Recipe by Estee Kafra

Basic Muffins

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Basic Muffins
Parve Parve
Easy Easy
12 Servings
Allergens

Contains

- Egg - Gluten - Wheat
50 Minutes
Diets
- Vegetarian - Pescatarian

These are my go-to muffins for keeping in the freezer to grab and go whenever you need. You can easily customize them with your favorite mix-ins. Some suggestions are included below.

Yields 12 muffins

Ingredients

Basic Muffins

  • 2 cups flour

  • 1/2 cup boiling water

  • pinch of salt

  • addition of your choice (see Variations below)

Directions

1.

Preheat oven to 350 degrees Fahrenheit. Line 12 compartments of a muffin pan with paper liners.

2.

Using a whisk, mix eggs, sugar, vanilla sugar, baking powder, orange juice, and oil together in a large bowl until combined. Add flour, boiling water, and salt. Whisk just until batter is smooth.

3.

Gently fold in the addition of your choice until evenly distributed. (See Note below about adding blueberries or cranberries.)

4.

Divide batter evenly into prepared muffin pans, filling them almost to the top.

5.

Bake for 25 to 30 minutes, until golden.

Notes:

When using blueberries or cranberries, you may prefer to fill the muffin compartments with batter before adding the fruit. Then simply push in the berries gently with your finger! This method helps prevent the color from leaking into the batter and discoloring it.

Variations Blueberry: Add one and a half cups blueberries (fresh or frozen) mixed with one tablespoon flour to the batter.

Cranberry: Mix one cup frozen cranberries with one-fourth cup sugar; add to the batter.

Chocolate Chip: Fold one and a half cups semi-sweet chocolate chips into the batter.

Cherry Pecan: Fold in three-fourths cup chopped toasted pecans and three-fourths cup dried cherries into the batter.

This recipe image was generated usingĀ AI.

Recipe tags

add-ins basics Estee Kafra kid-friendly kids mix-ins muffins variations versatile
Basic Muffins

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Gittel
Gittel
6 months ago

I made mine with chocolate chips and they came out delicious. Baked mine at 425 for 5 min the reduced to 350 for remaining time and got nice big domes. Very light and fluffy muffins!

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Liba
Liba
6 months ago

These are delicious! The ingredients are a bit different than a classic muffin recipe. The batter comes out thin, but bakes into a light and cake-y muffin that’s not too sweet. I made blueberry muffins by pressing in 4 fresh blueberries into each muffin, and they came out so yummy.

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