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Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the dry ingredients; the batter should not be smooth. Spoon into the muffin cups, filling each one about two-thirds full. Bake for about 20 to 25 minutes each. VARIATIONS: Blueberry Muffins: Increase sugar to ½ cup. Reserve ¼ cup of the flour and toss with 1 cup blueberries; stir them into the batter last. Pecan Muffins: Increase sugar to ¼ cup. Add ½ cup chopped toasted pecans to the batter. After filling the cups, sprinkle with more granulated sugar or brown sugar, cinnamon, and more chopped nuts. Whole-Wheat Muffins: Decrease all-purpose flour to 1 cup and add ¾ cup whole-wheat flour. Date or Raisin Muffins: Add ½ cup chopped pitted dates or ⅓ cup raisins to the batter. Bacon Muffins: Add 3 strips bacon, fried crisp and crumbled, to the batter. Mini Muffins: Swap standard muffin tin for mini muffin tin and bake at 375°F for 10–13 minutes. (Makes about 36 mini muffins.)
Editor’s note: This recipe first appeared on Epicurious in August 2004. Head this way for more of our favorite breakfast recipes →