Nepedia

Plain muffins

By Nepedia

Tender plain muffins made with oil and ready for your favourite additions.

Twelve golden muffins cool on a rack beside the empty muffin pan.
Makes
12 standard muffins
Heat
220°C
Baking time
15–20 min
Cuisine / style
United States
Explore variations · 2 →Jump to ingredients & method ↓
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Plain muffins

Makes
12 standard muffins
Heat
220°C
Baking time
15–20 min
Cuisine / style
United States
United States Supplement

Plain muffins

Method

  1. 01 · Prepare

    Before mixing

    Use: Pan + oven

    Heat oven; grease wells or grease paper liners.

    Ready when: Prepared 12-well pan.

    A baker greases a twelve-well muffin pan.
    01 PrepareGrease the muffin wells before making the batter.

  2. 02 · Combine

    About 20 seconds

    Use: Dry + Wet

    Whisk dry ingredients; beat wet ingredients separately. Combine briefly.

    Ready when: Lumpy batter; dry flour moistened.

    A spoon turns through lumpy muffin batter in a mixing bowl.
    02 CombineMix only until the flour is moistened; small lumps are fine.

  3. 03 · Portion + bake

    15–20 minutes

    Use: Batter

    Fill wells two-thirds to three-quarters full; bake.

    Ready when: Toothpick from a central muffin comes out clean.

    Muffin batter portioned into a twelve-well pan.
    03 Portion + bakeDivide the batter evenly among the prepared wells.

  4. 04 · Cool

    Until cool

    Use: Muffins

    Remove to a rack as soon as safely handled.

    Ready when: Moist, tender crumb.

    Twelve golden muffins cool on a rack beside the empty muffin pan.
    04 CoolMove the muffins to a rack after their brief rest in the pan.

What to look for

StageLook / feel forNeeds attention
MixingSome lumps remain.Stirring until perfectly smooth.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
Tough crumbOvermixed batterReduce mixing next batch.Stop once flour is moistened.

Keep individual portions or batter depth unchanged when scaling; baking time does not scale with batch weight. For blueberry muffins, fold in 150 g blueberries just before portioning. Bake until the cake beside a berry tests clean. For chocolate-chip muffins, fold 100 g chocolate chips into the finished batter. For lemon–poppy seed muffins, add 10 mL finely grated lemon zest and 20 mL poppy seeds. Use zest for flavour without changing the liquid balance. For cranberry–orange muffins, fold in 120 g chopped cranberries and 10 mL finely grated orange zest. Check the cake between fruit pieces for doneness.

Source and measurement notes

Uses the source’s all-purpose-flour and oil options. Alcohol-free vanilla replaces the optional extract; optional topping sugar is omitted.

Recipe

Plain muffins

A plain muffin batter made with all-purpose flour and oil.

How do I make it?

  1. Prepare the tin

    Before mixing

    Heat the oven to 220°C. Grease all 12 muffin holes, or put in paper liners and grease those.

    A baker greases a twelve-well muffin pan.
    Grease the muffin wells before making the batter.

    Ready when: Prepared 12-well pan.

  2. Mix wet and dry separately

    About 20 seconds

    Whisk together the flour, sugar, salt and baking powder in one bowl; beat the milk, oil, eggs and alcohol-free vanilla in another. Stir them together for about 20 seconds, stopping when the dry flour is wet even if the batter is lumpy.

    A spoon turns through lumpy muffin batter in a mixing bowl.
    Mix only until the flour is moistened; small lumps are fine.

    Ready when: Lumpy batter; dry flour moistened.

  3. Fill and bake

    15–20 minutes

    Fill each muffin hole two-thirds to three-quarters full, then bake. Check a muffin near the centre of the tin with a toothpick; it should come out clean.

    Muffin batter portioned into a twelve-well pan.
    Divide the batter evenly among the prepared wells.

    Ready when: Toothpick from a central muffin comes out clean.

  4. Cool on a rack

    Until cool

    As soon as you can safely handle the muffins, take them out of the tin and put them on a rack to cool.

    Twelve golden muffins cool on a rack beside the empty muffin pan.
    Move the muffins to a rack after their brief rest in the pan.

