When I was 13, I made muffins in a Home Economics class. It was my very first time baking so I was nervous. When the timer went off, I pulled out half-a-dozen beautifully dome-shaped, golden brown muffins. And they smelt heavenly. They were just perfect. So perfect that my classmates stole four of them! But I managed to salvage two for my parents.
When I picked up baking again a good eight years later, muffins became my go-to recipe when I needed something quick and easy. So here’s a basic recipe for muffins that you can once again customise to your liking.
- 270g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 200g sugar
- 1 cup yoghurt, buttermilk or milk (I find that you get a nicer “dome” on your muffins when your choice of dairy has a thicker consistency).
- 1/3 cup vegetable oil
- 1 egg
- 1 tsp vanilla extract
Makes a dozen muffins.
Step 1: Preheat your oven to 200°C (400°F). Line your muffin tray with paper cups.
Step 2: In a large bowl, sift together the flour, baking powder and baking soda.
Step 3: In another bowl, add the remaining ingredients and stir well to combine.
Step 4: Add the liquid mixture to the dry mixture. Fold gently to combine. (Are you folding correctly?) It’s desirable to have a lumpy batter, but be sure to break up any large clumps of the dry mixture.
Step 5: Fill each muffin cup only three-quarters full. Using a 56mm disher (as below) will make the job a lot easier.
And there you have it! Easy muffins, done in an hour. And the possibilities are endless with this recipe! You can add 150g of your favourite filling, like chocolate chips, raisins or nuts. You can substitute 20g of the flour for the same weight of cocoa for chocolate muffins. You can replace the vanilla with other flavourings like almond or lemon.