Basic Muffins

1. Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners* or spray with nonstick cooking spray; set aside.
2. In a large bowl, whisk together flour, sugar, baking powder and salt; set aside. In a medium bowl, whisk together eggs, milk and vanilla; whisk in melted butter.
3. Make a well in the center of flour mixture. Add egg mixture all at once. Using a wooden spoon, stir just until moistened.
4. Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake for 16 to 21 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

*For paper liners, use either purchased paper baking cups or 4×4-inch pieces of parchment paper.

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Orange-Cranberry Muffins With Ginger Streusel

For streusel topping, in a food processor, place ¼ cup all-purpose flour; 2½ tablespoons cold unsalted butter, cut up; and 2 tablespoons granulated sugar. Cover and pulse until mixture is coarse. Add 3 tablespoons walnut pieces; cover and pulse until walnuts are coarsely chopped. Stir in 2 tablespoons finely chopped crystallized ginger; set aside. Prepare batter for Basic Muffins as directed. Fold 1 cup chopped fresh cranberries, ⅓ cup walnut pieces and 1½ teaspoons orange zest into batter. Spoon batter into prepared muffin cups; sprinkle with streusel topping. Bake as directed.

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Spinach-Gouda Muffins With Smoky Bacon

Bring about 4 cups water to a boil in a medium saucepan; remove from heat. Stir in 2 cups tightly packed baby spinach just until wilted; drain and squeeze dry. Coarsely chop spinach and cool. Prepare batter for Basic Muffins as directed, except omit the vanilla extract. Fold chopped spinach, ¾ cup shredded smoked Gouda cheese, 6 slices chopped crisp-cooked bacon and 1 tablespoon finely chopped fresh chives into batter. Spoon batter into prepared muffin cups; top with an additional ¼ cup shredded smoked Gouda cheese. Bake as directed.

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Chocolate-Hazelnut Muffins With Banana

Prepare batter for Basic Muffins as directed, except reduce flour to 1¾ cups and add 3 tablespoons unsweetened Dutch-process cocoa powder to the flour mixture. Fold ¾ cup chopped banana into batter. Spoon half of the batter into prepared muffin cups. Spoon about 1½ teaspoons chocolate–hazelnut spread into each muffin cup; top with remaining batter. Top batter in each cup with some of 2 chopped 1.55–ounce milk chocolate candy bars and some of ¼ cup chopped hazelnuts. Lightly sprinkle with sea salt flakes, if desired. Bake as directed.

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