    Ready when: Moist, tender crumb.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
Tough crumbOvermixed batterReduce mixing next batch. Stop once flour is moistened.
Useful recipe notes

Keep individual portions or batter depth unchanged when scaling; baking time does not scale with batch weight. For blueberry muffins, fold in 150 g blueberries just before portioning. Bake until the cake beside a berry tests clean. For chocolate-chip muffins, fold 100 g chocolate chips into the finished batter. For lemon–poppy seed muffins, add 10 mL finely grated lemon zest and 20 mL poppy seeds. Use zest for flavour without changing the liquid balance. For cranberry–orange muffins, fold in 120 g chopped cranberries and 10 mL finely grated orange zest. Check the cake between fruit pieces for doneness.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Plain muffins at a glance

Makes
12 standard muffins
Heat
220°C
Baking time
15–20 min
Cuisine / style
United States
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
All-purpose flour240 g100%
Granulated sugar100 g41.7%
Table salt3 g1.2%
Baking powder14 g5.8%
Milk227 g94.6%
Vegetable oil50 g20.8%
Eggs100 g41.7%

Blueberry muffins

Makes
12 muffins
Heat
190°C conventional
Baking time
25–30 min
Cuisine / style
United States
United States · Plain muffins

Blueberry muffins

Soft muffins made by creaming butter and sugar, then gently folding in fresh blueberries. Use a deep standard muffin pan and let the fruit-filled crumb settle before serving.

Method

  1. 01 · Prepare dry mixture,berries and deep muffin pan

    10–20 min

    Use: Plain flour; Baking powder; Fine salt; Fresh blueberries

    Heat the oven to 190°C conventional. Fit twelve deep standard muffin wells, about 125 ml each, with paper liners. Prepare and dry the blueberries. Whisk the flour, baking powder and salt together in a separate bowl.

    Ready when: The pan and oven are ready, the fruit surface is dry, and the leavener is evenly mixed.

    The cook holds a pan with twelve empty white liners beside whole blueberries and a bowl of dry mixture.
    01 PrepareLine twelve deep wells and prepare the fruit and dry mixture.

  2. 02 · Cream butter and sugar

    3–5 min

    Use: Unsalted butter; Granulated sugar

    Beat the softened butter and sugar for 2–3 minutes with an electric mixer. Scrape the bowl once or twice so the mixture combines evenly.

    Ready when: The mixture is paler and fluffy, with no greasy melted-butter pool.

    The cook scrapes a small batch of pale, fluffy butter and sugar from the sides of a white bowl.
    02 CreamCream the softened butter and sugar until pale and fluffy.

  3. 03 · Beat in egg in portions

    2–3 min

    Use: Beaten whole egg

    Add the beaten egg in three portions, beating briefly after each. Scrape the sides and base of the bowl.

    Ready when: The egg is evenly incorporated. Slight graininess is acceptable; there should be no unmixed egg pooling at the bottom.

    The cook lifts a short, soft swirl of pale yellow egg, butter and sugar mixture on a spatula.
    03 Add EggIncorporate the beaten egg and scrape the bowl.

  4. 04 · Alternate dry mixture and milk;fold in berries

    3–5 min

    Use: Plain flour; Whole milk; Fresh blueberries

    At low speed, add the flour mixture in three portions, alternating with the milk in two portions. Stop as soon as the flour disappears. Fold in all the blueberries gently with a spatula.

    Ready when: The batter is thick and scoopable, with fruit spread through it and no dry flour. Avoid prolonged beating after the flour is added.

    Whole blueberries are dispersed through thick ivory batter as the cook folds with a navy spatula.
    04 Finish BatterFold whole blueberries through the thick batter.

  5. 05 · Fill twelve deep wells and bake

    30–35 min

    Use:

    Divide the batter evenly among the twelve liners. Each well will be nearly full, with about 90 g total mixture per muffin. Bake for 25–30 minutes. Test a centre muffin with a skewer inserted between pieces of fruit.

    Ready when: The tops are lightly golden and spring back gently. The skewer has moist crumbs or fruit juice, but no streaks of raw batter.

    Using two mitts, the cook holds a pan of twelve lightly golden blueberry muffins in white liners.
    05 Portion BakeDivide evenly and bake until lightly golden.

