My Favorite Muffin Recipe

 

I am very excited to share with you my first post for 2017.  Carmi and I have an exciting year planned out for you, full of great tips and amazing recipes.

When we first launched this blog, I shared with you My Favorite Yeast Bread Recipe.  I grew up learning how to cook from my mom who is absolutely amazing in the kitchen.  She always made everything from scratch and some of her best recipes are hand written in this little blue notebook and tucked away inside a kitchen cabinet. It is stuffed full of note cards and magazine clippings.  My mom was always an advocate that you don’t need a million cookbooks.  Now the funny thing about that statement is that my mom will be the first to tell you that she has an absolute obsession with buying cookbooks and cooking magazines.  She recently even told me that she walked into our local grocery store and told herself over and over and over again that she was not going to purchase a cookbook or cooking magazine.  She inwardly recited this as she walked throughout the store.  She made it to the check out and purchased her items.  As she walked out of the store, not only had she purchased one cooking magazine, but THREE! Here is the deal though, she (as well as myself) will purchase cookbooks or cooking magazines to gather inspiration to apply to our tried and true family recipes.  I do this all the time with my yeast bread recipe.  If I want an olive and rosemary bread, I take My Favorite Yeast Bread Recipe, add some olives and fresh rosemary, maybe reduce the honey just a bit and there you go! Or if I want Orange Cranberry Bread (as used in my Orange Cranberry Cinnamon Roll Recipe), use part orange juice for the water, add orange zest and come cranberries and there you have it.  Use cooking magazines, cookbooks, and online recipes to get inspired with new flavor combinations. Then, just apply it to your favorite recipe.

This is also true for muffins.  I recently skimmed through a Muffin Recipe book (the ones in the check out line at the grocers), as I looked closely, the recipes were all the same. Maybe this one had a bit more sweetener, or this one had a different spice or fruit, but for the most part, they were the same just with different flavors added.  So, the moral of the story is….skim those recipe books, just remember, you may enjoy it more if you apply the flavor profiles to your favorite recipes. Also remember, muffin batter doesn’t HAVE to go in a muffin tin. Pour it into mini loaf pans like I have today or even a cake pan. You may have to play around with the bake time but that’s part of the fun.

So today, I’d like to share with you my favorite muffin recipe along with a few different variations just to get your imagination rolling.  I’d also like to say that this is my mom’s recipe and everything I know about food and cooking is because of her.  She is an amazing woman and I can’t imagine what I would be doing today if it wasn’t for her. I love you mom!

*milk, sweetener and flour options are listed at the bottom of this recipe*

My Favorite Muffin Recipe

 

Prep & Bake time: 25 minutes

Yield: 12 regular muffins, 24 mini muffins or 8 mini loaves.

 

1 cup buttermilk*

1/2 cup oil

1/2 cup honey*

1 egg

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 1/4 cups flour*

Preheat oven to 375°

Banana Muffins

Fit the single wire whips on the double whisk bowl and positioned on the Ankarsrum mixer base.

Add the buttermilk, egg, oil and honey into the bowl. Turn machine on the lowest setting and mix until combined. Sprinkle in baking powder, baking soda, salt and any spices or other seasoning you’d like to add.

Sprinkle in the flour and mix until combined. You may need to stop the machine and using a spatula, scrape around the sides, turning the machine back on to ensure all the dry ingredients have been incorporated.

Banana Muffins
I like to break up the banana by hand and let the wire whips do the rest. These leaves nice big chunks of banana throughout the muffin.

 

At this point, add any fruit, nuts or seeds. Mix until combined. Scoop into your favorite, greased or non-stick pan and bake at 375° for 15-20 minutes or until the the top springs back when gently touched or when a tooth pick inserted into the middle comes out clean. Let cool slightly and then remove to finish cooling on a wire rack.

 

Banana Variation:

1 tsp. cinnamon

dash of nutmeg

1 tsp. vanilla

2 bananas

optional: 1/2 cup chopped pecans or walnuts

 

Apple Variation:

1 tsp. cinnamon

dash of nutmeg

2 apples, chopped or grated (the Ankarsrum Vegetable Cutter attachment)

 

Cheese & Herb Variation:

1 Tbsp. Italian Seasoning or your favorite herb combination

1 cup grated cheese

 

Corn Variation:

Use half flour, half corn meal

optional: 1 cup fresh or frozen corn

optional: also add cheese & herb ingredients

 

*buttermilk: any milk can be turned into buttermilk by adding 1 Tbsp. of vinegar or lemon juice to 1 cup of milk. Rice, soy, almond, coconut or any other type works great!

*Sweetener: brown sugar, white sugar, honey granules or sucanat all work perfect in this recipe. Honey will always be my sweetener of choice but you can use whatever you like.

*Flour: Whole wheat, white, freshly milled or even your favorite gluten free flours can be used in this recipe without having to alter anything else.

 

Banana Muffin

Banana Muffin

Banana Muffin

 

Ankarsrum Featured Color: Light Creme

Mini Loaf Pan: USA Pan Company

Plate by: Pioneer Woman

Glass by: Bormioli Rocco

Published by

Ashley McCord

Ashley has personally used the Ankarsrum for over 20 years, receiving her very own as a wedding gift in 1999. Continuing in the foot steps of her mother and grandmother, she enjoys cooking and baking for her busy family. She has a passion for whole grains, clean eating, and enjoys making everything from scratch. In 2012, Ashley became the Product Manager for the Ankarsrum Original Assistent here in the USA.