1 cup sugar
2 1/2 cups (12.5 oz) unbleached all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 Tbl unsalted butter, melted
1/4 C vegetable oil
3/4 C milk
1 1/2 tsp vanilla extract
Adjust oven rack to upper middle position and preheat to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Whisk flour, baking powder, and slat together in a large bowl. In a medium bowl, whisk sugar, eggs, butter, oil, milk, and vanilla together until well combined. Using a rubber spatula, fold egg mixture gently into flour mixture just until moistened. (Batter will be very lumpy with spots of dry flour; do not overmix.) Gently fold in one of the following:
Blueberry muffins:
1 C fresh or frozen blueberries and 1 tsp lemon zest
Chocolate chip muffins:
1 C chocolate chips (recommended: Ghirardelli semi-sweet)
Cranberry Orange muffins
1 C dried cranberries soaked for 15 minutes in 1/2 cup orange juice, then drained; and 1 Tbl orange zest
Lemon Poppy Seed muffins:
1/4 C poppy seeds and 1 Tbl lemon zest
Divide batter evenly among the 12 muffin cups, filling cups all the way to the top. Bake until muffin tops are golden, 17-19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 more minutes before serving. Store leftover muffins in a large ziplock bag at room temperature.
2 1/2 cups (12.5 oz) unbleached all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
2 large eggs
4 Tbl unsalted butter, melted
1/4 C vegetable oil
3/4 C milk
1 1/2 tsp vanilla extract
Adjust oven rack to upper middle position and preheat to 425 degrees. Spray standard muffin tin with nonstick cooking spray. Whisk flour, baking powder, and slat together in a large bowl. In a medium bowl, whisk sugar, eggs, butter, oil, milk, and vanilla together until well combined. Using a rubber spatula, fold egg mixture gently into flour mixture just until moistened. (Batter will be very lumpy with spots of dry flour; do not overmix.) Gently fold in one of the following:
Blueberry muffins:
1 C fresh or frozen blueberries and 1 tsp lemon zest
Chocolate chip muffins:
1 C chocolate chips (recommended: Ghirardelli semi-sweet)
Cranberry Orange muffins
1 C dried cranberries soaked for 15 minutes in 1/2 cup orange juice, then drained; and 1 Tbl orange zest
Lemon Poppy Seed muffins:
1/4 C poppy seeds and 1 Tbl lemon zest
Divide batter evenly among the 12 muffin cups, filling cups all the way to the top. Bake until muffin tops are golden, 17-19 minutes. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 more minutes before serving. Store leftover muffins in a large ziplock bag at room temperature.
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