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Muffins many ways: 1 recipe you can tweak to fit your mom’s taste for Mother’s Day

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MILWAUKEE -- This Mother's Day why not make mom some muffins! Jennifer Goldbeck with Delicately Delicious joins Real Milwaukee with a muffin recipe you can modify many ways.

Anything Muffin Recipe Base (From Fine Cooking Magazine)

  • 3 1/2 cups unbleached all purpose flour
  • 1 TBSP plus 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups granulated sugar
  • 10 TBSP unsalted butter, melted and cooled
  • 1 cup whole milk, at room temp
  • 1 cup sour cream, at room temp
  • 2 large eggs, at room temp
  • 1 large egg yolk, at room temp


Preheat oven to 350 degrees. Line a standard muffin tin with paper liners and spray the top with non stick cooking spray.

  1.  Measure flour, baking powder, baking soda, and salt into a large bowl.  Use a whisk to fluff and combine
  2.   In a medium bowl, whisk the sugar, butter, milk, sour cream, eggs and egg yolk until well blended.
  3.  Pour the wet ingredients into the dry, and gently fold together with a large spatula until barely combined.  The batter will be lumpy and their will still be streaks of flour.
  4.  Add mix-in’s of your choice and gently fold until distributed, being careful not to over mix.
  5.  Divide the batter evenly among the muffin cups (almost all the way full).
  6.  Top with garnish (optional).
  7.  Bake for 30-40 minutes, until muffins are golden brown and spring back when pressed.

Potential Add-ins:

  • Extracts — 1/2-1 tsp to taste
  • Orange or Lemon Zest — up to 2 tsp or to taste
  • Nuts — up to 3/4 cup toasted, chopped nuts
  • Fruits — up to 1 1/2 cups fresh or frozen, drained or patted dry to decrease liquid
  • Dried Spices — 1/2-3/4 tsp or to taste

Garnishes to sprinkle on pre-baking:

Chopped nuts, chocolate chips, sugar, raw sugar, brown sugar, crumb topping (see recipe below), granola

Crumb Topping Recipe

  • 3 TBSP cold butter, cut into small cubes
  • 1/2 cup flour
  • 3 1/2 TBSP sugar or brown sugar
  • Mash butter, flour and sugar together in a bowl with a fork until crumbly.

Tips and tricks

  2.  In addition to golden brown color and a springy top, look for the tops to be “set” (they don’t look raw and don’t move when you jiggle the pan).
  3.  When choosing add-ins be cautious of adding liquid — more is not always better.  For example, fruits give off water when cut, mixed and baked.
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