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Muffins From Scratch

Muffins From Scratch: Soft, Fluffy, and Perfectly Toasted

Delight in homemade muffins from scratch, a healthier and customizable breakfast option featuring nooks and crannies perfect for butter or jam.
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Prep Time 15 minutes
Cook Time 22 minutes
Rise Time 2 hours
Total Time 2 hours 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Lukewarm Milk Substitute with almond milk for dairy-free option.
  • 2 teaspoons Active Yeast Instant yeast can be used.
  • 2 tablespoons Unsalted Butter Margarine can be used as a substitute.
  • 1 teaspoon Fine Ground Salt Kosher salt can be an alternative.
  • 1 tablespoon Sugar Honey or agave syrup can be swapped in.
  • 1 Large Egg Flaxseed egg can be used for a vegan option.
  • 3 cups All-Purpose Flour Whole wheat flour can yield denser results.
For Cooking and Preparation
  • 1 tablespoon Olive Oil Vegetable oil can be used.
  • 1 cup Cornmeal Semolina can be used as an alternative.

Equipment

  • Mixing bowl
  • Non-Stick Pan
  • Cooling Rack

Method
 

Step‑by‑Step Instructions
  1. Combine 1 cup of lukewarm milk with 2 teaspoons of active yeast. Let sit for about 10 minutes.
  2. Add 2 tablespoons of butter, 1 tablespoon of sugar, 1 teaspoon of salt, and 1 egg to the yeast mixture. Gradually incorporate 3 cups of flour.
  3. Transfer the dough to a greased bowl and let it rise for about 2 hours until doubled in size.
  4. Punch down the dough, portion into 2-ounce pieces, shape into balls, and let them rise for about 20 minutes.
  5. Preheat a pan over medium-low heat and cook the muffins for 10-12 minutes on one side, then flip and cook for another 8-10 minutes.
  6. Transfer muffins to a cooling rack to rest for a few minutes before serving.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 25gProtein: 4gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 2gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

For a lighter muffin texture, refrigerate the dough overnight before shaping. Use a fork to split instead of a knife to maintain texture.

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