When a blogger goes AWOL, it is hard to figure out how to return from nearly 50 days of silence. What better way to start blogging again than to share my favorite muffin recipe!
Today is my oldest niece’s 16th birthday. We were so excited when we found out that she would join us, and I still remember how proud I was before she was even born. I told everyone who would listen that she was the cutest thing to grace this planet. She still is!
She is also a lover of peaches, and today I decided to forgo the normal Blakley breakfast (Mama’s light-as-air buttermilk biscuits and gravy) for something a bit easier. Enter the best muffin recipe.
The best thing about this recipe is that the ingredient list is simple! It is the kind of recipe that you can play with depending on your available fruits. I’ve used blueberries, strawberries, and apples. ‘Tis the season for peaches, so today I chopped about two peaches or a little over one cup. The chunks of peaches cooked into delicious gooey bites–similar to a cobbler! I added 1tsp of pumpkin pie spice, because for an unknown reason, Mama is lacking cinnamon.
This recipe is also delicious using whole wheat flour instead of white flour! In fact, my favorite version of this muffin replaces the white flour with whole wheat flour. In this banana nut creation, I use 1 1/4 cups whole wheat flour, about 1/3 cup of sugar, 1 cup of mashed banana, 1/2 cup of chopped nuts, no oil, and 3/4 cup of milk.
Here are my favorite muffin secrets:
- Have a super hot oven. 400 degrees is perfect!
- Use a little extra flour if the batter is too moist (that’s for you, Rachel…)
- Everything tastes better with a little butter. When the muffins are hot, add a little to the top or a sliver inside.
- Make enough to share! Everyone loves muffins! (If they don’t, you should rethink your friends…)
The first two tips are important for creating cute muffin tops. And let’s be honest, the world could use more cute muffin tops…
Best Ever Muffin Recipe
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup white sugar
- 1 egg1 cup milk
- 1/4 cup vegetable oil
Preheat oven to 400 degrees F (205 degrees C).
Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups. Original recipe makes 1 dozen
Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
Bake for 25 minutes, or until golden.