Desserts and sweets

How to make homemade muffins

How to make homemade muffins


  • Easy
  • 20 minutes
  • For 6 people
  • € 0.3 / person
  • 310kcal per 100g.

How to make fluffy and homemade muffins.

A cupcake fresh from the oven, very fluffy and with its top protruding from the base wrapped in curled paper, an image that is difficult to resist.

Among the dessert recipes of the blog this recipe is the most successful and it is because it is within everyone’s reach.

The recipe for homemade muffins is very simple and you will have little time in the kitchen.

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In just half an hour we can make a delicious batch. We know very well what muffins are and surely you will have prepared a few at home.

But in addition to sharing my recipe for perfect muffins  I am also going to give you a few practical tips to ensure success in your preparation.

Consider this recipe as a base for those you like best. Follow the step by step of these muffins and you will have about 14 units to enjoy a good coffee in the morning or a snack.

On the blog you will find chocolate muffins , with fruit like these apple muffins , or the lemon filled muffins … imagination to power.

Preparation of the dough for these homemade muffins

  1. We are going to prepare about 20 muffins, perfect for breakfast for a few days.
  2. In a large bowl we beat the eggs with some rods, with quick and enveloping movements. Always trying to keep the spongy and airy smoothie.
  3. Now add the sugar little by little while continuing to beat and mix in the same way.
  4. It is the turn of the oil, we pour it slowly and we mix it with the rest of the ingredients.
  5. We follow the same process with the milk, then the flour, a pinch of salt and finally the chemical yeast. We put the mixture in the refrigerator and while it cools.
  6. We place the silicone molds on the tray, and we introduce the curled paper inside them.
  7. Before pouring the mixture into the molds, we give it a small shake since with the cold it will have thickened a little.

Baking and final presentation of the muffins

  1. Fill up to ¾ parts and bake 15 minutes at 200º C.
  2. With the heat of the preheated and at this temperature the muffins should rise without problem.
  3. Its ideal state is when we check that they are with the perfect pompadour and golden.
  4. This point is important since you know that from one oven to another the heat and time can vary.
  5. After time, remove from the oven. Let it rest inside the silicone molds, so that the dough settles well.

And we will have our delicious cupcakes, let’s eat!

Be sure to enjoy the variety of muffins that we have on the blog.

If you still do not have it clear, I leave you a step by step in photos of this cupcake recipe . Do not miss any detail and they will be perfect.

Tips to make us look rich and fluffy

  • Use quality ingredients like homemade eggs (if possible) and soft extra virgin olive oil instead of butter .
  • All ingredients must be at room temperature. So you must remove them from the refrigerator about 10-15 minutes before starting the recipe.
  • The flour should be wheat and loose, not strength. Preferably “pastry”, which you can easily find in any store or supermarket.
  • Preheat the oven well to a high temperature (220-230º C) so that they then rise well and take in air, due to the contrast of heat. We preheat with “up-down” heat.
  • To get some muffins with pompadour we will use silicone non-stick molds, where we will introduce the curled paper baskets. We will fill the curled paper molds to ¾ parts capacity. With this amount it is enough to achieve a good pompadour.
  • Once we have the dough prepared, we will put it in the refrigerator for 5-10 minutes. The contrast of heat when putting them in the oven will make them grow better and with more “air”.
  • The yeast used for cupcakes is Royal chemistry, which makes the dough grow with air.
  • As in almost all the traditional recipes of our mothers and grandmothers. Here we will also add a pinch of salt, and with it we will be able to enhance the flavor and better aerate the dough.

Tips for baking and preserving

  • Once they are in the oven, we should never open the door. Since we would interrupt the process and the cupcakes would be lowered. We will place them on the metal tray in the central position.
  • When we remove them from the oven, we will let them rest so that they settle well and then we already remove them from the silicone molds.
  • They will be kept in perfect condition for several days. You can place them on a tray and have them covered with a clean cloth. Or better yet, store them in a metal cookie box.
  • In this recipe we have not used any aromatic element but you can add what you like the most: lemon or orange zest, cinnamon, vanilla, etc.

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