Easy Muffin Recipe

1. 2 cups (260 g) all-purpose flour.
2. ½ cup (100 g) granulated sugar.
3. 2 teaspoons baking powder.
4. ¾ cup (180 ml) milk, room temperature.
5. ½ cup (114 g) unsalted butter, melted and cooled.
6. 2 large eggs, room temperature.
7. 2 tablespoons coarse sugar, optional.

Cinnamon Muffins

A family favorite, these Cinnamon Muffins are tender and sweet and filled with lots of cinnamon flavor.

Prep: 10min

Total: 25min

Yield: 16

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 188 calories, Sugar 14 g, Sodium 212 mg, Fat 8 g, Saturated Fat 1 g, unSaturated Fat 7 g, Trans Fat 0 g, Carbohydrate 27 g, Fiber 2 g, Protein 3 g, Cholesterol 25 mg

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder*
• 1 tablespoon cinnamon
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 eggs
• 2 tablespoons sugar
• 1 teaspoon cinnamon

Instruction:

1. Preheat the oven to 375ºF. Grease 18 muffins cups.
2. In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.
3. In another bowl, beat together the milk, vegetable oil, and eggs. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until combined – don’t over mix.
4. Divide the mixture evenly between the prepared muffin cups.
5. In a small bowl, combine the 2 tablespoons sugar and 1 teaspoon of cinnamon. Sprinkle the cinnamon sugar mixture over the tops of the batter filled cups.
6. Bake the muffins until a toothpick instead in the center comes out clean, 13-15 minutes.

Quick and Easy Blueberry Muffins

This easy blueberry muffins recipe makes eight large, big-topped muffins, ten standard muffins or 20 to 22 mini muffins (see note below about baking time for mini muffins). Since most standard muffin tins have 12 muffin cups, if you plan on making the larger muffins, we recommend adding 1 to 2 tablespoons of water to the empty cups. This way the cups with water will heat up at the same rate as the cups with muffin batter, helping the muffins bake evenly.

Prep: 10min

Total: 30min

Yield: Makes 8 large, big-topped muffins / 10 standard muffins / 20-22 mini muffins

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 217, Protein 3 g, Carbohydrate 33 g, Fiber 1 g, Sugar 18 g, Fat 8 g, Saturated Fat 1 g, Cholesterol 20 mg

Ingredients:

• 1 ½ cups (195 grams) all-purpose flour
• 3/4 cup (150 grams) granulated sugar, plus 1 tablespoon for muffin tops
• 1/4 teaspoon fine sea salt
• 2 teaspoons baking powder
• 1/3 cup (80 ml) neutral-flavored oil; canola, vegetable and grape seed are great
• 1 large egg
• 1/3 to 1/2 cup (80 ml – 120 ml) milk; dairy and non-dairy both work
• 1 ½ teaspoons vanilla extract
• 6 to 8 ounces fresh or frozen blueberries; see note below about frozen berries (about 1 cup)

Instruction:

1. Heat oven to 400 degrees Fahrenheit. For big-topped muffins, line 8 standard-size muffin cups with paper liners. For standard-size muffins line 10 muffin cups. Fill the remaining cups with 1 to 2 tablespoons of water to help the muffins bake evenly.
2. Whisk the flour, sugar, baking powder, and salt in a large bowl.
3. Add oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (1/3 to 1/2 cup milk). Add vanilla and whisk to combine.
4. Add milk mixture to the bowl with dry ingredients then use a fork to combine. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Fold in the blueberries.
5. Divide the batter between muffin cups. (If making big-topped muffins, the batter will come to the tops of the paper liners). Sprinkle a little sugar on top of each muffin.
6. Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer to a cooling rack.
7. To store, place them in a plastic bag, seal, and store at room temperature for 2 to 3 days. To freeze, wrap them tightly in aluminum foil or place them in freezer bags. Freeze for up to 3 months.

Basic Muffins With Variations

This recipe for hearty plain muffins provides instructions for making many variations, including blueberry muffins, pecan muffins, bacon muffins, and more.

Total: 30 minutes

Yield: Makes 12 muffins

Ingredients:

• 2 cups (250 g) all-purpose flour
• 1 Tbsp. baking powder
• ½ tsp. kosher salt
• 2 Tbsp. granulated sugar
• 1 large egg, slightly beaten
• 1 cup (8 oz) whole milk, room temperature
• ¼ cup (½ stick) butter, melted

Instruction:

1. Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the dry ingredients; the batter should not be smooth. Spoon into the muffin cups, filling each one about two-thirds full. Bake for about 20 to 25 minutes each. VARIATIONS: Blueberry Muffins: Increase sugar to ½ cup. Reserve ¼ cup of the flour and toss with 1 cup blueberries; stir them into the batter last. Pecan Muffins: Increase sugar to ¼ cup. Add ½ cup chopped toasted pecans to the batter. After filling the cups, sprinkle with more granulated sugar or brown sugar, cinnamon, and more chopped nuts. Whole-Wheat Muffins: Decrease all-purpose flour to 1 cup and add ¾ cup whole-wheat flour. Date or Raisin Muffins: Add ½ cup chopped pitted dates or ⅓ cup raisins to the batter. Bacon Muffins: Add 3 strips bacon, fried crisp and crumbled, to the batter. Mini Muffins: Swap standard muffin tin for mini muffin tin and bake at 375°F for 10–13 minutes. (Makes about 36 mini muffins.) Editor’s note: This recipe first appeared on Epicurious in August 2004. Head this way for more of our favorite breakfast recipes →

Basic Muffin Recipe | How To Make Muffins Easy Recipe

FAQ

How to make a simple muffin?

How do you make muffins light and fluffy?

What should be avoided in making muffins?

1. Overmixing the batter. Good muffins are meant to be pillow-soft, light, and airy. …
2. Not lining or greasing the pan. …
3. Overfilling the muffin cups. …
4. Overbaking or underbaking the muffins. …
5. Leaving the muffins in the pan to cool.

Is it cheaper to make your own muffins?