Sugar-Topped Muffins
Whether you prefer berries or bananas and pecans or any number of other yummy add-ins, this versatile muffin recipe is simple and delicious. Fill baggies with the dry ingredients x 4 or more, and you'll be set for quick prep time with your single-batch grab-and-go in the future.
Ingredients
- 2 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 3/4 teasoon salt
- 1 egg
- 1 teaspoon vanilla flavoring
- 1 cup milk
- 1/3 cup canola oil
- 1 cup chopped fresh or frozen fruit (blueberry, strawberry, raspberry, cherry, banana & nuts)
- 1-2 Tablespoon coarse raw sugar
Instructions
- In a medium-sized mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt
- Add egg, vanilla, milk, and oil, and then stir quickly just until moistened. Fold in fruit and allow batter to rest for 5-10 minutes
- Preheat oven to 425° and prepare muffin pans: add paper liners to every other compartment in the pan, lightly spray with nonstick spray, and spoon the batter into the liners so they are all the way full.
- Sprinkle with coarse sugar
- Place pans into preheated oven and set timer for 5 minutes, starting at 425°. Lower the temp to 380° and continue baking for another 20-22 minutes until the tops are lightly brown.