INGREDIENTS
- 2 ¼ cups all-purpose flour
- 1/2 cup granulated sugar
- ¼ cup packed light brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup milk
- ¼ cup butter, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 2 tablespoons turbinado sugar (optional)
DIRECTIONS
- Heat oven to 375°F. Grease or line a 12-cup muffin pan with paper baking cups. Set aside.
- In a large bowl, stir together flour, granulated sugar, light brown sugar, baking powder and salt.
- In a small bowl, using an electric mixer or whisk, beat milk, butter, vanilla extract and egg until blended.
- Gradually add milk mixture to flour mixture. Stir until just blended.
- Spoon into prepared muffin pan. Sprinkle turbinado sugar over muffins, if desired.
- Bake 20 to 23 minutes or until toothpick inserted in center comes out clean.
Serves: 12
Variations:
Blueberry Lemon Muffins: Omit brown sugar, vanilla extract and turbinado sugar. Increase granulated sugar to ¾ cup and add ½ teaspoon lemon zest to flour mixture. Add 1 tablespoon lemon juice to milk mixture. Bake as directed.
Chocolate Chip Muffins: Omit turbinado sugar. Add 1 cup mini chocolate chips to flour mixture. Bake as directed.
Cinnamon Streusel Muffins: Omit brown sugar and turbinado sugar. Add 1 teaspoon ground cinnamon to flour mixture and increase granulated sugar to ¾ cup. To Make Crumb Topping: In a medium bowl, using 2 forks, blend ½ cup all-purpose flour, ¼ cup packed brown sugar, ½ teaspoon ground cinnamon and 3 tablespoons butter until crumbs form. Sprinkle over muffins and bake as directed.
Savory Bacon Corn Muffins: Omit brown sugar, vanilla extract and turbinado sugar. Increase granulated sugar to ¾ cup, baking powder to 2 ½ teaspoons and increase milk to 1 cup. Stir in ¾ cup frozen corn, thawed and drained, 1/2 cup real bacon bits, 1/2 cup shredded cheddar and 2 sliced green onions to flour mixture. Sprinkle 2 tablespoons shredded cheddar and 3 teaspoons bacon bits over muffins and bake as directed.