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Old-Fashioned Muffins
This hearty, old-fashioned muffin recipe provides instructions for making many variations, including blueberry muffins, pecan muffins, bacon muffins, and more.
👥 12 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 10 min👤 Marion Cunningham📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
📝 Preparation Steps
1
Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the dry ingredients; the batter should not be smooth. Spoon into the muffin cups, filling each one about two-thirds full. Bake for about 20 to ⏱️ 25 minutes each. VARIATIONS: Blueberry Muffins: Increase sugar to ½ cup. Reserve ¼ cup of the flour and toss with 1 cup blueberries; stir them into the batter last. Pecan Muffins: Increase sugar to ¼ cup. Add ½ cup chopped toasted pecans to the batter. After filling the cups, sprinkle with more granulated sugar or brown sugar, cinnamon, and more chopped nuts. Whole-Wheat Muffins: Decrease all-purpose flour to 1 cup and add ¾ cup whole-wheat flour. Date or Raisin Muffins: Add ½ cup chopped pitted dates or ⅓ cup raisins to the batter. Bacon Muffins: Add 3 strips bacon, fried crisp and crumbled, to the batter. Mini Muffins: Swap standard muffin tin for mini muffin tin and bake at 375°F for 10–⏱️ 13 minutes. (Makes about 36 mini muffins.) Editor’s note: This recipe first appeared on Epicurious in August 2004. Head this way for more of our favorite breakfast recipes →
(250 g) all-purpose flour2 cupslarge egg, slightly beaten1(8 oz) whole milk, room temperature1 cup
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