The Basic Muffin Recipe
Today on Breakfast Television, I made muffins “5 ways in 5 minutes,” and as promised, this evening I wanted to tell you how it can be done. So, the following is a basic muffin recipe, to which many variations may be applied.
Basic Dry Muffin Mix
1 1/2 cups flour (any type or combination of flours)
1/2 – 1 cup white sugar (depending on desired sweetness)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Now, this mix can be made up ahead of time and stored for use at a later time. The beautiful thing about a basic muffin mix, is that you can add to it and change it in so many ways, just by playing and experimenting with it. This particular mix is so versatile, and rarely have I had it fail no matter what I’ve done to it! The original recipe which is for my “Famous Banana Muffins” (and I do mean famous – just Google Banana Muffin Recipe – I’m your first hit) is the previous mix, along with 3-4 ripe bananas, 1/3 cup melted butter and one egg. On BT today, I took it an extra step by adding in chocolate chips, fresh strawberries and fresh pineapple to make “Banana Split Muffins.” Delish!
The big trick to it all, is making sure that the mixture is moist enough and you’re good to go – so when in doubt, just add a little juice! So, here are some variations on this recipe to get you started!
Carrot Muffins
Dry Muffin Mix + 4 carrots, peeled and shredded, 1/2 cup apple juice, 1 egg, 1/2 tsp cinnamon and 1/3 cup melted butter/margarine. Mix well. Bake in a preheated 350 degrees F oven, 15-20 minutes. Top with cream cheese icing if desired. (icing recipe is on my site if searched)
Applesauce Muffins
Dry Muffin Mix + 1 1/2 cups applesauce, 1 egg, 1/3 cup melted butter/margarine, 1/2 tsp cinnamon. Mix well. Bake in a preheated 350 degrees F oven, 15-20 minutes.
Oatmeal Muffins
Dry Muffin Mix + 1 1/2 cups cooked oatmeal, 1 egg, 1/3 cup melted butter/margarine, 1/2 tsp cinnamon + any desired fruit (berries work well.) Mix well. Bake in a preheated 350 degrees F oven, 15-20 minutes.
Pumpkin Muffins
Dry Muffin Mix + 14 ounces (half of a large can) pure pumpkin, 1 egg, 1/3 cup melted butter/margarine, 1/2 tsp pumpkin pie spice, 1 cup raisins. Mix well. Bake in a preheated 350 degrees F oven, 15-20 minutes.
I hope this helps you with your muffin baking endeavours! If you have any questions, please e-mail me! I love to help solve your baking dilemmas!
great recipes…my family luvs muffins but wondering if I could use ‘splenda’ in place of sugar…I’m diabetic and trying to find recipes that I can make for myself and family
thanks so much and keep up the good work
The Splenda will work just fine Ruth! Thanks for the comment
) let me know how it goes!
Loved seeing you on BT today and love the recipes, can’t wait to try some of these with my 4 year old grand daughter this summer, she loves helping make things and I know she will love eating these.
Muffins looked delicious yesterday.
Question.
If I wanted to make up the muffin mix ahead of time but in bulk how would I go about measuring for the individual batches.
Thanks,
Liana
Fantastic – I found your Banana recipe a couple of weeks ago and have made 3 batches already. Just made the Applesauce muffins, waiting for them to come out of the oven!
Any chance of a chocolate or lemon version?
I found your banana muffin recipe by accident and I laughed out loud I have been using this same recipe for over 30 years (thank you grandma). The only difference is your method. You don’t cream your butter and sugar. I am a chef by trade (not a baker) so I don’t experiment as much in this area. I found your method much quicker and the results were exactly the same as with my method. I add a squeeze of fresh lemon just to pick up the flavor.
This morning while I was making a batch of the banana muffins I came across 4 small peaches and an apricot that had seen better days. Skins and all I chopped ( with a knife,don’t puree) the peaches and apricot added 1/4 cup sour cream a squeeze of lemon and then added the dry mix. Like the banana muffins I only added 1/2 a cup of sugar, you can bump that up if you like. I also added a teaspoon of ginger to the dry mix. The Sourcream Peach muffins were delightful. Try them and let me know what you think.
Was wondering if I could cut the sugar way down to make this a base for savory muffins as well. I’m thinking goat cheese and tomato.
Now that does sound good!! I say go for it – just let us know what happens!
I have tasted your delishious banana muffins now that i have the basic receipe I can try baking. I’m not the best baker ……
Have you tried zucchini? I was thinking shredded zucchini, cinnamon and maybe a bit of nutmeg.