This easy muffin recipe allows you to make big bakery-style muffins to flavor any way you like. Make several batches of mix and bake all kinds of muffins for weeks to come.
1cupgranulated sugarbrown sugar or sucanat can also be used
½cupwhole wheat flour
4teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
2egg
1cupmilk
½cupneutral oil
½cupplain yogurt
1teaspoonvanilla extractor any flavor you prefer
1 ½cupsmix-ins for muffinsany combination of nuts, chocolate, or fruit, such as mashed bananas, blueberries, finely chopped apples, raspberries, or coarsely chopped cranberries
Preheat the oven to 375°. Line a 12-cup muffin tin with muffin papers or spray with nonstick cooking spray.
In a large mixing bowl or airtight container, combine the flours, baking powder, baking soda, salt, and sugar.
3 cup unbleached, all-purpose flour, 1 cup granulated sugar, ½ cup whole wheat flour, 4 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Store until ready to use.
In a separate bowl, combine the oil, milk, yogurt, eggs, and extract, if using. Whisk to blend.
2 egg, 1 cup milk, ½ cup neutral oil, ½ cup plain yogurt, 1 teaspoon vanilla extract
Add the wet ingredients to the dry. Fold gently until mostly moistened, but still lumpy. Fold in mix-ins of your choosing.
1 ½ cups mix-ins for muffins
For 12 large muffins, fill muffin cups completely, even mounding past their tops. For 18 kid-size muffins, fill almost full.
Bake 25 - 35 minutes, depending on how much you fill them. Bake until a tester comes out clean. Cool on a wire rack before serving.
Notes
Nutritional values are approximate, and do not include any mix-ins you might choose.To freeze: baked and cooled muffins can be stored in an ziptop freezer bag in the freezer for up to 6 weeks.To make as a mix: Take a large ziptop bag or container and label it with the wet ingredients and the baking instructions. Measure out the dry ingredients into the bag. Seal and store until ready to use.Protein variation:
substitute 1 cup of the flour with ½ cup quinoa flakes and ½ cup whey protein powder
swap the eggs out for egg whites
use cottage cheese for the yogurt
To avoid dry muffins: check them a few minutes earlier in the baking time. (Quick breads are done when they reach an internal temperature of 200 degrees F. Use an instant read thermometer to verify.)