Best Ever Muffin Recipe
When we need a quick bread addition to our meal, we make muffins. They are foolproof, and everyone loves them! They are a welcome side item with most traditional meals. These muffins can be made with hard white, hard red, or soft white wheat.
This simple recipe is so versatile. We often add chocolate chips for breakfast muffins. Left-over chocolate chip muffins make a great snack later in the day too.
Feel free to experiment with diced fruits, spices like cinnamon, pumpkin spice, cocoa powder, or nuts. Or leave out the honey for more savory options. Add in shredded cheddar cheese, jalapenos, corn, sausage, etc.
2 cups freshly milled flour
2 teaspoons baking powder
½ teaspoon salt
½ cup honey
¾ cup milk that is room temperature
½ cup butter, melted and cooled
2 large eggs, room temperature
- Melt butter in a medium, microwave safe bowl and set aside to let it cool.
- While you wait, in a large bowl, measure and whisk together the flour, baking powder, and salt.
- Spray or oil/butter your 12-count muffin pan.
- Preheat oven to 350.
- Once butter is cool, in the same bowl, measure out and mix together the milk, honey and eggs.
- Combine your liquid ingredients to your dry ingredients in the large bowl and mix until just combined. Overmixing will make the muffins more dense.
- Optional : Add and fold in any extra ingredients.
- Fill muffin cups about ¾ full.
- Bake in the oven for 20-25 minutes or until a toothpick comes out clean (but may have some crumbs) when inserted into the middle.
- Transfer muffins to a cooling rack to cool.
- These are best eaten on the same day but can be stored for later use in the refrigerator or freezer. Reheat to enjoy after storage.