In my never-ending quest to confuse my readers about my niche as a “Life Blogger” by tossing in a Food Blogger-ish recipe every now and then, today I present you with another family favorite around here: the muffin recipe I use ALL THE TIME.
My Mom calls them “Sweeter Muffins” but the title I copied into my recipe book is “Twin Mountain Muffins” and I don’t know if that has a double meaning or not (Get your mind out of the gutter, OMG! And take mine with you!) so I’m just calling this recipe “The Easiest Muffin Recipe Ever” because I’m at a loss and that title describes it very well.
I love everything about this recipe. It contains ingredients that I ALWAYS have in the house. There’s no rhyme or reason to mixing everything up: if you want you can just toss everything into the bowl and mix. I usually double the recipe and then toss a bag of muffins in the freezer because they’re easily defrosted at a moment’s notice. The recipe is basic, meaning you can choose what kind of muffins you want and just add that stuff to the batter. I normally split the batter into two bowls and add chocolate chips to one bowl and blueberries to the other.
See? Blueberry muffin batter…
Chocolate chip muffin batter…
I have these adorable heart-shaped muffin pans that I use for the chocolate chip muffins (because I like those better than blueberry, and Jim doesn’t care what shape his blueberry muffins are baked in).
You would think those are ready to go into the oven but NO NO NO. Not yet.
They’re still missing the secret ingredient: the topping, which adds some extra oomph. For that, I mix some brown sugar with cinnamon and sprinkle it on top. THEN they’re ready to go into the oven.
Okay, yum. AMIRIGHT??
By the way, I accidentally quadrupled the recipe this time (forgetting that I normally just double it), and I ran out of muffin pans, so I grabbed another kind of pan and made…
MONUTS. (D made that up. Genius!)
Now go forth and bake!