Muffin Of The Day Recipe
Make Muffin Of The Day Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base muffin batter
Mix-in (example: blueberry)
Optional streusel topping
Method
Base muffin batter
Preheat and prepare pan
Preheat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
Whisk dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt until evenly combined.
Combine wet ingredients: In a separate medium bowl, whisk the large egg lightly, then add 1 cup buttermilk, 1/2 cup melted cooled unsalted butter, and 1 tsp vanilla extract. Whisk until homogeneous.
Make the batter: Pour the wet mixture into the dry ingredients and fold gently with a spatula just until no large streaks of flour remain. Do not overmix — a few lumps are fine. The batter should be thick but spoonable. If it seems very stiff, add 1–2 tbsp extra buttermilk.
Mix-in (example: blueberry)
Prepare berries: If using frozen blueberries, do not thaw. Toss 1 cup blueberries with 1 tablespoon flour to coat; this helps prevent them from sinking and turning the batter purple.
Fold in berries: Gently fold the floured blueberries into the batter until evenly distributed. Avoid over-folding to keep the muffins tender.
Portion batter: Using a 1/3-cup scoop or two spoons, divide the batter among the prepared muffin cups, filling each about 3/4 full.
Optional streusel topping
Make streusel: In a small bowl combine 1/4 cup flour, 1/4 cup packed light brown sugar, 1/4 tsp ground cinnamon, and a pinch (1/8 tsp) salt. Add 2 tbsp cold cubed unsalted butter and rub between your fingertips until mixture resembles coarse crumbs.
Top muffins: Sprinkle a generous pinch of streusel over each filled muffin cup if using.
Bake and finish
Bake: Place the muffin tin on the middle rack and bake at 400°F (200°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 12–16 minutes more, or until the tops are golden and a toothpick inserted into the center comes out with a few moist crumbs.
Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool another 10–15 minutes. Serve warm or at room temperature.
Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze cooled muffins individually wrapped for up to 3 months; thaw at room temperature or warm briefly in a low oven.