  6. 06 · Cool in the pan,then on a rack

    30 min

    Use:

    Leave the muffins in the pan for 5 minutes. Lift them carefully onto a rack and cool for at least another 25 minutes.

    Ready when: The crumb is set and the fruit is warm rather than scalding. The liners can be peeled away without tearing a wet centre.

    Twelve blueberry muffins in white liners sit in three rows of four on a cooling rack beside their empty pan.
    06 CoolLift onto a rack and let the fruit-filled crumb settle.

What to look for

StageLook / feel forNeeds attention
Prepare dry mixture,berries and deep muffin panThe pan and oven are ready, the fruit surface is dry, and the leavener is evenly mixed.
Cream butter and sugarThe mixture is paler and fluffy, with no greasy melted-butter pool.
Beat in egg in portionsThe egg is evenly incorporated. Slight graininess is acceptable; there should be no unmixed egg pooling at the bottom.
Alternate dry mixture and milk;fold in berriesThe batter is thick and scoopable, with fruit spread through it and no dry flour. Avoid prolonged beating after the flour is added.
Fill twelve deep wells and bakeThe tops are lightly golden and spring back gently. The skewer has moist crumbs or fruit juice, but no streaks of raw batter.
Cool in the pan,then on a rackThe crumb is set and the fruit is warm rather than scalding. The liners can be peeled away without tearing a wet centre.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
The muffins have a tough crumb.The batter was beaten too long after adding flour.Serve warm if fully baked.Use low speed for flour additions and finish fruit folding by hand.
A wet dough band surrounds the fruit.The fruit was too wet or the centre needed more baking.If still hot and underbaked, return the pan to the oven and check again.Dry prepared fruit and test crumb between fruit pieces before removing the pan.
The batter spills over the pan.The wells are shallower than the specified deep standard size.Bake any extra batter in additional lined wells rather than overfilling.Check the well capacity before mixing and use the stated pan size.

Storage: Best on the day. Cool completely before covering. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days in a warm kitchen. Freeze individually for up to 2 months. Thaw while covered and warm briefly at 150°C if desired.; Contains: wheat, milk, egg.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe
Cook / recipeUseWhat differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Nepedia
Three whole blueberry muffins and a fourth split into two halves show a soft pale crumb and localized blueberry pockets.
Blueberry muffins with a soft, fruit-filled crumb.

Recipe

Blueberry muffins

Soft muffins made by creaming butter and sugar, then gently folding in fresh blueberries. Use a deep standard muffin pan and let the fruit-filled crumb settle before serving.

How do I make it?

  1. Prepare dry mixture,berries and deep muffin pan

    10–20 min

    Heat the oven to 190°C conventional. Fit twelve deep standard muffin wells, about 125 ml each, with paper liners. Prepare and dry the blueberries. Whisk the flour, baking powder and salt together in a separate bowl.

    The cook holds a pan with twelve empty white liners beside whole blueberries and a bowl of dry mixture.
    Line twelve deep wells and prepare the fruit and dry mixture.

    Ready when: The pan and oven are ready, the fruit surface is dry, and the leavener is evenly mixed.

  2. Cream butter and sugar

    3–5 min

    Beat the softened butter and sugar for 2–3 minutes with an electric mixer. Scrape the bowl once or twice so the mixture combines evenly.

    The cook scrapes a small batch of pale, fluffy butter and sugar from the sides of a white bowl.
    Cream the softened butter and sugar until pale and fluffy.

    Ready when: The mixture is paler and fluffy, with no greasy melted-butter pool.

  3. Beat in egg in portions

    2–3 min

    Add the beaten egg in three portions, beating briefly after each. Scrape the sides and base of the bowl.

    The cook lifts a short, soft swirl of pale yellow egg, butter and sugar mixture on a spatula.
    Incorporate the beaten egg and scrape the bowl.

    Ready when: The egg is evenly incorporated. Slight graininess is acceptable; there should be no unmixed egg pooling at the bottom.

  4. Alternate dry mixture and milk;fold in berries

    3–5 min

    At low speed, add the flour mixture in three portions, alternating with the milk in two portions. Stop as soon as the flour disappears. Fold in all the blueberries gently with a spatula.

