Japanese Muffin Recipe

All-purpose flour: The base of our muffin, providing structure and texture.

Sugar: Adds sweetness and helps to tenderize the muffin.

Milk: Adds moisture and richness to the batter.

Vegetable oil: Keeps the muffins moist and tender.

Eggs: Provide structure and help bind the ingredients together.

Baking powder: A leavening agent that helps the muffins rise.

Salt: Enhances the flavors of the other ingredients.

When mixing the wet ingredients into the dry ingredients, be careful not to overmix. Overmixing can result in tough muffins with a dense texture. Stir just until the ingredients are combined and no large streaks of flour remain. This will ensure your muffins are light and fluffy.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the muffins, but you may need to reduce the liquid content slightly.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking, providing a similar texture and moisture.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option, though it may solidify at cooler temperatures.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a vegan alternative that helps bind the ingredients together.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content and flavor.

• Allow the muffins to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the muffins soggy.

• Store muffins in an airtight container at room temperature for up to 3 days. Line the container with a paper towel to absorb any excess moisture, and place another paper towel on top before sealing.

• For longer storage, wrap each muffin individually in plastic wrap or aluminum foil. Place the wrapped muffins in a resealable plastic bag or an airtight container, and store them in the freezer for up to 3 months.

• To thaw frozen muffins, remove the desired number from the freezer and let them sit at room temperature for about 1-2 hours. For a quicker option, you can microwave a muffin on a microwave-safe plate for 20-30 seconds.

• If you prefer warm muffins, preheat your oven to 350°F (175°C) and reheat the thawed muffins for about 5-10 minutes. This will help them regain their freshly baked texture.

• Avoid refrigerating muffins as it can dry them out. Room temperature or freezing are the best options for maintaining their moist and tender crumb.

• For added flavor, consider adding a small piece of fruit or a sprinkle of spices like cinnamon or nutmeg before reheating. This can enhance the taste and make them feel freshly baked.

• Preheat your oven to 350°F (175°C). Place the muffins on a baking sheet and cover them loosely with aluminum foil. Heat for about 10 minutes or until they are warmed through.

• Use a microwave for a quick reheat. Place a muffin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 15-20 seconds. Check and add more time if needed, but be cautious not to overheat and dry them out.

• For a crispy exterior, use a toaster oven. Set it to 350°F (175°C) and place the muffins directly on the rack or on a baking sheet. Heat for about 5-7 minutes.

• If you have an air fryer, set it to 300°F (150°C). Place the muffins in the basket and heat for 3-5 minutes. This method helps retain a slightly crispy texture on the outside while keeping the inside moist.

• For a stovetop method, use a steamer. Place the muffins in a steamer basket over simmering water. Cover and steam for about 5 minutes. This method helps keep the muffins moist and soft.

• Oven: Used to bake the muffins at a consistent temperature of 350°F (175°C).

• Mixing bowl: One for combining the dry ingredients and another for whisking the wet ingredients.

• Whisk: Used to mix the milk, vegetable oil, and eggs together.

• Muffin tin: Holds the paper cups and batter in place while baking.

• Paper cups: Line the muffin tin to prevent the muffins from sticking and for easy removal.

• Measuring cups: Used to measure out the flour, sugar, and milk accurately.

• Measuring spoons: Used to measure out the baking powder and salt.

• Spatula: Used to mix the wet and dry ingredients together until just combined.

• Toothpick: Inserted into the center of the muffins to check for doneness.

• Wire rack: Used to cool the muffins completely after they have been baked.

Pre-measure ingredients: Measure out all ingredients before starting. This helps streamline the baking process.

Use a mixer: Use an electric mixer to combine wet ingredients quickly and efficiently.

Preheat oven early: Start preheating your oven before you begin mixing to save time.

Line muffin tin: Line your muffin tin with paper cups in advance to avoid delays.

Combine dry ingredients: Mix all dry ingredients in one bowl before adding wet ingredients to save time on mixing.