Ingredients:
Preheat oven to 350 degrees
2 cups all-purpose flour
1/2 cup cane sugar (you can use honey instead)
2 tsp baking powder
1/2 tsp salt
3/4 cup milk (room temperature)
1/2 cup melted unsalted butter cooled
2 large brown eggs (room temperature)
Coarse Sugar for sprinkling
Mix the flour, sugar, baking powder and salt in a small bowl, set aside. In a medium bowl, add milk, butter, and eggs and combine well. Add the flour mixture a little at a time, mix well until all of the mixture has been added. Line the muffin tins with liners. Using an ice cream scooper divide the batter into each muffin liners evenly, sprinkle the sugar over top of muffin and bake for 25 minutes or until the center of the muffin springs back when touched. Remove muffins from the tin and place on a cooling rack.
Yields 1 dozen muffins
Add-ins:
Berry Muffins – Blueberries, strawberries, raspberries, and blackberries. Add 1 tsp of vanilla paste, and 1 cup of your choice of berries.
Banana Nut – Add 1 cup mashed bananas, 1/2 cup chopped walnuts, 1 tsp vanilla paste.
Cran-Orange – Replace milk with orange juice, a tbsp of orange zest and a cup of fresh cranberries, (dried will also do).
Pumpkin Cranberry – Add 1 cup pumpkin, 1 tsp cinnamon, 1/8 tsp nutmeg, 2 tsp baking soda, 1/2 tsp baking powder, 1/2 cup fresh or dried cranberries.
Apple – Use brown sugar instead of white sugar. Add 1 tsp of cinnamon and 1 cup diced green apples.
Lemon Poppy Seed – Replace the milk for 1/4 cup lemon juice, the zest of 1 lemon, and 1 tsp of poppy seeds.
Chocolate Chip – Add 1 tsp vanilla paste, 3/4 cup semi-sweet chocolate chips and 1/2 cup chopped walnuts.