This no-fail recipe has been working hard in my kitchen for years. Muffins at my place get served for breakfast, slipped into lunch boxes and devoured for snacks. If we’ve been blueberry picking or scored a hefty helping of blackberries at the farmers market, they might find their way into this batter. It’s great with just about anything you want to add: berries, fresh or frozen, chopped nuts, even chocolate chips. Next time you’re hankering for a muffin, here’s the recipe you need to reach for.
Makes 24-30 muffins
Recipe adapted from King Arthur Flour
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 tsp. vanilla extract
- 4 large eggs
- 1 cup milk
- 4 tsp. baking powder
- 1 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 2 cups unbleached, all-purpose flour
- 2 cups whole wheat pastry flour
- 2-3 cups blueberries, raspberries, blackberries, diced peaches, pitted cherries, nuts, coconut or chocolate chips
- Preheat oven to 350°F. Lightly grease standard-size muffin pan or line with paper muffin cups.
- Cream butter and sugar until well-mixed.
- Add vanilla, then eggs, one at a time. Stir in milk.
- Mix baking powder, salt, cinnamon, nutmeg and flours in separate bowl.
- Take turns stirring flour mixture and fruit/nuts into the batter. Combine all ingredients but do not over-mix.
- Spoon batter into muffin cups, filling two-thirds full.
- Bake for 30 minutes or until inserted toothpick comes out clean.
- Remove from oven. Let stand 10 minutes to cool.