Muffins

I ate about 1 muffin a day in college. Mainly because they were cheap, huge, and filling, my go-to was a corn muffin, but honestly, I wouldn’t turn down a chocolate chip or banana oat muffin. Here is a super easy base muffin recipe that you can change up to make yours! It’s super versatile and not too sweet. I hate when muffins are so sweet they’re almost like a cupcake! These are mildly sweet and super fluffy with a nice large high-top like a bakery-style muffin.

To get the beautiful high-top domed muffins I used baking powder and baking soda. Once the muffin batter is done, quickly scoop the batter into the muffin pan and fill each one to the very top! Baking powder and baking soda are both leaveners, which means they are what provide lift and height to your baked goods. Baking soda is activated by acid. Baking powder, on the other hand, is double-acting, which means it’s activated by acid and then heat. The lemon juice in the milk helps activate both the leaveners leading to a lovely high dome top! 

Since this is such a versatile muffin recipe, you can add any mix-ins to make these muffins yours! Here are some good flavor options! 

Blueberry Lemon Muffins: Add 2 cups of blueberries to the batter and rub together 3 tbsp sugar with 2 tsp of lemon zest until the sugar is moist. SPrinkle clumps of the lemon sugar on top of the muffin batter before baking. 

Chocolate Chip Muffins: Add 1 1/2 cups of mini chocolate chips to the mix. Sprinkle additional chocolate on top of the muffins before baking. 

Banana Nut Muffins: Substitute the 2 eggs with 1/2 cup of mashed banana, add 3/4 tsp of cinnamon to the dry ingredients, and mix in 1 cup of chopped walnuts to the batter. 

Raspberry Muffins: Mix in 1 1/2 cups raspberries into the batter and then spoon 1 tsp raspberry jam onto the top of each muffin before baking and swirl with a knife. 

Orange Chocolate Muffins: Add 1 tbsp orange zest to the sugar and rub well before adding eggs and mix in 1 1/2 cups mini chocolate chips into the batter. 

These muffins are so easy to make and if you do make them be sure to tag me on social media @milkandcardamom! Also if you want to bake along with me, you can watch my live on my Instagram!  

Muffins

---

• Author: Milk and Cardamom
• Total Time: 25 minutes
• Yield: 12 1x
• Diet: Vegetarian

Print Recipe

Pin Recipe

Description

An easy muffin recipe that can be used as a base for any type of muffin you choose! Makes 1 dozen muffins

---

Ingredients

Units USM Scale 1x2x3x

• 1 cup plus 2 tbsp (273 g) heavy cream *
• 2 tbsp (30 mL) lemon juice
• 2 1/2 cup (320 g) all purpose flour
• 3 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup (150 g) granulated sugar
• 2 eggs **
• 1 tbsp vanilla extract
• 1/2 cup (113 g) unsalted butter, melted***
• 1 1/2 to 2 cups cups total of you choice of mix ins (blueberries, raspberries, chocolate chips, nuts, etc)****
• toppings (turbinado sugar, chopped chocolate, additional berries, citrus zest, etc) (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 425°F/218°C. Grease a cupcake/muffin pan with butter or cooking spray, making sure to grease the top of the pan as well so the muffin tops don’t stick to it. You can also use muffin liners instead.
2. In a cup, add 1 cup plus 2 tbsp (273 g) heavy cream and 2 tbsp (30 mL) lemon juice. Whisk together and set aside.
3. In a large mixing bowl, add 2 1/2 cup (320 g) all-purpose flour, 3 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Optionally you can add in 1/4 tsp to 1/2 tsp of any spices like cinnamon or cardamom. Whisk well and set aside.
4. In a separate mixing bowl, whisk together 3/4 cup (150 g) granulated sugar and 2 eggs* for 1 minute or until light and creamy. Add in the milk/lemon juice mixture and whisk for 30 seconds. Add 1 tbsp vanilla and whisk until well combined. Slowly pour in the 1/2 cup (113 g) melted butter while whisking.
5. Pour the liquid ingredients into the bowl with the dry ingredients and gently fold the mixture with a spatula by scraping the sides of the bowl and then down the center. Once half the flour has been incorporated add in your mix-ins. Fold until there are no streaks of dry flour anywhere in the batter.
6. Use an ice cream scoop or large spoon to spoon the batter into the muffin tin. Fill each cavity to the top. Gently smooth the tops out with a spoon and sprinkle on any of your toppings. Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool for 10 minutes before removing from the pan and cooling completely on a rack. Store individually wrapped in plastic wrap or in an airtight container for up to 3 days.

Notes

• Heavy cream can be replaced with whole milk, half and half, or full fat coconut milk
• 2 eggs can be replaced with 1/2 cup of sour cream. A good dairy-free option is 1/2 cup of full fat coconut cream. If using yogurt, use full fat vanilla yogurt but please know that your muffins will have a yogurt-y flavor.
• You can substitute melted butter with 1/2 cup (113 g) coconut oil.
• For mix ins, you can use berries, fresh or frozen. If you’re using frozen berries be sure to keep them frozen when you mix them in. Other mix-ins are nuts and chocolate. If using grated zucchini or carrots, make sure to squeeze as much water from the grated vegetables as possible before adding in.

• Prep Time: 10 mins
• Cook Time: 15 mins
• Category: Breakfast
• Cuisine: American

Recipe Card powered by