Best Muffins Recipe
This basic muffin recipe is quick, easy, and perfect for customizing with your favorite mix-ins like berries, nuts, or chocolate.
Hey there, my baker friend 👋! Ready to whip up the most delicious muffins? They’re perfect for a quick and easy breakfast, a snack on the go, or even a sweet treat.
This recipe is a fantastic base, and the fun part is making them your own with all sorts of tasty additions.
Utensils You Need
Here’s what you’ll need to get those muffins baking:
- Large mixing bowl
- Medium mixing bowl
- Muffin tin (12-cup)
- Paper muffin liners (optional)
- Whisk
- Rubber spatula
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The Recipe
Muffins
Ingredients
For the dry ingredients:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the wet ingredients:
- 1 cup milk
- 1 large egg
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
Optional add-ins:
- ½ cup blueberries chocolate chips, chopped nuts, etc.
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Grease your muffin tin or line with paper liners.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Mix wet ingredients: In a separate bowl, whisk together milk, egg, oil (or melted butter), and vanilla extract.
- Combine: Gently fold the wet ingredients into the dry ingredients. Don’t overmix, just until combined.
- Add mix-ins (optional): If desired, gently fold your favorite add-ins into the batter.
- Fill muffin tins: Divide the batter evenly among muffin cups, filling about 2/3 full.
- Bake: Bake 15-20 minutes, or until golden brown and a toothpick inserted comes out clean.
- Cool: Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra fluffy muffins, let the batter rest for 10 minutes before baking. This will give the baking powder more time to do its magic.
- Don’t have a muffin tin? Use a mini loaf pan instead! Just adjust the baking time accordingly.
Alternative Ingredients
Here are some swaps so you can adjust with what you have on hand:
| Ingredient | Alternative |
| All-purpose flour | Whole wheat pastry flour, gluten-free blend |
| Vegetable oil | Melted butter, applesauce |
| Milk | Buttermilk, plant-based milk |
What to Serve with Muffins
- Spread with a little butter or jam for a simple treat.
- Enjoy with a cup of yogurt and fresh fruit.
- A warm muffin and a glass of milk make a classic cozy combo.
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Frequently Asked Questions
Can I freeze muffins?
Of course you can. Cool muffins completely, then wrap individually and place in a freezer-safe bag or container for up to 3 months. Thaw on the counter or reheat gently in the microwave.
How do I know when my muffins are done?
Insert a toothpick into the center. If it comes out with a few moist crumbs, your muffins are ready.
My muffins are too dense. What did I do wrong?
The most common culprit is overmixing. Mix the batter just until the dry and wet ingredients are combined.
Can I make mini muffins?
Yes! Reduce the baking time to about 10-12 minutes.
Can I make this recipe vegan?
Definitely! Substitute the milk with plant-based milk and use a flax or chia “egg” (instructions can be found online).
Enjoy your tasty, homemade muffins, and let me know what delicious mix-ins you try.
