Cozy Morning Muffins
This is my one-batter-fits-all muffin — the recipe I have memorized so I can make it half-asleep on a Sunday. Blueberries one week, chopped apple and cinnamon the next, chocolate chips when the kids have been especially good. The base never changes.
The secret to those tall, bakery-style domes is a hot start: bake at 425°F for the first five minutes, then drop the heat. That initial blast of heat gives the muffins a fast burst of lift before they set, and suddenly you have proper domed tops instead of flat little pucks.
Don't overmix — a few streaks of flour left in the batter is exactly right. Overmixed muffin batter bakes up tough and tunnel-holed. Gentle folding, lumpy batter, tender muffins. Every time.
Mia's tips
- •Start hot (425°F) for 5 minutes, then lower the heat for tall domed tops.
- •Toss fruit in a little flour so it doesn't sink to the bottoms.
- •Fill the cups nearly full — timid muffins never dome.
Recipe
Cozy Morning Muffins
Tender, bakery-tall muffins with a cinnamon crumb — one easy batter to mix and match with whatever fruit you have.
Ingredients
Batter
Instructions
- 1Heat the oven to 425°F (220°C) and line a 12-cup muffin tin.
- 2Whisk the flour, sugar, baking powder and salt. Toss the fruit through to coat.
- 3In another bowl whisk the eggs, milk, melted butter and vanilla.
- 4Fold the wet into the dry just until combined — leave it lumpy. Divide into the cups, filling nearly full.
- 5Bake 5 minutes at 425°F, then lower to 375°F (190°C) and bake 15–17 minutes more until golden.
- 6Cool 5 minutes in the tin, then move to a rack.
Nutrition (per serving, estimated)
