EASY MUFFIN RECIPE | Muffin Base Recipe
Hi everyone and welcome back to anothervideo . Today we are continuing on with
our quick bread series and I'm going tobe teaching you today the first mixing
method in this series and that is themuffin mixing method. Now this mixing
method is used to make muffins as wellas quick loaf breads like banana bread
or zucchini bread as well as things likecorn bread, pancakes, and waffles. To teach
this mixing method we are going to beusing my muffin base recipe and going to
add a few different add-ins into it tomake three different kinds of muffins:
blueberry muffins, chocolate chip muffins,as well as pecan and cinnamon muffins.
Now this recipe is extremely versatileand can be used to make all different
kinds of flavors. So let's go ahead anddive into learning the muffin mixing
method. Let's start by getting set upwith our ingredients and equipment also
known as our mise en place. For our dryingredients we will need 2 cups of
all-purpose flour, 2/3 of a cup ofgranulated sugar, 1/2 teaspoon of salt
and 1 tablespoon of baking powder. Forour wet ingredients we will need 2/3 of
a cup of milk at room temperature, 1/2cup of oil such as a vegetable oil, and 1
large egg at room temperature as well asone teaspoon of vanilla extract. We need
very little equipment when using themuffin mixing method. You just need a
whisk and a rubber spatula. You do noteven need an electric mixer for this
recipe. And since we are making muffins Ialso like to use a large cookie scoop to
portion the muffins but a spoon willwork out just fine.
You also need a standard muffin tin withmuffin liners or you can grease the tin
if you prefer to not use liners. You alsowant to pre-heat your oven to 425
degrees Fahrenheit before you startmixing your muffin batter. Now the first
step in the muffin mixing method is tomix all of the dry ingredients together.
So in a large mixing bowl, I am combiningmy flour which is the main structure of
our muffins with the sugar that is goingto sweeten and help retain moisture in
the muffins. I'm also adding bakingpowder which is our chemical leavening
and that is going to make our muffinsrise as well as salt to round out our
flavors. Now just whisk all of those dryingredients together until they are well
combined. Iff your recipe does call forany spices you would also mix those in
at this point. The second step in themuffin mixing method is to combine all
of the wet ingredients together. So Ihave some milk in my large measuring cup
here and I'm adding my oil and egg andsome vanilla extract to it. Now use your
whisk to thoroughly combine theingredients making sure that the egg
yolk breaks and is completelyincorporated in. The milk is the main
moisture for our muffins and is going tobring our batter together while the oil
is going to add richness and tenderness.The egg is going to bind and help hold
our muffins together and the vanillaextract only serves to flavor our
muffins and could actually be left outcompletely or substituted with another
extract or flavoring. Now we can move onto the next step of our mixing method
which is to incorporate our dryingredients with our wet ingredients. Go
ahead and switch to a rubber spatula forthis step as using a whisk can easily
lead to over mixing our batter.Pour the wet ingredients into the dry
ingredients and use your spatula to stirthe two parts together until they are
thoroughly combined. You do not need tobe overly aggressive with your mixing
here and it shouldn't take long tocombine the two just about ten stirs
should do the trick. Over mixing yourbatter can lead to a final baked good
that is chewy, dense, and dry and wedefinitely do not want that. So this
muffin recipe is a base recipe and ifyou wanted to make the entire batch one
flavor you could stir in something likeblueberries or chocolate chips at this
point. However I am leaving the batterplain today so that I can make three
different kinds of muffins by adding afew add-ins into each. This batter makes
10 to 12 muffins depending on how bigyou make them and how many add-ins you
add into the batter. My batter made ten muffins today.
I'm adding chocolate chips to the firstthree muffins and I'm using a toothpick
to gently incorporate those in. Next I'madding some chopped pecans and a dash of
cinnamon to the next three. And lastlyI'm adding blueberries which is my
favourite muffin variety. Now if youremember we preheated our oven to 425
degrees Fahrenheit which is a fairlyhigh heat. This high temperature is
really the key to getting a nice dome tothe top of our muffin. Remove the muffins
from the oven when a toothpick insertedin the center comes out with a moist
crumb.
Allow them to cool on a cooling rack orgo ahead and enjoy them warm. So let's
quickly review the muffin mixing method.First the dry ingredients are mixed
together in one bowl. Second the wetingredients are mixed together in a
separate bowl and then the two parts arecombined together
being really careful not to over mix.This method is designed to reduce gluten
formation so that your muffins and otherquick breads turn out really light,
fluffy, and tender. Now I really hope youenjoyed this lesson and if you did
please make sure you hit that likebutton. And if you have any questions
please leave them in the commentssection I will make sure to answer them.
And next week I will be showing you onemore tutorial using this mixing method
and then we will move on to the nextmixing method in our quick bread series.
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guys next time. Bye!
FULL RECIPE ► https://bit.ly/2yzjgeS SUBSCRIBE ► https://www.youtube.com/c/BakerBettie?sub_confirmation=1 -------------------------------------------------------------------------- PRODUCTS USED IN THIS RECIPE (affiliate links) Muffin Tin: https://amzn.to/2A4Htfb Wire Whisk: https://amzn.to/2ywUFHR Rubber Spatula: https://amzn.to/2pOJKVR Large Scoop: https://amzn.to/2RGXFdi --------------------------------------------------------------------------- FOLLOW ME ON: Facebook: http://www.facebook.com/bakerbettie Instagram: http://instagram.com/bakerbettie Email Subscription: https://bit.ly/2RJS1ZA Website: http://BakerBettie.com -------------------------------------------------------------------------- INGREDIENTS: 2 cups (240 gr) all-purpose flour (*see note for gluten free option) 2/3 cup (130 gr) granulated sugar 1 TBSP (14 gr) baking powder 1/4 tsp salt 1 large egg, room temperature (*see note for vegan option) 2/3 cup (160 ml) whole milk 1 tsp vanilla extract 1/2 cup (120 ml) liquid fat (oil or melted butter, shortening, lard, or coconut oil) -------------------------------------------------------------------------- This is an easy muffin recipe that can be used as a base for any flavor of muffin! In this video I will review The Muffin Mixing Method to make this simple recipe. This mixing method is used to make muffins, quick loaf breads (like banana bread & zucchini bread), as well as cornbread, pancakes, and waffles. Today let's learn this mixing method with my muffin base recipe. This recipe can be used to make simple plain muffins or add in mix-ins to create any flavor you like. I am adding 3 mix-ins today to make blueberry muffins, chocolate chip muffins, as well as cinnamon pecan muffins. #muffinrecipe #bakerbettie #baking