There's something about the smell of a muffin cooking in the oven that just says home. With this easy to make muffin base, no mix ever, you can be creative with the mix-ins to suit your pantry, or tastes. Nothing fancy, just wholesome, fresh ingredients. Get the pot of coffee on because you'll be amazed how fast these come together. I recently went berry picking at my sisters house and decided to base my mix-ins on my picking haul.
Mixing bowl, measuring cup dry ingredients, liquid measuring cup, measuring spoons, whisk or hand mixer, rubber scraper, large spoon or muffin scoop, zester, muffin pan and paper liners(optional but recommended) Oven is required
1/2 (1 stick) melted butter and cooled(I pop it in the fridge while I get everything else together)
2 large eggs
1/2 cup whole milk (or whatever you use for cereal)
1 lemon, zested
1 cup AP flour + 1 cup wheat flour (optional) you need 2 cups total flour
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 TBS sanding sugar (granulated sugar is fine) for the tops of the muffins
****2 cups fresh blueberries (dusted with flour lightly to prevent them from sinking like the Titanic when baking)
****This is where you can add your own mix-in of choice. I mixed several options in a separate bowl 2 scoops at a time.
I used blackberries and blueberries and diced apple and diced apricot for my separate mix-ins to please my picky eaters. Such a tough crowd I have. Short order cooking is a tough gig for sure. And I tell myself every time that I'm not doing it anymore but here I go making 4 muffin flavors. But as you see, it's really not a big deal, or at least to me it's not.....anymore.....Well at any rate I cook and bake to please my crowd and that alone makes me happy.
Ok back to the instructions....
Preheat your oven to 375 degree F. Line a standard muffin pan with paper liners or if not using spray liberally with non-stick baking spray. The last thing you want is the muffin stuck in the baking pan. Oh the HORROR of that!!!!!
In a medium mixing bowl, combine the two eggs, milk of choice, cooled butter and sugar, and lemon zest. Mix to combine well about 3 minutes. Either hand or hand mixer is fine. I used a wire whisk cause I just didn't want to dig my mixer out.
Add you flour(s), baking powder, cinnamon and salt to the liquid mixture and mix until combined. Batter will be slightly thick and dense. Add your mix-ins now and gently fold into the batter. Oh NUTS, yes you can add nuts too. Chopped nuts are a great addition to muffins if your crowd likes them and you have them handy in your pantry. Go ahead, this is your muffin add what you like.
Scoop the batter into the prepared pan or liners filling them to the top or scant below about 1/4" Sprinkle the tops of each muffin with sanding sugar to create a glistening top and crunchy crust.
Bake 25 minutes or until a wooden skewer comes out clean when poked in the center of the muffin. Remove from the oven and enjoy! They are best cooled about 10 minutes but defiantly hard to wait when you've been smelling them bake. Store in an airtight container or freeze for a breakfast on the go moment.