MUFFIN BASE RECIPE

BASE RECIPE INGREDIENTS

Dry Ingredients

• 2 cups all-purpose flour

• ¾ cup cane sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

Wet Ingredients

• 1 cup milk (we use full fat Oatly)

• 1 tbsp apple cider vinegar

• ½ cup neutral oil

• ½ cup yogurt (plain or vanilla, we use Forager plain)

• 2 tsp vanilla extract

Optional Streusel Topping

• 4 tbsp cold butter (I use Earth Balance)

• ½ cup flour

• ¼ cup brown sugar

• ¼ cup cane sugar

• ½ tsp cinnamon

• Pinch salt

METHOD

1. Preheat oven to 425 degrees Fahrenheit

2. In a small bowl or measuring pitcher, combine 1 cup milk and 1 tablespoon apple cider vinegar and set aside

3. In a large bowl or kitchen aid bowl, combine 2 cups all purpose flour, ¾ cup cane sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt

4. Once milk mixture has curdled/bubbled, add ½ cup neutral oil, ½ cup yogurt, and 2 teaspoons vanilla extract

5. Mix until smooth

6. Add any flavor adaptations: 1 - 1.5 cups fresh or frozen fruit, ¾ - 1 cup chocolate chunks or nuts, 1 cup shredded veggies, 1 -2 teaspoons spices, extracts, or zests (see adaptations section for more)

7. Optional streusel topping: combine 4 tablespoons of cubed butter, ½ cup of flour, ¼ cup of brown sugar, ¼ cup of cane sugar, ½ teaspoon cinnamon, and a pinch of salt in a small bowl, crumbling together with clean hands until combined in small chunks/crumbles

8. Fill muffin liners to the very top and sprinkle on streusel topping if using

9. Bake at 425 degrees Fahrenheit for 5 minutes (gives it that bakery style oversized top), then drop to 375 degrees and bake for an additional 15-20 minutes or until a toothpick comes out clean from the center of the muffins

BASE RECIPE ADAPTATIONS

This recipe can be easily adapted for different flavor combinations by adding any of the following:

• 1 - 1 ½ cups of fresh or frozen fruit

• 1 cup shredded vegetables

• ¾ - 1 cup chocolate, nuts, or seeds

• Zest of one citrus fruit (lemon, lime, or orange)

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