Muffins
📜 Collection: John B. Collection | ✍️ Attribution: Winifred Murray | 📂 Category: Breakfast Delight in these classic homemade muffins courtesy of Winifred Murray’s collection. Lightly sweet and perfectly fluffy, they make a wonderful morning treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 20 mins | None | 12 medium muffins |
🔪 Key Equipment
- Muffin pans
- Mixing bowls
- Measuring cups
- Measuring spoons
Ingredients
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Sugar | Granulated |
| 1/4 cup | Butter | Softened |
| 1 | Egg | Whole |
| 2 cups | All Purpose Flour | Sifted |
| 4 t. | Baking Powder | Standard |
| 1 cup | Milk | Liquid |
| 1/2 t. | Salt | Fine |
Instructions
Step 1: Preparation and Baking
- Cream the 1/4 cup butter and 1 cup sugar, then beat in the 1 egg.
- Sift together the 2 cups sifted all purpose flour, 4 t. baking powder, and 1/2 t. salt, alternating addition with the 1 cup milk to form a smooth batter.
- Fill greased muffin pans 2/3 full.
- Bake at 425° oven for 20 minutes until golden brown and a toothpick inserted in the center comes out clean.
💡 Make-Ahead & Storage: Baked muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.
Original Recipe Scan
