Assorted Muffins Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with liners or lightly grease it. If using frozen blueberries, keep them frozen until ready to fold in.

Combine dry ingredients

In a large bowl, whisk together 2 cups flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, and 1 teaspoon salt.

Mix wet ingredients

In a separate bowl, whisk 1 cup milk, 1 large egg, 1 tablespoon melted cooled butter, and 1 teaspoon vanilla until smooth.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Gently stir with a spatula until just combined; batter should be slightly lumpy. Do not overmix.

Fold in blueberries

Gently fold in 1 cup blueberries until evenly distributed. If they sink, toss blueberries lightly in 1 tablespoon flour before folding in.

Portion and bake

Divide batter evenly among 12 muffin cups (about 3/4 full). Sprinkle coarse sugar on top if desired. Bake at 400°F (200°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) and bake 12–15 more minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool

Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Preheat and prepare

Preheat oven to 400°F (200°C). Line a 12-cup muffin tin or grease it lightly.

Combine dry ingredients

Whisk together 1 3/4 cups flour, 3 tablespoons granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt in a bowl.

Mix wet ingredients

In another bowl combine 3 tablespoons vegetable oil (or melted butter), 3/4 cup milk, 1 large egg, and 1 teaspoon vanilla; whisk until uniform.

Combine and fold chocolate

Pour the wet mixture into the dry ingredients and fold gently until just combined. Fold in 3/4 cup chocolate chips, leaving some for sprinkling on top if desired.

Portion and bake

Spoon batter into 12 muffin cups, about 3/4 full. Top with extra chocolate chips and coarse sugar if using. Bake at 400°F (200°C) for 5 minutes, then reduce to 350°F (175°C) and bake 12–15 minutes, until tops are golden and a toothpick inserted in centers comes out clean or with a few moist crumbs.

Cool

Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Preheat and prepare

Preheat oven to 375°F (190°C). Line a 12-cup muffin tin or grease it.

Combine dry ingredients

In a bowl whisk together 1 1/2 cups flour, 1/2 cup packed brown sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/2 teaspoon cinnamon if using.

Mix wet ingredients

In a separate bowl mash ripe bananas to measure about 1 cup. Whisk in 1 large egg, 1/3 cup melted cooled butter, and 1 teaspoon vanilla until combined.

Combine and fold walnuts

Pour wet mixture into dry ingredients and fold gently until just combined. Fold in 1/2 cup chopped walnuts, reserving a few to sprinkle on top if desired.

Portion and bake

Divide batter among 12 muffin cups about 3/4 full. Top with reserved walnuts. Bake at 375°F (190°C) for 18–22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool

Allow to cool in the pan for 5 minutes, then remove to a wire rack to cool completely.

These three batters are scaled to produce roughly 12 muffins each. If you are baking multiple varieties at once, adjust oven space and rotate pans for even baking. Fresh muffins are best served day of, or stored in an airtight container at room temperature for 2 days or refrigerated up to 5 days. Reheat briefly in a microwave or warm oven.