At first glance, these muffins don’t seem like anything special but I found them to be delightful. This recipe is more of a hybrid of biscuits and muffins. Cutting in the butter with the flour gives the inside a fluffy biscuit texture and the outside turns a golden crisp. On their own, these muffins are perfect with butter and jam but they would also be delicious with some mix-ins such as blueberries or chocolate chips. Also, I haven’t tried it but I think you could just treat the batter like drop biscuits and pop little mounds on a sheet pan if you didn’t have a muffin pan.
Basic Sweet Muffins
1 3/4c flour
3tsp baking powder
1/2 tsp salt
1/2c butter, cold cut into chunks
Sift or whisk together the flour, sugar, baking powder, and salt. Cut in the butter with a pastry cutter, two knives, or even just your fingers until the mixture resembles coarse cornmeal. Combine the egg and milk. Add to the dry mixture stirring just enough to combine. (Do not over stir) . Spoon batter into a greased or lined muffin tin 2/3c full (I used an ice cream scoop that was roughly 1/4c). Bake at 400F for 15-20 min.
*Feel free to add nuts, berries, chocolate chips, or whatever your heart desires.