how you can certainly make them plain, but also how to add a few of my favorite flavorings.
FYI if you have one in your household, too (or you are the one in your household!), simply scoop the batter into a few muffin cups and then fold some flavorings to the rest of the batter. Just be extra careful not to over-mix!
This recipe was featured in the May 2016 issue of Family Magazine.
What you need:
- 1 egg
- 1 c. heavy cream
- ¼ c. vegetable oil
- 2 c. all-purpose flour
- ¼ c. sugar
- 1 T. baking powder
- 1 t. salt
- suggested flavorings:
- 1 T. orange zest and 1 c. chopped cranberries
- 1 T. lemon zest and 1 c. fresh blueberries (or ¾ c. frozen)
- 1 c. grated apple and 1 t. cinnamon
- medium bowl
- muffin pan
- muffin liners
Time: 5-10 minutes prep, 20-25 minutes baking
Freezeable: Yes! I don’t know what I would do if I couldn’t freeze muffins.
Serves: Makes 12 regular muffins or 24 mini muffins
Multiplying the recipe: Yes! Easy-peasy.
Preheat oven to 400F. Line muffin pan with paper or silicone liners. In medium mixing bowl, whisk the egg. Add in the cream and oil, whisking until uniform. Mix in flour, sugar, baking powder, and salt until the dry ingredients are just incorporated. For basic muffins, continue on to the next step. For flavored muffins, fold in any of your favorite muffin add-ins. Do not over-mix; batter will be lumpy.
Divide the batter between the prepared muffin cups. Bake for 20-25 minutes, until a toothpick inserted comes out clean and the tops are golden brown. Remove from the pan to a cooling rack to cool completely.
To make a mix: Combine the dry ingredients and store in a pint container. Label and attach instructions.