The Perfect Muffin Recipe

Usually, muffins are either too tough, too sweet, or both. Finally, I’ve got the recipe for one that is neither. These muffins are soft and fluffy with a very controllable taste. What I mean by this is that the sweetness of this recipe alone is perfect – pleasantly sweet and not overwhelming. It also allows for a variety of fillings through which you can further adjust the sweetness.

Ingredients:

Muffin

1 ¾ c. flour

1 ½ tsp. baking powder

½ tsp. salt

½ tsp. cinnamon

1/3 c. canola oil

½ c. + 3 tbsp. granulated sugar

1 egg

¾ c. milk

1 ½ tsp. vanilla extract

Cinnamon Sugar Topping

1 tbsp granulated sugar

1/6 tsp (or heaping 1/8 tsp) cinnamon

Directions:

1. Preheat oven to 350˚F
2. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon)
3. Whisk together wet ingredients (oil, sugar, egg, milk, vanilla) in a separate bowl
4. Add the dry ingredients to the wet and fold in until combined, making sure not to over-mix.
5. Line muffin tin with muffin liners
6. Fill each ¼ full with batter and add your fillings*
7. Completely fill each tin so they are ¾ full with batter and top with filling to garnish
8. Bake for 20-24 min.
9. While the muffins are baking, combine your sugar and cinnamon to make the topping.
10. When the muffins are done, immediately dip them into the cinnamon sugar mixture, making sure not to burn yourself. The hotter the muffins are, the better the sugar sticks.

*Fillings I have tried include: Nutella, cherries, blueberries, strawberry jam
You can also try walnuts, peanut butter, chocolate chips, pecans, apple, etc. If you want to flavor them with an extract, you have to experiment. When I had enough batter for two muffins left, I added about 1 tsp lemon extract and it was perfect. However, I do think using lemon zest would be better (different amounts though).  In my experience, these muffins do not lose any softness/fluffiness after sitting out on the kitchen table with no saran wrap for 12 hours. That is what I call impressive. Enjoy!