    Whole blueberries are dispersed through thick ivory batter as the cook folds with a navy spatula.
    Fold whole blueberries through the thick batter.

    Ready when: The batter is thick and scoopable, with fruit spread through it and no dry flour. Avoid prolonged beating after the flour is added.

  5. Fill twelve deep wells and bake

    30–35 min

    Divide the batter evenly among the twelve liners. Each well will be nearly full, with about 90 g total mixture per muffin. Bake for 25–30 minutes. Test a centre muffin with a skewer inserted between pieces of fruit.

    Using two mitts, the cook holds a pan of twelve lightly golden blueberry muffins in white liners.
    Divide evenly and bake until lightly golden.

    Ready when: The tops are lightly golden and spring back gently. The skewer has moist crumbs or fruit juice, but no streaks of raw batter.

  6. Cool in the pan,then on a rack

    30 min

    Leave the muffins in the pan for 5 minutes. Lift them carefully onto a rack and cool for at least another 25 minutes.

    Twelve blueberry muffins in white liners sit in three rows of four on a cooling rack beside their empty pan.
    Lift onto a rack and let the fruit-filled crumb settle.

    Ready when: The crumb is set and the fruit is warm rather than scalding. The liners can be peeled away without tearing a wet centre.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
The muffins have a tough crumb.The batter was beaten too long after adding flour.Serve warm if fully baked. Use low speed for flour additions and finish fruit folding by hand.
A wet dough band surrounds the fruit.The fruit was too wet or the centre needed more baking.If still hot and underbaked, return the pan to the oven and check again. Dry prepared fruit and test crumb between fruit pieces before removing the pan.
The batter spills over the pan.The wells are shallower than the specified deep standard size.Bake any extra batter in additional lined wells rather than overfilling. Check the well capacity before mixing and use the stated pan size.
Useful recipe notes

Storage: Best on the day. Cool completely before covering. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days in a warm kitchen. Freeze individually for up to 2 months. Thaw while covered and warm briefly at 150°C if desired.

Contains: wheat, milk, egg.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Blueberry muffins at a glance

Makes
12 muffins
Heat
190°C conventional
Baking time
25–30 min
Cuisine / style
United States
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Plain flour240 g100%
Baking powder8 g3.3%
Fine salt3 g1.2%
Unsalted butter113 g47.1%
Granulated sugar198 g82.5%
Beaten whole egg100 g41.7%
Whole milk113 g47.1%

Strawberry muffins

Makes
12 muffins
Heat
190°C conventional
Baking time
28–33 min
Cuisine / style
United States
United States · Plain muffins

Strawberry muffins

Soft muffins made by creaming butter and sugar, then gently folding in fresh strawberries. Use a deep standard muffin pan and let the fruit-filled crumb settle before serving.

Method

  1. 01 · Reserve fruit and coating flour;prepare pan and dry mixture

    10–20 min

    Use: Plain flour; Baking powder; Fine salt; Prepared strawberries

    Heat the oven to 190°C conventional. Fit twelve deep standard muffin wells, about 125 ml each, with paper liners. Prepare and dry the strawberries. Set aside 75 g of the cut fruit for the tops. Reserve 5 g from the measured flour, then whisk the remaining flour with the baking powder and salt.

    Ready when: The pan and oven are ready, the fruit surface is dry, and the leavener is evenly mixed.

    Cook beside twelve lined deep muffin wells, diced strawberries and dry ingredients.
    01 Prepare the deep pan and fruitLine the deep wells, separate the fruit and whisk the dry mixture.

  2. 02 · Cream butter and sugar

    3–5 min

    Use: Unsalted butter; Granulated sugar

    Beat the softened butter and sugar for 2–3 minutes with an electric mixer. Scrape the bowl once or twice so the mixture combines evenly.

    Ready when: The mixture is paler and fluffy, with no greasy melted-butter pool.

    Cook holds a stopped white hand mixer over pale creamed butter and sugar.
    02 Cream the butter and sugarBeat the softened butter and sugar until pale and fluffy.

  3. 03 · Beat in egg in portions

    2–3 min

    Use: Beaten whole egg

    Add the beaten egg in three portions, beating briefly after each. Scrape the sides and base of the bowl.

