Muffin Recipe

This basic muffin recipe is simple yet soft and buttery. The simple muffin base is easy to make and it can be flavored with a variety of mix-ins. You’ll be sinking your teeth into buttery, soft muffins in no time!

I’m adding to my baking basics series with a plain muffin recipe that is great as it is or flavored with your favorite mix-ins. Try making cranberry orange muffins with this recipe. It’s superb!

Muffins fall into the “quick bread” category and are essentially flavored pancake batter that’s baked in muffin tins.

The traditional ratio for muffins and quick bread is 2 parts flour, 2 parts liquid, 1 part egg, and 1 part butter.

I’m not a fan of muffins baked this way because they are too soft and spongy. I prefer my muffins to be dense but soft in the middle and crisp on the top.

I started with the basic muffin ratio and adjusted the ingredients until I achieved the texture I prefer.

Plain muffins call for standard pantry ingredients. You most likely have these on hand already. Let’s go over what you need…

This recipe is so quick and easy, you could do it with your eyes closed! Not really, but you know what I’m trying to get at here. You need two bowls, a whisk, and a spatula. That’s it!

The Batter – A Basic muffin batter shouldn’t be too sweet. A good rule of thumb is to use as much sugar as butter. And take care not to over mix when combining the ingredients.

Basic Muffin Recipe

This basic muffin recipe is simple yet soft and buttery. The simple muffin base is easy to make and it can be flavored with a variety of mix-ins. You’ll be sinking your teeth into buttery, soft muffins in no time!

Prep: 10min

Total: 35min

Serving Size: 1 muffin

Nutrition Facts: calories 204 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, Saturated Fat 5 grams saturated fat, servingSize 1 muffin, Sodium 191 milligrams sodium, Sugar 11 grams sugar, unSaturated Fat 3 grams unsaturated fat

Ingredients:

• 2 cups (260 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup (180 ml) milk, room temperature
• 1/2 cup (114 g) unsalted butter, melted and cooled
• 2 large eggs, room temperature
• 2 tablespoons coarse sugar, optional

Instruction:

1. Preheat the oven to 350°F. Line a muffin pan with paper liners; set aside.
2. In a small bowl, whisk the flour, sugar, baking powder, and salt together.
3. In a medium bowl, whisk the milk, butter, and eggs together until well combined.
4. Add the flour mixture and stir with a silicone spatula just until combined.
5. Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
7. Transfer muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.

Master Muffin Recipe

Use this master muffin recipe to make any muffin you love! They’re basic, easy, delicious, and freezer friendly.

Prep: 15min

Total: 45min

Yield: 12

Ingredients:

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup (115g or 1 stick) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light brown sugar (or granulated)
• 2 large eggs, at room temperature
• 1/2 cup (120g) sour cream or plain yogurt, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/4 cup (60ml) milk (any kind), at room temperature

Instruction:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together. Set aside.
3. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the brown sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined. Scrape down the sides and bottom of the bowl as needed.
4. Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and continue to beat on low until combined. Fold in add-ins. (See flavors/details in the notes below.)
5. Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
6. Glazed muffins stay fresh stored in the refrigerator for 1 week, unglazed muffins stay fresh stored at room temperature for a few days—then transfer to the fridge for up to 1 week.

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.

Basic Muffin Recipe | How To Make Muffins Easy Recipe

FAQ

How to make a simple muffin?

What are the 2 main types of muffins?

What is the most popular muffin?

1. Apple-Cinnamon Muffins. …
2. Banana Muffins. …
3. Berrylicious Blueberry Muffins. …
4. Chocolate Chip Muffins. …
5. Cornbread Muffins. …
6. Honey Muffins. …
7. Morning Glory Muffins. …
8. Pumpkin and Cream Cheese Muffins with Pecan Streusel.