I don't know if this would be the right place to ask this, but I've been trying out different muffin recipes lately and none of them have impressed. Does anyone have a good fall back muffin base recipe that they'd be willing to share with me?
Muffin is a pretty general description.
A bran muffin is going to be very different from a blueberry muffin because bran is going to absorb a significant amount of liquid. So a bran muffin will have around 120% milk to flour. Where is some thing like a blueberry muffin will have about 60% - 80% milk to flour.
You can make your own muffin base; these are the typical baker percentages. You can experiment with the percentages to come up with a base you like.
100% all purpose flour
4% leavening (baking powder, baking soda or combination of both)
1.5% salt (not table salt)
66% - 76% granulated sugar
40% fat (Oil, melted butter or combination of both)
35% whole eggs
1.5% vanilla extract
60% - 80% buttermilk or milk
65% - 80% add ins (blueberries, cranberries, whatever)
To use bakers percentages calculate all your ingredients based on the weight of the flour.
You need about 260 g - 300 g flour 12 muffins.
leavening is 4%. So let’s say you’re going to use a combination of baking powder and baking soda
baking soda 3%
260 x .03= 7.8g
Baking soda 1%
260×.01 = 2.6g
260 x .015 = 3.9g
260 x .70 = 182g
You get the idea.
Muffins are mixed using the muffin method;
all dry ingredients are mixed together
all wet ingredients are mixed together
then the two are quickly combined but not over mixed
Generally you want to bake at a higher temperature 375°F (190°C) for about 18 to 20 minutes
I actually start my muffins in a 425° oven five minutes then drop the temperature down to 325°F.
streusel topping is made of following
100% - 140% unsalted butter, cold
100% granulated sugar
100% almond flour
100% pastry flour
80g - 114g unsalted butter
80g granulated sugar
80g almond flour
80g pastry flour
4g salt (not table salt)