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Bookmark or Share- Bakery-Style Chocolate Chip Muffins - Sally's Baking AddictionToday’s homemade chocolate chip muffins rival any from a bakery. They’re large and in charge, bursting with flavor, and are topped with a sweet sparkly sugar crunch. Like an acceptable version of chocolate chip cookies for breakfast! It’s a variation from my master bakery-style muffin recipe.
- Basic Muffins (with berry and oatmeal versions) - King Arthur BakingPreheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers. Blend together the dry ingredients. Beat the liquid ingredients together — milk, oil or butter, eggs, and vanilla — until light. Pour the wet ingredients into the dry ingredients.
- Favorite Blueberry Muffins Recipe - Sally's Baking AddictionThis is our favorite blueberry muffins recipe! They’re extra buttery, soft, and moist. For that bakery style goodness, top with cinnamon brown sugar streusel. Prepared with basic ingredients and a couple mixing bowls, you’ll appreciate this easy breakfast recipe.
- Best Ever Muffins - AllrecipesIngredients. 2 cups all-purpose flour. 3 teaspoons baking powder. ½ teaspoon salt. ¾ cup white sugar. 1 egg. 1 cup milk. ¼ cup vegetable oil. Directions. Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- 1 Batter for Infinite Muffin Recipes - Sally's Baking AddictionThe muffin batter starts with basic dry ingredients like flour, baking powder + soda, and salt. More often than not, I add ground cinnamon. The only time I don’t add it is when we’re preparing a citrus-y flavored muffin. The wet ingredients are just as simple. Creamed butter and sugar, plus 2 eggs, vanilla, sour cream/plain yogurt, and milk.
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