Back to Basics: Muffins
The little brother of the full-grown cake does not have to hide at all. Muffins are automatically conveniently packaged, individually portioned and, of course, a real treat for the palate. Today I’m sharing a basic recipe for delicious muffins that you can customize to your liking.
As befits a basic recipe, the preparation is accordingly simple. It is important that all ingredients used are at room temperature, especially the butter. So the dough combines best and you run no risk that the mass curdles.
As with a classic sponge cake, we start with the butter and sugar, which are beaten with the help of a mixer until fluffy. Now add the eggs one by one. The last step is to fold the flour and baking powder into the butter mixture, alternating with the milk. Here I use a silicone spatula, because by hand it is harder to mix the dough too much. This would also be the moment to fold in other ingredients. I chose chocolate chips, but cherries or blueberries would certainly be a tasty filling as well.
Now just pour the mixture into a ramekin lined muffin tray and finish baking in the oven. A tip to see if the treats are done: poke a toothpick into a muffin. If any batter sticks to it, you’ll have to wait a few more minutes. But if the toothpick is clean, the muffins are ready.
Back to Basics: Muffins
Ingredients
- 115 g butter room warm
- 225 g sugar
- 2 eggs
- 2 teaspoons baking powder
- 1 pinch of salt
- vanilla extract
- 255 g flour
- 125 ml milk
Instructions
- Beat butter with sugar, vanilla and salt until creamy. Gradually stir in the eggs.
- Mix baking powder and flour. Fold briskly into the butter-sugar mixture, alternating with the milk. Do not beat the batter too long or the muffins will not be fluffy.
- Bake in the oven at 200 °C convection oven for 10 minutes, then turn the temperature down to 160 °C and bake for another 10 to 15 minutes until no more batter sticks to a toothpick.
