Classic WinCo-Style Barrel Muffins

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease the cups — get it hot and ready.

2. 2

   In a large bowl, whisk the egg, milk, oil (or melted butter), sugar and vanilla until combined. Don’t whack it — just blend until smooth.

3. 3

   Pour the dry muffin mix into the wet ingredients. Fold gently with a spatula until just combined — leave a few streaks of flour. Overmixing = tough muffins. If using add-ins, fold them in now; dust frozen fruit in a little flour first to prevent sinking.

4. 4

   Divide the batter into the 12 cups using an ice cream scoop or large spoon, filling each about 3/4 full. Smooth the tops quickly and, if desired, sprinkle coarse sugar on each for a crunchy top.

5. 5

   Bake at 400°F for 5 minutes, then reduce oven temperature to 375°F (190°C) and continue baking 13–17 minutes more, until the tops are golden and a toothpick comes out with a few moist crumbs (not wet batter).

6. 6

   Remove from oven and pop the muffins from the tin after 5 minutes onto a cooling rack. Serve warm or at room temperature.

7. 7

   Storage: keep in an airtight container at room temp for 2 days, or freeze cooled muffins up to 2 months (wrap individually).