A classic muffin recipe: a sweet, but not too sweet way to start your day or the perfect snack!
A couple weeks ago, one of my readers commented on my Sweet Bread recipe with a recommendation for readers, which I love! I had always hoped this would be a place where we could share our experiences, help one another with recipes, decorating ideas, sources and more, so please chime in! I love hearing from you and know others do, too!
Anyway, he said “I made the bread and it was delish, but I wanted less mess (in terms of cutting it because of crumbs and whatnot) and to be able to take it in my lunch easier. So I tried making them into muffins, and trying not to brag, but it was an awesome idea. It eliminates the issue of end pieces (my family hates end pieces) and they are the perfect size with less mess”.
So, I tested, and yes, they were good. Definitely best in a standard muffin tin rather than mini muffins because they have a more bread-like consistency. In an effort to fill a need while making perfect muffins, I developed a new muffin recipe. Thank you so much for the inspiration, Luke! My girls love them and I do, too!
Not only is this muffin recipe simple and sweet, but it can be adapted for each season with the addition of crystal sprinkles. Life sure is sweeter with sprinkles, isn’t it? In lieu of sprinkles you can always dip in butter and sugar while warm, or sprinkle a little on top just before baking.
Serve with honey butter for an amazing breakfast treat!
- 1/2 cup butter melted
- 1/2 cup sugar or crystal sprinkles
- Preheat oven to 350 degrees.
- Combine dry ingredients. Set aside.
- In a large mixing bowl, beat egg, milk, butter, and vanilla.
- Gradually beat in dry mixture until moist.
- Grease mini muffin tin and fill each to 2/3 full.
- Bake 12 minutes, allow to cool 5 minutes.
- Remove muffins from pan, dip each muffin top in butter, then sugar/crystals.
Estimated nutrition information is provided as a courtesy and is not guaranteed.