    Ready when: The egg is evenly incorporated. Slight graininess is acceptable; there should be no unmixed egg pooling at the bottom.

    Cook scrapes pale egg-enriched creamed mixture with a navy spatula.
    03 Incorporate the eggBeat in the egg gradually, then scrape the bowl.

  4. 04 · Finish batter and fold in flour-coated berries

    3–5 min

    Use: Plain flour; Whole milk; Prepared strawberries

    At low speed, add the flour mixture in three portions, alternating with the milk in two portions. Stop as soon as the flour disappears. Toss the 225 g berries for the batter with the reserved 5 g flour, then fold them in gently.

    Ready when: The batter is thick and scoopable, with fruit spread through it and no dry flour. Avoid prolonged beating after the flour is added.

    Cook gently folds diced strawberries into thick muffin batter beside the reserved topping fruit.
    04 Fold in the strawberriesFold the flour-coated strawberries through the thick batter.

  5. 05 · Fill,add reserved berries and bake

    33–38 min

    Use: Prepared strawberries

    Divide the batter among the twelve liners, then distribute the reserved 75 g strawberries over their tops. Each well will be nearly full, with about 92 g total mixture per muffin. Bake for 28–33 minutes. Test a centre muffin with a skewer inserted between pieces of fruit.

    Ready when: The tops are lightly golden and spring back gently. The skewer has moist crumbs or fruit juice, but no streaks of raw batter.

    Cook uses oven mitts to support twelve baked strawberry muffins at the oven.
    05 Portion and bakePortion, add the reserved fruit and bake until the centres are set.

  6. 06 · Cool in the pan,then on a rack

    45 min

    Use:

    Leave the muffins in the pan for 25 minutes. Lift them carefully onto a rack and cool for at least another 20 minutes.

    Ready when: The crumb is set and the fruit is warm rather than scalding. The liners can be peeled away without tearing a wet centre.

    Twelve golden strawberry muffins in white liners cool on a black wire rack.
    06 Cool in the pan, then on a rackCool first in the pan, then on the rack.

What to look for

StageLook / feel forNeeds attention
Reserve fruit and coating flour;prepare pan and dry mixtureThe pan and oven are ready, the fruit surface is dry, and the leavener is evenly mixed.
Cream butter and sugarThe mixture is paler and fluffy, with no greasy melted-butter pool.
Beat in egg in portionsThe egg is evenly incorporated. Slight graininess is acceptable; there should be no unmixed egg pooling at the bottom.
Finish batter and fold in flour-coated berriesThe batter is thick and scoopable, with fruit spread through it and no dry flour. Avoid prolonged beating after the flour is added.
Fill,add reserved berries and bakeThe tops are lightly golden and spring back gently. The skewer has moist crumbs or fruit juice, but no streaks of raw batter.
Cool in the pan,then on a rackThe crumb is set and the fruit is warm rather than scalding. The liners can be peeled away without tearing a wet centre.

Troubleshooting

If you see thisLikely causeWhat to do nowNext time
The muffins have a tough crumb.The batter was beaten too long after adding flour.Serve warm if fully baked.Use low speed for flour additions and finish fruit folding by hand.
A wet dough band surrounds the fruit.The fruit was too wet or the centre needed more baking.If still hot and underbaked, return the pan to the oven and check again.Dry prepared fruit and test crumb between fruit pieces before removing the pan.
The batter spills over the pan.The wells are shallower than the specified deep standard size.Bake any extra batter in additional lined wells rather than overfilling.Check the well capacity before mixing and use the stated pan size.

Storage: Best on the day. Cool completely before covering. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days in a warm kitchen. Freeze individually for up to 2 months. Thaw while covered and warm briefly at 150°C if desired.; Contains: wheat, milk, egg.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe
Cook / recipeUseWhat differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Nepedia
Three whole strawberry muffins and two halves of a fourth show the fruit-filled crumb.
Strawberry muffins with a soft, set fruit-filled crumb.

Recipe

Strawberry muffins

Soft muffins made by creaming butter and sugar, then gently folding in fresh strawberries. Use a deep standard muffin pan and let the fruit-filled crumb settle before serving.

How do I make it?

