Martha Stewart Better-Than-Basic Muffins

Martha Stewart Better-Than-Basic Muffins are easy breakfast muffins made with butter, flour and milk, ready in 35 minutes. They're a simple homemade muffin recipe for summer mornings, fall brunch, bake sales or a weekend potluck, and they come together in one bowl.

Stir the wet mixture into the dry ingredients only until the flour disappears, and leave a few lumps behind. Keep mixing past that point and the muffins turn tough and dense instead of tender.

Martha builds one base batter and then splits it into blueberry, chocolate chip, bran-raisin, cherry-pecan and corn versions with small swaps. Tipping the muffins on their sides in the hot pan to cool also keeps their bottoms from steaming and going soggy.

Martha Stewart Better-Than-Basic Muffins

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

230

kcal

Melted butter and a quick fold give these muffins a soft, tender crumb under a golden domed top. Once they cool, the sanding sugar leaves a light sparkle and a little crunch.

Ingredients

• 3/4 cup (1 ½ sticks) unsalted butter, melted, plus more for pan
  

• 2 cups all-purpose flour (spooned and leveled), plus more for pan
  

• 2 large eggs
  

• 1/2 cup whole milk
  

• 1/2 teaspoon pure vanilla extract
  

• 3/4 cup granulated sugar
  

• 2 teaspoons baking powder
  

• 1/2 teaspoon salt
  

• Mix-ins (see variations; optional)
  

• 2 tablespoons sanding sugar (optional)
  

Directions

• Prep the oven and pan: Preheat the oven to 375 degrees with the rack in the lower third, then butter and flour a standard 12-cup muffin pan. Tap out the extra flour and set the pan aside.
• Whisk the wet ingredients: Whisk 3/4 cup melted butter, 2 large eggs, 1/2 cup whole milk and 1/2 teaspoon vanilla together in a small bowl. Then set it aside while you mix the dry ingredients.
• Mix the dry ingredients: Whisk 2 cups flour, 3/4 cup granulated sugar, 2 teaspoons baking powder and 1/2 teaspoon salt in a large bowl. Make a well in the center so the wet mixture has a place to go.
• Combine the batter: Pour the egg mixture into the well and stir gently with a rubber spatula until the batter is just moistened. A few lumps are fine, and this is the moment to fold in any mix-ins.
• Fill the muffin cups: Spoon the batter into the prepared cups, filling each about two-thirds full. Then sprinkle the tops with the 2 tablespoons sanding sugar if you want a crunchy finish.
• Bake until golden: Bake for 15 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. That's your sign they're done, so don't leave them in longer.
• Cool and serve: Loosen the muffins and tip them on their sides to cool in the pan. Serve them warm or at room temperature, since they're best the day they're made.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Pyrex 3-piece glass mixing bowl set, OXO silicone spatula set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I make blueberry or chocolate chip muffins from this batter?

Fold 1 1/2 cups blueberries (fresh or frozen) or 1 1/2 cups semisweet chocolate chips into the finished batter. Add them at the very end so you don't overmix, and use frozen berries straight from the freezer so the batter doesn't turn purple.

Can I make corn muffins with the same recipe?

Yes, just cut the flour down to 1 cup and add 3/4 cup yellow cornmeal. Everything else stays the same, so the muffins keep their soft crumb with a little cornmeal texture.

How should I store leftover muffins?

The recipe notes these are best the day they're made. If you have extras, wrap them airtight at room temperature and eat them within a day or two. You can also freeze them for longer storage and warm them in the oven before serving.

Can I use a different pan if I don't have a muffin tin?

A muffin pan gives the best domed tops, so I'd stick with it. Paper liners work in a pinch if you'd rather skip the butter and flour, though the pan is what holds the batter's shape while it rises.

Why did my muffins turn out tough?

Overmixing is the usual cause, since stirring past the point where the flour disappears builds gluten. Stop as soon as the batter is moistened, and leave those few lumps in so the crumb stays tender.