Martha Stewart’s Better Than Basic Muffins are a basic muffin with lots of fun add ins.
If you need a basic muffin batter that you can change up and even make gluten free this recipe is for you!
Martha Stewart’s Better Than Basic Muffins
It is no secret that my family loves muffins, so it is probably no surprise that I would feature muffins several times in my Year of Martha Stewart Cooking Challenge.
Martha Stewart’s Better Than Basic Muffins is a recipe that comes from the May 2008 copy of Martha Stewart’s Everyday Food Magazine.
One of the reasons that I love muffins is that they are easy to change up. A good basic muffin batter like this one is something everyone needs to have on hand.
I have tried these muffins several times and we loved them. They are the perfect breakfast muffins.
They are sweet without being overly sweet. Some muffins are dessert like, or more like eating dessert for breakfast, but these muffins are not that way. They are a delicious breakfast or snack treat.
Muffin Mix-Ins
Martha calls them muffin mix-ins. I usually call them add-ins. Whatever you call them they are what make muffins special.
What can you add to this basic batter to change it up?
- 1 1/2 cups chocolate chips
- 1 1/2 cups blueberries
- 1 cup raspberries
- 1 1/2 cups white chocolate chips ( they go great with raspberries )
- 3/4 cup chopped nuts and 3/4 cup dried cherries
- 1 cup raisins
- reduce the flour by 1/2 cup and add 1/2 cup baking cocoa
- reduce the flour by 1 cup and add 3/4 cup cornmeal for a cornmeal muffin
Other Ingredients
- butter
- all purpose flour or gluten free flour blend
- eggs
- milk
- vanilla extract
- granulated sugar
- baking powder
- salt
Can you make basic muffins gluten-free?
Yes, these muffins work gluten-free. I have tried them with both King Arthur Gluten-Free Blend and Bob’s Red Mill 1 to 1 Gluten-Free Blend. Other blends may work, but those are the blends that I have tested the recipe with.
Martha Stewart's Better Than Basic Muffins
Martha Stewart's Better Than Basic muffins can be changed up with lots of different ad-ins and even made gluten free.
Ingredients
- 3/4 cup butter, melted
- 2 cups all purpose flour or gluten free blend for gf version, see note below for gf options
- 2 eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla
- 3/4 cup sugar
- 2 teaspoon baking powder
- salt
- add-ins see note below
Instructions
- Preheat oven to 375.
- Line muffin pan with liners or grease well. Set aside.
- In a bowl whisk together butter, eggs, milk, and vanilla.
- In another bowl combine flour, sugar, baking powder, and salt. Make a well in the center of the flour mixture.
- Add egg mixture to well and stir just until combined.
- Stir in mix-ins.
- Scoop into muffin cups filling each cup about 3/4 full.
- Bake for 18-20 minutes or until toothpick inserted into the center comes out clean.
- Remove from pan to wire rack to cool.
Notes
For the gluten-free version use Bob's Red Mill 1 to 1 Gluten-Free blend or King Arthur's Gluten-Free Blend.
For mix-ins choose one of the following or a mix of two options:
- 1 1/2 cups chocolate chips
- 1 1/2 cups blueberries
- 1 cup raspberries
- 1 1/2 cups white chocolate chips ( they go great with raspberries )
- 3/4 cup chopped nuts and 3/4 cup dried cherries
- 1 cup raisins
- reduce the flour by 1/2 cup and add 1/2 cup baking cocoa
- reduce the flour by 1 cup and add 3/4 cup cornmeal for a cornmeal muffin
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 244Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 62mgSodium: 239mgCarbohydrates: 29gFiber: 1gSugar: 13gProtein: 4g
Nutritional values are approxomite and aren't always accurate.
Lynn, made these for a school breakfast event. They were a huge hit!