Try these simple muffins for breakfast, lunch, or dinner.
Simply Recipes / Mihaela Kozaric Sebrek
When I was newly married, I kept a very slim pantry.
What I always had on hand were very basic baking supplies.
Simply Recipes / Mihaela Kozaric Sebrek
Nothin muffins became her go-to muffins.
So I flipped to the bread section and found a recipe simply called Muffins.
I tweaked it over the years and it’s become my family’s nothin' muffins.
Simply Recipes / Mihaela Kozaric Sebrek
I like to think of these muffins as rustic.
Barely sweetened, nothin muffins have a similar flavor to a baking powder biscuit orscone.
I make these muffins for aquick breakfast, after-school snack, or easy side dish.
Simply Recipes / Mihaela Kozaric Sebrek
Serve them with butter and jam as my mother-in-law did or eat them warm with nothin at all.
Keys to Success
Don’t overmix: These simple muffins are exactly that: simple.
The only pitfall is overmixing.
Its very easy to overmix and end up with tough muffins riddled with holes.
Skip the liners: I recommend not using muffin liners; bake them directly in the tin.
Instead, grease the tin with either butter or cooking spray.
I recommend letting the milk come to room temperature and letting the butter cool slightly before whisking together.
This will keep the butter from solidifying and the egg from scrambling.
Add them to the dry ingredients.
Grease each cavity of a muffin pan with cooking spray or butter.
In a small bowl, whisk the milk, oil, and egg until combined.
Pour the milk mixture into the bowl with the flour mixture.
Use a flexible spatula and mix just until no flour is visible.
The batter will be thick and lumpy.
Fill each muffin cavity halfway (about 2 heaping tablespoons).
Cool the muffins in the pan for 5 minutes and then move to a cooling rack.
Serve the muffins warm or at room temperature with butter and jam.
Store remaining muffins in an airtight container on the counter for up to 2 days.
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