Basic Muffin Batter

Preparation info

  • Difficulty

    Easy

  • Yield:

    24

    muffins (you will have some excess batter)

Appears in

Ingredients

IngredientPoundsOuncesGramsBaker’s Percentage
Shortening 720035
Flour, pastry14570100
Sugar, regular granulated 822540
Salt (1 tsp) 0.261
Baking powder 1.2356
Eggs, whole 617030
Milk1 45580
Vanilla extract ( tsp) 0.271
Total310.61,668293

Method

Method of Preparation

  1. Preheat oven to 400°F (200°C).
  2. Allow all ingredients to come to room temperature (temperature of ingredients is important for consistent results).
  3. Follow instructions for mixing, using either muffin method or creaming method.

For muffin method, mix ingredients as follows:

  1. Melt shortening. Cool slightly.
  2. Sift flour, sugar, salt, and baking powder together three times into mixing bowl.
  3. Beat eggs slightly. Blend in milk, vanilla, and melted shortening.
  4. Pour liquids onto dry ingredients in mixing bowl.
  5. Using flat beater, blend ingredients together on low speed for 15 seconds or just until moistened. Batter will look lumpy.

For creaming method, mix ingredients as follows:

  1. Sift flour, salt, and baking powder together three times.
  2. Using flat beater, blend shortening and sugar together on low speed for 30 seconds. Stop and scrape bowl, then blend for another 30 seconds and scrape bowl again.
  3. Cream on medium speed for 1 minute. Stop and scrape bowl.
  4. Continue creaming for an additional 2 minutes or until light and fluffy.
  5. Beat eggs slightly and add vanilla extract.
  6. Add the slightly beaten egg mixture in two portions. Stir on low speed for a total of 40 seconds or just until blended.
  7. Add the sifted dry ingredients alternately with milk in three parts, while stirring on low for 1 minute or just until blended. Stop and scrape bowl as needed.

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