Everything Muffins
I’m originally from Louisville where we have a breakfast and brunch restaurant called Wild Eggs. The food there is delicious, but the real reason I go there is for the everything muffins. They are salty-sweet baked gloriousness. It’s a little bit sweet and a little bit savory and every bit insanely good. Now that I don’t live in Louisville, I had to figure out how I could have these anytime I wanted. So I did just that. These Everything Muffins are everything!
And as it turns out, these Everything Muffins can be made in just one bowl in a matter of minutes! They are so simple and so delicious! In a mixing bowl you’ll combine all your dry ingredients till evenly mixed. You’ll push the dry ingredients out to the edges to form a hole in the middle. Fill the hole with the wet ingredients, and then mix till a batter is formed and the dry ingredients are well incorporated. Pour into muffin cups and bake. How simple is that?
You can find everything seasoning almost anywhere now. I always thought I had to go to Trader Joes, but I was able to find a huge container at my local grocery store. And I’m willing to bet you could probably even find a recipe to create it yourself if needed. Once you try this seasoning, you’ll never go back. I put it on everything – veggies, avocado toast, potatoes, salads, sandwiches – you really can’t go wrong with this seasoning. So however you need to get your hands on this seasoning, do it, because these Everything Muffins are well worth it.
Everything Muffins
Ingredients
- 2 cups flour
- 3/4 cups sugar
- 2 teaspoons baking powder
- 1/2 cup everything seasoning
- 1 1/2 sticks butter melted
- 2 eggs
- 1/2 cup milk
Instructions
- Preheat oven to 375 F. Line or spray muffin pan.
- In a mixing bowl, combine flour, sugar, baking powder, and everything seasoning.
- Create a hole in the center of the dry ingredients. Add the butter, milk, and eggs into the hole.
- Stir until just moistened.
- Scoop batter into cups, evenly dividing among the 12 cups.
- Bake 15-18 minutes, or until muffins are golden brown.
- Cool in pan for 5 minutes, then move to a cooling rack to cool completely.
- Once cool, store in a sealed container, until ready to eat. Serve warm or room temperature.
It’s a pretty good recreation of the muffins. The only thing I would change is the sugar content. This seems too sweet. Maybe only half a cup would be best.
I used a mix of half heavy cream and half whole milk but I don’t know if it really added anything. I know that my mixture was a lot dryer, like a wet bread dough, when I filled the molds than the pictures but they came out great.
I only baked it at 350 for 25 minutes because my oven is different.
I’m so glad they worked out for you, Ray! Thanks for sharing your suggestions!
I just made a double batch of these (using jumbo muffin tins) for a post-Derby brunch. Thank you, Liz, this recipe is perfect! Everyone loved these muffins!
I’m so so happy to hear that, Lin! I hope you had a happy Derby and I’m so very glad you enjoyed!!