These aren't the healthiest muffins, but they are great for taking to a brunch or breakfast gathering. Because they don't have any mix-ins most kids really like them. I love that they have a high crown and look like the 'picture-perfect' muffin. They really are beautiful to look at.
These muffins have a tender crumb and a mild, but truly delicious flavor. I hope you make them for your next gathering. Be forewarned though...the recipe only makes 10 muffins. If you give a few away, the remainders seem to go too fast.
Best Basic Muffins
adapted slightly from Baking Bites
3/4 cup sugar
1 large egg
1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 cup canola oil
3/4 cup milk (low fat or whole)
1 teaspoon vanilla extract
2 tablespoons butter, melted
1/2 cup sugar, for rolling
Preheat oven to 350ºF. Lightly grease a muffin tin with cooking spray or vegetable oil.
In a large bowl, beat together the sugar and egg until the color of the mixture turns lighter.
In a small bowl, whisk together flour, baking powder, salt and nutmeg. Pour into the egg mixture and stir to combine. Pour in oil, milk and vanilla extract.
Next divide the batter evenly into 10 standard muffin cups, filling each about 3/4 full.
Bake for 15-18 minutes until a toothpick comes out clean.
While the muffins are baking, melt butter and pour remaining sugar into a small bowl. When the muffins are done, brush the top with some melted butter and roll in sugar. Cool on a wire rack until ready to serve.