Basic Muffin Recipe
This Basic Muffin Recipe contains just 8 simple ingredients and can be customized with your favorite fruit, nuts, peanut butter, or even Nutella. They’re perfect as a quick breakfast or an easy snack. So grab your mixing bowl and let’s get started!
Basic Muffin Recipe
Sometimes, when it comes to baking, you need to know the basics like how to make a good muffin!
A muffin is basically a quick bread that is baked in a muffin tin. They are denser and heartier than cupcakes and can be made with all sorts of different flavors and add-ins. Basic muffin ingredients include flour, sugar, baking powder, salt, eggs, oil or butter, milk, and vanilla extract.
For this basic muffin recipe, we’re just going to stick with those core ingredients. But feel free to customize it however you like by adding in your favorite fruit or nuts.
I love making blueberry muffins in the summertime or adding in some chopped walnuts for a bit of crunch. You can also make them sweet and chocolatey by adding in some Nutella or peanut butter!
With this basic muffin recipe, you can enjoy a quick and easy breakfast or snack that is both delicious and customizable!
Ingredients You’ll Need
- All-purpose flour – This ingredient adds the main structure to the muffins giving them shape and allowing the other ingredients to mix in properly.
- Baking Powder – Helps the muffins rise and become nice and fluffy.
- Salt – Balances out the sweet flavor of the muffins while activating the baking powder.
- Granulated Sugar – Sweetens up the base of the muffin.
- Cooking Oil – Neutral tasting oil is needed to add richness and moisture to the muffins. Try using canola, vegetable, or sunflower oil.
- Egg – Helps bind all of the ingredients together to help them set while baking.
- Vanilla Extract – Provides the muffins with a light warming hint of vanilla flavor.
- Milk – This creamy liquid helps thin out the muffin batter while keeping the muffins smooth and creamy.
How To Make Basic Muffins For Add Ins
- Prepare for baking: Preheat the oven to 350°F, and lightly grease a muffin pan. Set aside for later.
- Mix the dry ingredients: In a medium-sized bowl, whisk together the flour, baking powder, and salt until fully combined. Set aside.
- Mix the wet ingredients: In a large mixing bowl or using a stand mixer, combine the sugar and oil until well mixed and fluffy. Add the egg and vanilla extract. Continue mixing until fully combined.
- Assemble the muffin batter: To the wet ingredients, slowly add the dry ingredients and milk, and beat on low speed just until no flour streaks remain. Do not overwork the batter.
- Add optional add-ins: If you’re going to add in any nuts, fruit, or mix-ins, this is where you would gently fold them into the batter just until incorporated.
- Distribute and bake: Use a ¼ cup measuring cup to divide the batter evenly among the muffin tin. Bake for 18-20 or until a toothpick inserted in the center comes out clean.
- Cool and enjoy: Allow the muffins to cool in the pan for 5 minutes before removing and transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Recipe Tips
- Be very careful about adding applesauce, pumpkin puree, or bananas to the recipe. Adding a lot of extra moisture will change the consistency and they may not bake well.
- Using room temperature eggs and milk isn’t necessary, but it does help them mix into the batter more smoothly.
- If your muffins seem to be browning too quickly on the top, you can tent them with foil for the last few minutes of baking.
- Only fill the muffin tins about half full to prevent them from spilling over in the oven.
- When mixing the wet and dry ingredients, mix only until combined as this could make the muffins dense and tough.
Variations
- Before baking, sprinkle some raw cane sugar on top for a crunchy sweet topping.
- Use other flavor extracts to change up the flavor of the muffins including almond, coconut, lemon, maple, or mint.
- Add dried fruit: Cranberries, raisins, chopped apricots, and dates are all great additions.
- Add chopped nuts: Try walnuts, pecans, almonds, or pistachios for a nutty flavor.
- Add chocolate chips: Mini or regular sizes work well in this recipe.
- Make them gluten-free: Use a gluten-free flour blend or mix in some oats for a chewier texture.
- Add a streusel topping: Combine sugar, flour, cinnamon, and butter in a bowl and crumble over the top of the muffins before baking.
Storing and Freezing
Storing: These muffins store well in a large plastic bag at room temperature for up to 3 days. You can also store them in an airtight container in the fridge for up to 4-5 days to keep them fresh longer.
Freezing: Basic muffins also freeze well! Wrap the individual muffins in plastic wrap followed by a layer of aluminum foil. After they’ve been wrapped, drop them in a plastic bag and they’ll stay fresh in the freezer for up to 2 months.
More Muffin Recipes You May Love:
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon(s) baking powder
- ¼ teaspoon(s) kosher salt
- 1 cup granulated sugar
- ⅔ cup canola oil, or other neutral tasting oil
- 1 large egg
- 1 teaspoon(s) pure vanilla extract
- ¾ cup milk
Instructions
- Preheat the oven to 350°F, and lightly grease a muffin pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 cups all-purpose flour2 teaspoon(s) baking powder¼ teaspoon(s) kosher salt
- In a large mixing bowl or using a stand mixer, combine the sugar and oil until well mixed and fluffy.1 cup granulated sugar⅔ cup canola oil
- Add the egg and vanilla extract. Continue mixing until combined.1 large egg1 teaspoon(s) pure vanilla extract
- Add the dry ingredients and milk, and beat on low speed just until no flour streaks remain.¾ cup milk
- Use a ¼ cup measuring cup to divide the batter evenly among the muffin cavities. Bake for 18-20 or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before removing and transferring to a wire rack to cool completely.
- Enjoy warm or at room temperature. See post for storage options.
