At my bakery, Flour, it took us more than two years to hit upon a blueberry muffin recipe that we’re happy with: one that’s tender and light but still sturdy enough to hold copious amounts of fresh fruit. But the endless tweaking was worth it, because this recipe has become our powerhouse. Not only does it make fabulous blueberry muffins, but it’s also adaptable enough to turn into apricot- almond muffins, pineapple-coconut muffins, and chocolate chip-raspberry muffins. Actually, the batter can take any number of flavor variations, so this one recipe is the base for all of our fruit muffins. This method shows you how to mix a master batter and then how to choose and fold in your choice of ingredients so that you can create your own favorite muffins.

Master Muffin Recipe

开始面糊

Room temperature ingredients are key to this batter. It uses melted butter, and if the other wet ingredients are too cold, the butter will solidify and won’t blend in well. Also, thoroughly combining the wet ingredients together helps them mix evenly into the dry ingredients.

将架子放在烤箱的中心，然后将烤箱加热至350°F。轻轻oil (or spray with cooking spray)the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.

In a large mixing bowl, sift together1磅（3-1/2杯）未漂白的通用面粉,4 tsp. baking powder,1/2茶匙。小苏打， 和1/2茶匙。table salt; mix well.

In a medium mixing bowl, whisk together1-1/3杯砂糖,5 oz. (10 Tbs.) melted and slightly cooled unsalted butter,1 cup room temperature whole milk,1 cup room temperature crème fraîche or sour cream,2 large room temperature eggs， 和1 large room temperature egg yolkuntil well combined.

Pour the wet ingredients into the dry, and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)—there should still be quite a few streaks of dry flour.

添加您的混合物

Add the fruit and other flavorings before the batter is fully mixed. This way, the wet ingredients, dry ingredients, and add-ins come together at the same time, so you avoid overmixing. This results in a more tender crumb—overmixing will make the muffins tough.

Sprinkle yourchoice of flavorings(see options below),1-1/2 cups of mix-ins(see options below) and3/4杯坚果（可选；请参见下面的选项）在面糊上，然后将其折叠直至合并。（面糊仍然会块状；不要试图将其弄平。）不要过度混合。

Fresh apricots, coarsely chopped	Bananas, thinly sliced
Blueberries, fresh or frozen (no need to thaw)	蔓越莓，新鲜或冷冻（无需融化），切碎
Tart baking apples, peeled and coarsely chopped	Peaches, coarsely chopped
Pears, coarsely chopped (no need to peel)	菠萝，新鲜（或罐装，排水很好，被拍打干），切碎
Raspberries, fresh or frozen (no need to thaw)	Chocolate chips

山核桃片，烤

Sliced almonds, toasted

Walnut pieces, toasted

烤松饼。

The batter should mound higher than the rims of the cups by about 3/4 inch; this makes the batter bake up into those great big bakery-style muffin tops. The tops might meld together while baking, but that’s okay—once they’ve cooled, just cut them apart with a table knife.

如果您的冰淇淋勺中有一个冰淇淋勺，上面有一个“清扫器”；否则，请使用两个汤匙将面糊倒入松饼杯中，将所有面糊均匀分配。面糊应高于杯子的边缘大约3/4英寸。烘烤，直到松饼变成金黄色，并在30至35分钟的情况下轻轻弹回。（松饼顶部可能会融合在一起。）让锡在架子上冷却15至20分钟。

做釉

简单的釉料会增加甜味和风味，并有助于使松饼保持湿润。松饼仍然略有温暖，使釉料散开。只是不要在仍然很热的时候釉面松饼，否则釉会立即融化。

Put12-1/2 oz. (3 cups) confectioners’ sugarin a small mixing bowl. Addone glaze flavoring（请参阅下面的选项）或6汤匙。水（用于普通釉），然后搅拌直至光滑。釉料应该足够薄，以至于它会滴落在勺子上。如果它更像是可撒的糖霜，请用水或适当的液体将其稀薄，一次每次1汤匙。

釉松饼

当松饼冷却但仍然温暖时，请使用桌刀将顶部分开，然后倒转锅并弹出松饼。将松饼放在箔纸上的架子上，以捕获任何滴落的釉料。用糕点刷将釉在松饼上的釉料上，或将釉料倒在玻璃上，然后将其滴落在侧面。它应该留下光滑，有些半透明的涂层。您可能不需要所有的釉料。等待20到30分钟，让釉固定；它不会完全干燥。

最好在制作的那天提供松饼。如果保留更长的时间，请将其存放在密封的容器中。