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One-Bowl Master Muffin Recipe (Infinite Variations) – vegetarian recipe
Stav Kogan

One-Bowl Master Muffin Recipe (Infinite Variations)

A simple, foolproof, one-bowl master muffin recipe that serves as a blank canvas for any flavor you can dream of, from classic blueberry to savory cheese and onion. Get perfectly moist, fluffy muffins every time.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffin
Calories: 185
Ingredients Method Nutrition

Ingredients
  

  • 3 tablespoons (45 ml / 1.5 fl oz) melted butter or neutral oil, plus more for the pan
  • 2 cups (240 g / 8.5 oz) all-purpose flour
  • 1/4 cup (50 g / 1.76 oz) granulated sugar
  • 3 teaspoons (12 g / 0.42 oz) baking powder
  • 1/2 teaspoon (3 g / 0.11 oz) salt
  • 1 large egg
  • 1 cup (240 ml) milk, any kind
  • for Perfect Muffins
  • This recipe is a blank canvas. Fold in up to 1 cup (240 ml) of add-ins like fresh blueberries, chocolate chips, or chopped nuts at the very end. For a savory twist, reduce sugar to 1 tablespoon and add 1 cup (240 ml) of shredded cheese, herbs, or cooked onions.
  • For an extra light and airy texture, separate the egg. Mix the yolk with the wet , then beat the egg white to stiff peaks and gently fold it into the batter as the final step.
  • To create rich, tangy muffins, replace the milk with 1 1/4 cups (960 ml) of sour cream or yogurt. Reduce the baking powder to 1 teaspoon (5 ml / 0.2 fl oz) and add 1/2 teaspoon (10 ml / 0.3 fl oz) of baking soda to the dry .

Method
 

  1. Preheat your oven to 400°F / 200°C.
  2. Grease a 12-cup muffin tin or line it with paper cups.
  3. In a large bowl, whisk together the dry : flour, sugar, baking powder, and salt.
  4. In a separate medium bowl, beat the egg, then whisk in the milk and melted butter or oil until just combined.
  5. Pour the wet into the center of the dry .
  6. Using a spatula, fold everything together until just moistened.
  7. Do not overmix—the batter should be lumpy and thick.
  8. Carefully spoon the batter into the prepared muffin cups, filling them about two-thirds full.
  9. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
  10. Let the muffins rest in the tin for 5 minutes before transferring them to a wire rack to cool slightly.
  11. Serve warm and enjoy!
  12. Do not overmix! A lumpy, just-combined batter is the secret to a tender, fluffy muffin. Overmixing develops gluten and makes them tough.

Nutrition

Calories: 185kcalCarbohydrates: 28gProtein: 4gFat: 6g

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