  1. Reserve fruit and coating flour;prepare pan and dry mixture

    10–20 min

    Heat the oven to 190°C conventional. Fit twelve deep standard muffin wells, about 125 ml each, with paper liners. Prepare and dry the strawberries. Set aside 75 g of the cut fruit for the tops. Reserve 5 g from the measured flour, then whisk the remaining flour with the baking powder and salt.

    Cook beside twelve lined deep muffin wells, diced strawberries and dry ingredients.
    Line the deep wells, separate the fruit and whisk the dry mixture.

    Ready when: The pan and oven are ready, the fruit surface is dry, and the leavener is evenly mixed.

  2. Cream butter and sugar

    3–5 min

    Beat the softened butter and sugar for 2–3 minutes with an electric mixer. Scrape the bowl once or twice so the mixture combines evenly.

    Cook holds a stopped white hand mixer over pale creamed butter and sugar.
    Beat the softened butter and sugar until pale and fluffy.

    Ready when: The mixture is paler and fluffy, with no greasy melted-butter pool.

  3. Beat in egg in portions

    2–3 min

    Add the beaten egg in three portions, beating briefly after each. Scrape the sides and base of the bowl.

    Cook scrapes pale egg-enriched creamed mixture with a navy spatula.
    Beat in the egg gradually, then scrape the bowl.

    Ready when: The egg is evenly incorporated. Slight graininess is acceptable; there should be no unmixed egg pooling at the bottom.

  4. Finish batter and fold in flour-coated berries

    3–5 min

    At low speed, add the flour mixture in three portions, alternating with the milk in two portions. Stop as soon as the flour disappears. Toss the 225 g berries for the batter with the reserved 5 g flour, then fold them in gently.

    Cook gently folds diced strawberries into thick muffin batter beside the reserved topping fruit.
    Fold the flour-coated strawberries through the thick batter.

    Ready when: The batter is thick and scoopable, with fruit spread through it and no dry flour. Avoid prolonged beating after the flour is added.

  5. Fill,add reserved berries and bake

    33–38 min

    Divide the batter among the twelve liners, then distribute the reserved 75 g strawberries over their tops. Each well will be nearly full, with about 92 g total mixture per muffin. Bake for 28–33 minutes. Test a centre muffin with a skewer inserted between pieces of fruit.

    Cook uses oven mitts to support twelve baked strawberry muffins at the oven.
    Portion, add the reserved fruit and bake until the centres are set.

    Ready when: The tops are lightly golden and spring back gently. The skewer has moist crumbs or fruit juice, but no streaks of raw batter.

  6. Cool in the pan,then on a rack

    45 min

    Leave the muffins in the pan for 25 minutes. Lift them carefully onto a rack and cool for at least another 20 minutes.

    Twelve golden strawberry muffins in white liners cool on a black wire rack.
    Cool first in the pan, then on the rack.

    Ready when: The crumb is set and the fruit is warm rather than scalding. The liners can be peeled away without tearing a wet centre.

What can go wrong, and how can I fix it?

What you noticeLikely causeWhat to do
The muffins have a tough crumb.The batter was beaten too long after adding flour.Serve warm if fully baked. Use low speed for flour additions and finish fruit folding by hand.
A wet dough band surrounds the fruit.The fruit was too wet or the centre needed more baking.If still hot and underbaked, return the pan to the oven and check again. Dry prepared fruit and test crumb between fruit pieces before removing the pan.
The batter spills over the pan.The wells are shallower than the specified deep standard size.Bake any extra batter in additional lined wells rather than overfilling. Check the well capacity before mixing and use the stated pan size.
Useful recipe notes

Storage: Best on the day. Cool completely before covering. Keep at room temperature for up to 2 days, or refrigerate for up to 4 days in a warm kitchen. Freeze individually for up to 2 months. Thaw while covered and warm briefly at 150°C if desired.

Contains: wheat, milk, egg.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Strawberry muffins at a glance

Makes
12 muffins
Heat
190°C conventional
Baking time
28–33 min
Cuisine / style
United States
How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula componentGramsFlour = 100%
Plain flour260 g100%
Baking powder8 g3.1%
Fine salt4.5 g1.7%
Unsalted butter113 g43.5%
Granulated sugar200 g76.9%
Beaten whole egg100 g38.5%
Whole milk120 g46.2%