and are nice and moist inside, not dry and crumbly which is a notorious problem with muffins.
No stand mixer required, you just need a wooden spoon and 10 minutes.
This muffin recipe is a great base recipe for sweet muffins.
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The chocolate chips can be substituted with anything you want.
Blueberries, raspberries, nuts, apple let your imagination run wild!
The biggest problem being muffins that are dry and hard.
Ive made muffins in my time that I swear were as hard as baseballs!
Over baking is one culprit for this.
But the batter is also a contributor.
To avoid dry muffins, some recipes make the batter by creaming butter in a stand mixer.
But its ingrained in my mind that muffins should be afastrecipe, and creaming butter doesnt qualify!
This is my chosen method that I have always used.
I know there are many muffin recipes out there that do not use baking soda and/or buttermilk.
But they are not as moist and fluffy as these.
Actually, I cant tell the difference.
My go to sweet muffin base recipe used to be a Ina Garten blueberry muffin recipe.
So now this recipe is my base recipe, and it has never failed me.
My recipe is slightly adapted from this brilliantBakery Style Chocolate Chip Muffinsrecipe byLittle Sweet Baker.
This recipe is BETTER than Ina Gartens, Ive tried both!
What have you got planned?
Maybe baking some MUFFINS???
Nagi x
PS These freeze fabulously.
Ive been eating frozen ones all week!
But I cant blame him.
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The smell as these were cooling mustve been torture for him!!!
Count the muffins:Yes there is 1 missing.
Restraint is imposed on Dozer by me.
There was no one around to control ME.
