Equipment Needed
- 12-cup standard muffin tin
- Muffin liners (or a good non-stick spray)
- Two mixing bowls (one large, one medium)
- Whisk
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
- Ice cream scoop (this is my secret for perfectly even muffins!)
Step-by-Step Instructions
First, I always start by preheating my oven to 375°F (190°C) and lining my muffin tin. There’s nothing worse than having your batter ready and waiting on the oven! In my medium bowl, I whisk together the flour, baking powder, baking soda, salt, and all those gorgeous spices. I give the dried fruit and nuts a light toss in a spoonful of this flour mixture—this little trick is a game-changer. It coats the fruit and prevents it from sinking to the bottom of the muffins during baking. I learned this the hard way; my first batch had all the fruit in a sad little layer at the base!
Now, in my large bowl, I whisk the eggs and brown sugar together until they look smooth and a little paler, about a minute. Then, I slowly stream in the melted butter while whisking, followed by the milk and vanilla. The mixture will be lovely and glossy. Here’s where you need to switch gears: dump the entire bowl of dry ingredients into the wet. I use my rubber spatula and fold gently, just until the flour disappears. A few streaks are okay! Overmixing is the enemy of tender muffins—it makes them tough. I promise, resist the urge to stir it smooth.
Finally, I fold in my flour-dusted fruit and nuts with just a few turns. Using my ice cream scoop, I divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. I used to eyeball it and ended up with some giant and some tiny muffins—the scoop keeps it fair! Into the hot oven they go, and I set my timer for 18 minutes. The hardest part is not opening the oven door to peek! I wait until the 15-minute mark to even look through the window.
You’ll know they’re done when the tops are golden and spring back lightly when touched, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. I let them cool in the pan for exactly 5 minutes—any longer and they start to steam and get soggy bottoms. Then, I transfer them to a cooling rack. The temptation to eat one immediately is fierce, and I usually give in. That warm, buttery first bite is a right I’ve earned as the baker!(See the next page below to continue…)