Basic Muffin Recipe

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins | Yield: 12 MUFFINS

Soft and buttery – this basic muffin is one of the best muffins you’ll ever make! This is a very simple recipe and also very versatile! You can easily make this muffin with any of your favorite mix-ins!

Ingredients

½ c. (100 grams) granulated sugar

2 c. (260 grams) all-purpose flour

¾ c. (180 ml) milk, room temperature

2 tsp baking powder

½ tsp salt

½ c. (114 grams) unsalted butter, melted and cooled

2 tbsp coarse sugar, optional

2 large eggs, room temperature

How to make Basic Muffin

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using paper liners, line a muffin pan and set aside.

Step 2: Place the flour, sugar, baking powder, and salt in a small bowl. Mix well until blended.

Step 3: Whisk the milk, butter, and eggs in a medium bowl until well-mixed. Then, add the flour mixture. Using a silicone spatula, mix everything until well incorporated.

Step 4: Between the muffin cups, evenly divide the batter and sprinkle the tops with coarse salt (optional).

Step 5: Place in the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Step 6: Remove from the oven when done and transfer the muffins to a wire rack to cool fully.

Notes:

For this recipe, you can swap butter with oil. Although, the texture of the muffins will not be as soft. I suggest to chose a flavorless oil such as vegetable oil, canola oil, coconut oil, peanut oil, or safflower oil.

Or use a mixture of 1/4 c. of melted butter and 1/4 c. of oil.

If you are on a gluten-free diet, use gluten-free flour instead of regular flour.

Instead of whole milk, you can use buttermilk, sour cream, or regular yogurt. If using Greek yogurt, thin it out by combining 3/4 c. of Greek yogurt with 1/4 c. of water.

Variations:

Blueberry Muffins: Use 1 tsp vanilla extract. Whisk in 3/4 c. to 1 c. of fresh blueberries. If desired, you can also use raspberries or strawberries.

Cranberry Orange Muffins: Use orange juice instead of 1/4 c. of the milk. Add 1 tbsp of orange zest and stir. Then, fold in 3/4 to 1 c. of fresh cranberries.

Apple Cinnamon Muffins: In place of white sugar, use brown sugar instead. Add 1 tsp of ground cinnamon, then throw in 3/4 to 1 c. diced apples (or any tart baking apples).

Lemon Poppy Seed Muffins: Use fresh lemon juice in place of 1/4 c. of milk. Whisk in the zest of one lemon, then mix in 1 tsp of poppy seeds.

Chocolate Chip Muffins: Use 1 tsp vanilla extract. Add 3/4 to 1 c. semi-sweet chocolate chips and mix. You can also use coarsely chopped baking chocolate.

If making in advance, keep the muffins in an airtight container for up to 3 days to 1 week at room temperature. These muffins could also be frozen for up to 3 months. Before serving, thaw in the fridge overnight and warm in the microwave for about 40 to 60 seconds.

Nutrition Facts:

YIELD: 12 SERVING SIZE: 1 muffin
Amount Per Serving: CALORIES: 204 TOTAL FAT: 9g SATURATED FAT: 5g UNSATURATED FAT: 3g CHOLESTEROL: 53mg SODIUM: 191mg CARBOHYDRATES: 27g FIBER: 1g SUGAR: 11g PROTEIN: 4g

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Basic Muffin Recipe

Soft and buttery - this basic muffin is one of the best muffins you'll ever make! This is a very simple recipe and also very versatile! You can easily make this muffin with any of your favorite mix-ins!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Dessert

Cuisine American

Servings 12 people

Calories 204 kcal

Ingredients

  

• ½ c. 100 grams granulated sugar
• 2 c. 260 grams all-purpose flour
• ¾ c. 180 ml milk, room temperature
• 2 tsp baking powder
• ½ tsp salt
• ½ c. 114 grams unsalted butter, melted and cooled
• 2 tbsp coarse sugar optional
• 2 large eggs room temperature

Instructions

 

• Prepare the oven. Preheat it to 350 degrees F. Using paper liners, line a muffin pan and set aside.
• Place the flour, sugar, baking powder, and salt in a small bowl. Mix well until blended.
• Whisk the milk, butter, and eggs in a medium bowl until well-mixed. Then, add the flour mixture. Using a silicone spatula, mix everything until well incorporated.
• Between the muffin cups, evenly divide the batter and sprinkle the tops with coarse salt (optional).
• Place in the preheated oven and bake for about 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
• Remove from the oven when done and transfer the muffins to a wire rack to cool fully.

Notes

For this recipe, you can swap butter with oil. Although, the texture of the muffins will not be as soft. I suggest to chose a flavorless oil such as vegetable oil, canola oil, coconut oil, peanut oil, or safflower oil.

Or use a mixture of 1/4 c. of melted butter and 1/4 c. of oil.

If you are on a gluten-free diet, use gluten-free flour instead of regular flour.

Instead of whole milk, you can use buttermilk, sour cream, or regular yogurt. If using Greek yogurt, thin it out by combining 3/4 c. of Greek yogurt with 1/4 c. of water.

Variations:

Blueberry Muffins: Use 1 tsp vanilla extract. Whisk in 3/4 c. to 1 c. of fresh blueberries. If desired, you can also use raspberries or strawberries.

Cranberry Orange Muffins: Use orange juice instead of 1/4 c. of the milk. Add 1 tbsp of orange zest and stir. Then, fold in 3/4 to 1 c. of fresh cranberries.

Apple Cinnamon Muffins: In place of white sugar, use brown sugar instead. Add 1 tsp of ground cinnamon, then throw in 3/4 to 1 c. diced apples (or any tart baking apples).

Lemon Poppy Seed Muffins: Use fresh lemon juice in place of 1/4 c. of milk. Whisk in the zest of one lemon, then mix in 1 tsp of poppy seeds.

Chocolate Chip Muffins: Use 1 tsp vanilla extract. Add 3/4 to 1 c. semi-sweet chocolate chips and mix. You can also use coarsely chopped baking chocolate.

If making in advance, keep the muffins in an airtight container for up to 3 days to 1 week at room temperature. These muffins could also be frozen for up to 3 months. Before serving, thaw in the fridge overnight and warm in the microwave for about 40 to 60 seconds.