• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
The Redhead Baker logo
  • Home
  • Recipes
  • About Me
  • Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • About Me
  • Contact
  • ×

    Home » Recipes » Muffins

    Basic Muffins

    Published: May 22, 2012 · Modified: Nov 11, 2013 by Coleen · This post may contain affiliate links.

    Today's recipe comes from the production manual of the culinary school I attended. The school has its own pastry shop, and every morning, pastry students take a "production" class, where they make the items that are sold to the public in the pastry shop: cakes, eclairs, cookies, brioche, baguettes, croissants, muffins, and more. 

    The muffin batter was made in bulk in a huge mixer, and refrigerated. Each morning, a student would portion out 5 pounds of the batter, add the mix-ins, and bake them off. That's why I chose to make this recipe for Mother's Day brunch. I was able to divide the batter in half, and make two kinds of muffins without the extra work of mixing and baking two recipes. 

    I've added a few flavoring suggestions below the recipe. I usually just eyeball the amounts for the mix-ins. You want to add enough so that some ends up in each muffin, but not so much that you have more mix-ins than muffin batter. 

    Basic Muffins
    Source: The Restaurant School Production Manual
    Yield: 24 standard-sized muffins

    Ingredients

    • 12 ounces granulated sugar
    • ¼ ounce salt
    • 4 ounces shortening
    • 4 ounces unsalted butter, softened
    • 6 ounces eggs
    • 20 ounces pastry flour (found at Whole Foods)
    • 12 ounces whole milk
    • 1 ounce baking powder

    Directions

    1. Preheat oven to 400 degrees. 
    2. Cream together the sugar, salt, shortening and butter until fluffy and lightened. 
    3. Add the eggs one at a time, mixing well and scraping down the bowl after each addition. 
    4. Sift together the pastry flour and the baking powder. 
    5. Add one third of the flour mixture and beat just until incorporated. Then add half the milk and beat until combined. Add another third of the flour, then the other half of the milk, and the remaining flour. 
    6. Stir in flavorings (see below for suggestions). 
    7. Line muffin tins with paper liners, and divide batter into the cups. 
    8. Bake for 15 to 20 minutes. 
    Flavor suggestions
    • Apple cinnamon: mix in ¼ teaspoon cinnamon, and ½ cup chopped, peeled Granny Smith apples
    • Pumpkin spice: mix in ⅛ teaspoon each cinnamon, allspice, and nutmeg, plus ½ cup pumpkin puree
    • Orange cranberry: mix in ½ cup dried cranberries and the zest of 1 orange
    • Apple pecan: mix in ⅛ teaspoon nutmeg, ¼ teaspoon cinnamon, ½ cup chopped, peeled Granny Smith apples and 2 ounces chopped pecans
    • Banana nut chip: mix in 1 mashed very ripe banana, ½ cup chocolate chips and ½ cup chopped walnuts
    • Lemon poppy seed: mix in ¼ cup poppy seeds and the zest of two lemons

    More recipes you may enjoy

    • Cinnamon Rolls
    • French Toast Casserole
    • Recipe Swap: Strawberry Yogurt Scones
    • Brown Butter Waffles

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Popular Posts

    Lemoncello Tiramisu

    A short rib on the bone over mashed potatoes with gravy.

    Instant Pot Red Wine Short Ribs

    Chocolate espresso cookies are rich and fudgy. Espresso powder enriches the flavor of the chocolate and adds coffee flavor, too. #Choctoberfest

    Chocolate Espresso Cookies #Choctoberfest

    Peach butter is smoother and less sweet than peach preserves, resulting in a purer peach flavor. Canning peach butter preserves the flavor all year long. #SundaySupper

    Peach Butter

    Key lime pie parfaits — all the flavor of the pie without the work! This no-bake layered dessert is quick and easy to make. #BrunchWeek TheRedheadBaker.com

    Key Lime Pie Parfaits

    Creme Anglaise

    Irish Oatmeal Bread #StPatricksDay | theredheadbaker.com

    Irish Oatmeal Bread

    Chicken tacos are spiced with ancho chile powder and topped with cilantro slaw and avocado cream. This delicious meal is ready in under 30 minutes!

    Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

    Contact

    • Email me
    • Media Kit
    • FAQ coming soon!

    About

    • Privacy Policy
    • Copyright Policy
    • Accessability Policy

    Footer

    Newsletter

    • Sign up for newsletters and updates through email

    Footer

    About

    • Privacy Policy
    • Copyright Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Media Kit
    • FAQ coming soon!

    As an Amazon Associate I earn a small percentage from qualifying purchases.

    Protected By Pixsy

    The Redhead Baker is a registered trademark.

    Copyright © 2021 Brunch Pro on the Brunch Pro Theme