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
Scale
- 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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
