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SideChef
Recipes
Muffins
Recipe

11 INGREDIENTS • 12 STEPS • 25MINS

Muffins

4.0
1 rating
An easy muffin recipe that can be used as a base for any type of muffin you choose! These are mildly sweet and super fluffy with a nice large high-top like a bakery-style muffin, super versatile, and not too sweet!
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Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/
An easy muffin recipe that can be used as a base for any type of muffin you choose! These are mildly sweet and super fluffy with a nice large high-top like a bakery-style muffin, super versatile, and not too sweet!
25MINS
Total Time
$1.01
Cost Per Serving
Ingredients
Servings
12
US / Metric
Heavy Cream
1 cup
Heavy Cream
plus 2 Tbsp
or Whole Milk, Half & Half, or Full-Fat Coconut MIlk
Lemon
1
Lemon, juiced
2 Tbsp of juice needed
All-Purpose Flour
2 1/2 cups
Baking Powder
1 Tbsp
Baking Powder
Baking Soda
1/4 tsp
Baking Soda
Salt
1/2 tsp
Egg
2
Eggs
or 1/2 cup Sour Cream or 1/2 cup Full-Fat Coconut Cream
Unsalted Butter
1/2 cup
Unsalted Butter, melted
plus extra for greasing
or 1/2 cup Coconut Oil
Fresh Mixed Berries
1 1/2 cups
Fresh Mixed Berries
up to 2 cups
or Frozen Mixed Berries
Nutrition Per Serving
VIEW ALL
Calories
303
Fat
15.1 g
Protein
4.0 g
Carbs
37.1 g
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Muffins
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author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India
http://www.milkandcardamom.com/

Author's Notes

Store individually wrapped in plastic wrap or in an airtight container for up to 3 days.
Cooking InstructionsHide images
step 1
Preheat the oven to 425 degrees F (220 degrees C).
step 2
Grease a cupcake/muffin pan with butter or cooking spray, making sure to grease the top of the pan as well so the muffin tops don't stick to it. You can also use muffin liners instead.
step 3
In a cup, add 1 cup plus 2 Tbsp of Heavy Cream (1 cup) and 2 Tbsp of Lemon (1). Whisk together and set aside.
step 4
In a large mixing bowl, add All-Purpose Flour (2 1/2 cups), Baking Powder (1 Tbsp), Baking Soda (1/4 tsp), and Salt (1/2 tsp). Whisk well and set aside.
step 5
In a separate mixing bowl, whisk together Granulated Sugar (3/4 cup) and Eggs (2) for 1 minute or until light and creamy.
step 6
Add in the milk/lemon juice mixture and whisk for 30 seconds.
step 7
Add Vanilla Extract (1 Tbsp) and whisk until well combined. Slowly pour in the Unsalted Butter (1/2 cup) while whisking.
step 8
Pour the liquid ingredients into the bowl with the dry ingredients and gently fold the mixture with a spatula by scraping the sides of the bowl and then down the center.
step 9
Once half the flour has been incorporated add in your Fresh Mixed Berries (1 1/2 cups) and any other mixins of choice such as chocolate chips, nuts, etc. Fold until there are no streaks of dry flour anywhere in the batter.
step 10
Use an ice cream scoop or large spoon to spoon the batter into the muffin tin. Fill each cavity to the top. Gently smooth the tops out with a spoon and sprinkle on any of your toppings such as turbinado sugar, chopped chocolate, additional berries, citrus zest, etc.
step 11
Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.
step 12
Cool for 10 minutes before removing from the pan and cooling completely on a rack.
step 12 Cool for 10 minutes before removing from the pan and cooling completely on a rack.
Tags
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Breakfast
Brunch
Back to School
Shellfish-Free
Vegetarian
Dessert
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