{Simply} Muffins
A simple muffin recipe with endless flavor combinations! For this recipe, I used cranberries + orange & blueberries + lemon!
Servings: 6
Ingredients
Muffin Batter
- 2 cups of all-purpose flour {I use King Arthur's White Whole Wheat flour}
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup softened butter
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup milk {I use unsweetened almond milk}
Cranberry + Orange Combination
- 1 cup of fresh cranberries
- 1 tablespoon grated orange zest
- 1/2 chopped pecans {optional}
Blueberry + Lemon Combination
- 1 cup fresh blueberries
- 1 tablespoon grated lemon zest
- 1/2 cup chopped pecans {optional}
Instructions
- Preheat the oven to 350 degrees F.
- Grease muffin tin.
- Whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter, sugar, vanilla, egg & milk until smooth.
- Gradually add in flour mixture until just moistened.
- *At this point I divided the batter into two equal portions in separate bowls.
- I then added in my two different flavor combinations.
Cranberry + Orange
- Stir in fresh cranberries, orange zest and chopped pecans. If you need more moisture, you can also squeeze in some of the juice from the orange.
Blueberry + Lemon
- Stir in fresh blueberries, lemon zest and chopped pecans. You can also squeeze in some of the juice from one or two lemons for added moisture and flavor boost!
Bake
- Spoon mixture into greased muffin tin.
- Bake for 18-22 minutes in preheated oven.
- Remove from oven when they are lightly brown and bounce back when you press lightly on them.
- Let stand for 10 minutes before turning out onto a cooling rack.
Notes
This recipe can easily be converted into a loaf pan or mini loafs! Just increase overall baking time! Enjoy!