Muffin Base. Yields approx. 12 “regular” muffins.

~2 cups (260 g) all-purpose flour

~½ cup (120 g) granulated sugar

2.5 level teaspoons baking powder

½ teaspoon salt

~¾ cup (180 ml/186g) milk, room temperature

~½ cup (114 g, 1 stick) salted butter, melted and cooled

2 large eggs, room temperature

Toppings and fillings of your choice

Prepare any toppings and mix-ins prior to combining muffin dry and wet bases. Once the bases are mixed, muffins should be baked as soon as possible.

Instructions

1 Preheat the oven to 400°F. Line a muffin pan with paper liners; set aside.

2 In a medium bowl, whisk the flour, sugar, baking powder, and salt together.

3 If you have additives for your muffins, combine with dry ingredients and fold thoroughly to dry coat everything.

4 In a small bowl, melt the butter. Once liquid, whisk in milk. Then whisk in eggs and vanilla until well combined. It is OK if this separates while sitting. Whisk it again before adding to your dry mix.

5 While lukewarm, add liquid to dry ingredients. FOLD with a silicone spatula just until combined. Do not overfold!!! Ugly lumpy batter is the best batter. Overmixed batter will yield a more cake-like consistency and reduce rise.

6 Divide the batter evenly between the muffin cups.

7 Add any toppings now.

8 Bake for 15 minutes then drop the temperature to 375. In 5 - 10m, use a toothpick inserted into the center to check - if it comes out with only a few moist crumbs attached, or clean, they’re done.

9 Transfer muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.