Bakery-style muffins from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,000 New Recipes (page 565) by America's Test Kitchen Editors

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Notes about this recipe

  • racheljmorgan on October 27, 2025

    Can be made pretty well with 100% whole wheat, too. Just cut down the flour amount slightly. We liked these with a bit of spices added in and served with peanut butter.

  • racheljmorgan on February 20, 2022

    This is kind of like a dream base muffin recipe because these turn out with a good texture every time and they're the perfect size for our big muffin pan. I like the improv element of it. For national muffin day I made ones with almond extract and crystallized ginger in the batter, sprinkled on top with some salted caramel sugar before baking.

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