3. Milk
Milk will be what helps to dissolve your ingredients and bind them together. It’s also going to contribute by adding some fat, some creaminess, and some more flavor to your mixture.
Milk once again finds itself in a whole host of different bakes and should definitely be kept to hand. It also comes in handy when making tea or coffee – which are non-optional accompaniments when eating muffins as far as we’re concerned.
If you’re looking to make a dairy-free muffin, then there are a number of different ingredients you can use in the place of milk. One of the most popular is almond milk, which is even creamier and quite ‘silky in texture’. Or why not use sweetened almond milk for something that will provide even a little more different. Just be sure that this won’t then become too sweet when you use it alongside sugar or other flavorings.