What could be more pleasant than having warm muffins on the evening tea table? Classic muffins recipe is simple and easy to prepare with only five ingredients. Muffins have many different variations. The most popular muffins are blueberry muffins, banana muffins, chocolate chip muffins, and apple-oat muffins. The point is no matter what you add to your classic muffin mix, the result will be delicious.
These classic muffins can be prepared in less than half an hour. It is best to eat them warm and fresh, but you can even keep them up to 2-3 days in an airtight container. Two important things you need to prepare for this recipe are self-rising flour and muffin cases. Try this easy recipe and enjoy!
Preheat the oven to 200°C/180°C fan/gas 6. Line a 12-hole muffin tin with muffin cases.
Sift the self-rising flour in a large bowl. Then, add the sugar and mix it. If you don’t have self-rising flour, make your own by adding 2 teaspoons of baking powder and 1/2 teaspoon salt to 2 cups of plain flour.
Mix the egg, oil, and Kalleh full-fat milk %3 in another bowl. Mix them lightly with a handheld electric mixer for 1 min.
In the center of the dry mixture, create a well and pour in the egg mixture immediately. Mix gently and lightly with a fork or silicone spatula. Don’t over-mix!!
Now you can add any add-ins you like. The final batter should not be smooth.
Spoon into the muffin cases, filling each case about two-thirds full. Bake for 20-25 minutes or until lightly golden.
Leave them cool for 5 minutes before transferring to a wire rack to cool completely.
Instead of oil, you can use 114 grams of Kalleh dairy butter, but using oil makes the muffins much softer. Combining oil and butter is another option. In this case, use ¼ cup of oil and ¼ cup of melted butter.
As an alternative to milk, you can use Kalleh sour cream or regular yogurt. If you can only find Greek yogurt, you should thin it out by mixing 3 cups of Greek yogurt with 1/4 cups of water
For muffins to have a soft texture, do not overmix the ingredients! A muffin that is over-mixed will have a tough texture. Just mix the ingredients until they are combined.
It is important to separate the wet and dry ingredients. Mix the dry and wet ingredients separately first. After you pour the wet ingredients into the dry ingredients, you will just need to stir them gently.
You can sprinkle a little raw sugar over the top just before baking if you want to have a delicious and crunchy muffin.
Don’t over-fill muffin cases. The muffin cases should be ⅔ full to avoid spilling all over your baking tray while baking.
If you want to add blueberries to your batter, reserve 1/4 cup of the flour, sprinkle it over 1 cup of blueberries, and stir them into the batter.
You can easily turn your classic muffins into apple-cinnamon muffins. But you should use brown sugar instead of white sugar. Add 1 teaspoon of ground cinnamon and fold in 3/4 cup to 1 cup of diced apples, and stir them into the batter.