Muffins (Master Recipe)

Ingredients

Dry

• 850 g flour
• 400 g sugar
• 2 1/4 tsp salt
• 3 tablespoons baking powder

Wet

• 3/4 cups vegetable oil + 1 tsp vegetable oil
• 8 tablespoons butter (melted)
• 4 eggs
• 1.5 cups milk (room temperature) + 1 Tbsp milk

Toppings

• 4 1/2 cups blueberry/cranberry or any extra fillings

Optional Crumb Topping

• 100 g granulated sugar
• 90 g all-purpose flour
• 70 g unsalted butter

Lemon Muffin variation changes:

• 1/4 cup vegetable oil (replaces standard recipe vegetable oil)
• 200 g lemon juice
• 8 g lemon/citrus zest
• 100mL lemon juice + 50 g powdered sugar (glaze, reduce in saucepan)
• Instructions: Bake 5 mins at 380, 10 minutes at 350, broil at 3:30 for 5 minutes or until golden brown

Instructions

1. Preheat oven to 380 degrees F
2. Combine flour, sugar, salt and baking powder
3. Place vegetable oil into measuring cup; add the egg and add enough milk to reach the 4.5-cup mark
4. Mix well
5. Add to flour mixture; add filling; don’t over mix
6. Fill muffin cups
7. Bake in oven, after 5 minutes reduce heat to 350 degrees F
8. Bake for 20 to 25 minutes until done
9. Check around 15 minute mark

Notes

Try not to exceed 20 minutes baking time. Don’t lower temperature below 350 and add heat shield on bottom if needed

Tips

Favorite filling:

• lemon zest and diced apricot with lemon sugar glaze (lemon juice and sugar condensed)
• blueberry
• cranberry
• chocolate chip
• crystallized ginger and lemon zest with lemon sugar glaze.

Substitutions

Adaptation

Revision History

• 2022/06/01 - Adjusted flour from 810 g to 850 g. Adjusted oil from 1 cup to 3/4 cup
• 2022/08/21 - Adjust sugar from 420 g to 400 g
• 2024/12/22 - increased milk from 360 –> 400g, increased oil from 168 –> 185g