Daily Recco, July 30: Utterly buttery delicious muffins

It is Friday and the weekend is here. With weather gods being kind, we thought why not indulge in some soft and buttery goodness. And what better than muffins?

Today, we bring you the recipe of a basic muffin that is so quick and easy to make that even a child could do it. It’ll take you all of 10 minutes to prepare and then let the oven do the rest of the magic. And in no time, you will find yourself sinking your teeth in these utterly buttery, yummy and soft muffins. Give this a go over the weekend and you will find yourself baking a variant of this every other day.

What you’ll need:

260 grams of maida

100 grams of granulated sugar

Two teaspoons of baking powder

Half a teaspoon of salt

180 ml of milk at room temperature

120 grams of unsalted butter that has been melted and cooled

Two large eggs at room temperature

Two tablespoons of coarse sugar

How to:

Foremost the prep work: Preheat the oven to 350°F. Line a muffin pan with paper liners and set it aside.

Now, in a small bowl, whisk the flour, sugar, baking powder and salt together.

Next, in a medium bowl, whisk the milk, butter and eggs together until well combined.

Add the flour mixture to the milk mixture, and stir with a spatula just until combined. Remember to not overdo it.

Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar.

Bake for about 20 to 25 minutes. Keep checking with a toothpick — insert into the centre and if it comes out with only a few moist crumbs attached, you are good to go.

Remove from the oven and transfer muffins to a wire rack to cool completely.

Now, muffins are best if had fresh. However, they can be stored in an airtight container in a cool dry place to indulge in later.

Now for the variants of the basic muffin:

For the blueberry muffins, add a teaspoon of vanilla extract and stir in three-fourths to a cup of fresh blueberries. You can also opt for raspberries or diced strawberries.

For the cranberry orange muffins, replace 60 ml of milk with 60 ml of fresh orange juice. Stir in a tablespoon of orange zest, and fold in a cup of fresh cranberries.

For the cinnamon-apple muffins, use brown sugar instead of white sugar, and add a teaspoon of ground cinnamon. Fold in a cup of diced apples.

And for the universal favourite: chocolate chip muffins, add a teaspoon of vanilla extract and stir in a cup of semi-sweet chocolate chips. You can also add coarsely chopped baking chocolate.

Also Read: Savour the muffin