This is the ultimate recipe for a moist muffin that you need to keep. This is not an empty promise. I have been using this recipe, initially adapted from King Arthur’s department store blueberry muffin recipe.
Now, I stress on “adapted” because, if you are familiar with my blog, you would know that anything British or American is too sweet for my palate. So I tend to cut on sugar and enhance the flavour with more “exhausteurs de goûts “.
I also replaced butter with oil because we all know oil brings moist.
I replaced milk with buttermilk because we all know it works better with bicarbonate (which I have added as well).
So bring a bowl and a whisk and let’s get started.
For 6 muffins, medium size
Prep: 5 min/ baking: 25 min at 170 C
For the base
– 1 egg, at room temperature
– 1/3 caster sugar (1/4 also works for me)
– 1/4 buttermilk
– 1/4 vegetable oil
– 1 tsp of vanilla extract
– A good pinch of salt
– 1 1/2 tsp of baking powder
– 1/4 tsp of bicarbonate of soda] – 1 tsp of lemon zest
– 1 tsp of ginger or 1 tbsp of cinnamon if using apples
– 1 cup of banane in small cubes (goes well with cinnamon, white chocolate in small bits and a bit of chopped walnuts or pecans)
– 1 cup of chopped apples or rhubarb (goes well with lemon zest and bergamote oil)
– 1 cup of blueberries or raspberries (fresh or frozen, toss in flour before adding), goes well with lemon or orange zest.
For the crumble
– 2 or 3 tbsp (levelled) of oat
– 1 heaped tbsp of demerara sugar