With this recipe, you can create myriad muffins by adding any of the Additions to Muffins. You can substitute up to 1 cup (130g) whole wheat flour or whole wheat pastry flour for an equal measure of all-purpose flour. Note that the liquid ingredient is your choice, from low-fat milk to cream. The flexible amount of butter or oil allows for control of the richness with the following advice: Muffins intended to be eaten warm from the oven are perfectly delicious made with ¼ cup butter or oil. If muffins must be baked hours before they will be consumed, or even the day before, use ½ cup butter or oil.

Position a rack in the center of the oven. Preheat the oven to 400°F. Grease a standard 12-muffin tin or line with paper liners.

Whisk together thoroughly in a large bowl:

Whisk together in another bowl:

Add the milk mixture to the flour mixture and mix together with a few light strokes just until the dry ingredients are moistened. The batter will not be smooth. Divide the batter among the muffin cups. If desired, top the muffins with:

Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 17 minutes (or longer for variations with fruit). Let cool for 2 to 3 minutes in the pan. If not serving hot, transfer the muffins to a wire rack to cool. Serve as soon as possible, preferably within a few hours of baking.