Our basic muffin recipe can be endlessly varied depending on what you have in your pantry or freezer.
By America's Test Kitchen | January 12, 2012
<< Back to Article: No Muffin Left Behind
While we’re on the muffin subject, what do you think makes a better muffin, butter or oil?
the batter seemed very stiff when I folded the wet with the dry;
is there an ingredient (liquid)missing?
How about using dried blueberries or other dried fruit?
Made the variation with the jam in the middle and used vanilla flavored greek yogurt. It made 8 Jumbo sized muffins and they are deeeeelicious!
more flour than the one I use but also more butter, I use less flour and 5 TB oil. Texture is good I am looking at various sites to see why we over brown some but not others apparently dark pan and over temp
I’m shocked at how extremely dry these muffins are! It was so bad, I couldn’t even swallow the bite I took. I have never made anything that turned out bad from ATK, this is a first.
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