Basic muffins. The name of this recipe makes me laugh, because these days, “basic” is used in a sarcastic way to usually describe girls who all dress and act the same way… think that cliche “sorority girl” vibe. But this recipe comes from my mother’s 12th edition of the Fannie Farmer CookBook, circa 1983, before basic girls and Pinterest were a thing. I grew up on this muffin recipe… adding in whatever fruit (or chocolate chips) we happened to have an overstock of in our deep freezer.
But first, let me take a minute to brag about my mom. I made these muffins on Mother’s Day last weekend, and we happened to be down at my parent’s house in Illinois, so that’s why I’m taking advantage of making these classic muffins in my mom’s kitchen.
I’ve probably bragged about her before in my other blog posts… she’s the reason I bake and gave me my taste in food and home decor. I’ve always admired this woman’s kitchen and the cute way she decorates. When I was in elementary school, we moved from our small home in town out to the country. My mom wanted to find an old farmhouse, but somehow they ended up in a newer home on an acre of property out in the cornfields.
Since then, my mom has done a lot to make it look cute. She’s turned her kitchen into a bright, country looking kitchen. She’s also a big DIYer, so you can see her crafty touch all around the house. I adore this woman and her creativity, and being able to make her muffins for her on Mother’s Day means the world to me.
Alright, back to the muffins. Like I said, you can throw whatever fruit, chocolate chips or nuts into these bad boys. They are really “basic” muffins… in the original meaning of the word. I’ve changed the Fannie Farmer recipe just slightly with my own touch.
Makes approximately 25 muffins
4 cups flour
5 tsp baking powder
1 tsp salt
1 cup sugar
2 eggs, lightly beaten
2 cups milk
1/2 cup (1 stick) butter, browned
Preheat the oven to 375F, and grease your muffin tins. Mix flour, baking powder, salt and sugar in a large bowl. Add eggs, milk and butter, stirring until mixed, but not smooth. Spoon into your muffin pans, filling about 2/3 of the way. Bake for 20-25 minutes, until inserted knife comes out clean. *Note: bake for a few minutes less if you are using chocolate and not fruit. Fruit adds additional moisture which requires longer baking.