What if we really only need one muffin recipe to get us through our muffin making needs?
Will we really never need another muffin recipe (besides this one) for as long as we all shall live?
But if you were to look through all 40 muffin recipes, you would likely notice a theme. A similar grouping of ingredients in a very similar proportion.
It was while throwing together muffins one day that I realized: When making muffins, I pretty much make the same recipe every time. I just tweak it slightly depending on what kind of muffin I’m making.
AND THEN, that day I decided to just make one big muffin batter (I quadrupled my ingredients) – but create a variety of different muffins all with that same batter.
Here’s what I did:
- I measured oil, eggs, milk, sour cream, flour, sugar, baking powder, cinnamon, and salt into my mixer.
- These are ingredients used in every single muffin that ever lived.
- I didn’t actually measure. I don’t measure. I eye-ball. I don’t know where my measuring spoons are and the kids ate my measuring cups.
- I mixed my ingredients and since I’m a big believer in making one big mess and turning out a large quantity of food (instead of making a small mess over and over and over every day), I “measured” my ingredients x4.
- I scooped the batter into 24 muffins plus one loaf pan.
- I finished off a container of shriveling blueberries onto the top of seven muffin batter cups. I sprinkled chocolate chips onto the top of 11 more. I left six muffins plain.
- I stirred freeze-dried strawberries into the loaf pan of batter.
- I baked the muffins and the bread.
- My family at the muffins and the bread and now I need to sweep my floor.
Muffin crumbs, man. Have you ever fed muffins to an 8yo, a 6yo, a 3yo, a 2yo, and a 1yo? Muffin crumbs are everywhere.
And now for the only muffin recipe you’ll ever really need.
I’m going to write the ingredients for us in large batch quantity. That way we can use this recipe to make many muffins of all different varieties. One big mess, lots and lots of crumbs. I mean, muffins.
The Only Muffin Recipe You’ll Ever Need
- 4½ cups whole grain flour
- 1 cup sugar, brown sugar, or sucanat
- 1 Tablespoon baking powder
- 1 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 4 eggs
- ½ cup sour cream (optional, but makes the muffins moist!)
- ¾ cup melted coconut oil
- 2 cups milk
- Mix all ingredients together by hand or with a mixer.
- Scoop batter into prepared muffin cups or loaf pans.
- Add any fruit, nuts, or chocolate chips you would like.
- Bake bread at 350 degrees for 1 hour. Bake muffins at 400 degrees for 20ish minutes.
This recipe makes approximately 24 muffins and 1 loaf of quick bread. Or 36 muffins. Or three loaves of quick bread. Or 12 muffins and 2 loaves of quick bread.
Plus lots of crumbs when you feed them to babies.