Basic Muffin Recipe – This simple recipe is one that my whole family adores. A perfect muffin for breakfast up until dessert. We love them plain but adding some other ingredients can make for a nice change once in a while. I gave you a list below of the add-ins that we put in our basic recipe when we like to change it up. Enjoy them all!

If you are looking for a simple and basic muffin recipe, you have come to the right place. This recipe has been in my family for so many years. My made these when I was a child for any or no occasion. She always told me to have in my arsenal of recipes, a basic biscuit and muffin recipe. I’m so familiar with this one recipe, I know it by heart and so does my daughter Tori. What is so great about these muffins are they taste fantastic just as is. Plain with just the right amount of sweetness. They are just perfect for a grab and go breakfast and work well with mealtime. Instead of rolls, try these with your dinner. Then again, they are so good for dessert too. Now, if you are in the mood for something different, try some of these additions that my family loves.

Bake some of these yummy muffins and try them the basic way. I’m sure you will adore them like my family does. 

Basic Muffin Recipe

Yields: 10 to 12 muffins

Directions:

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp fine sea or kosher salt
• 1/2 cup granulated sugar
• 1 stick or 1/2 cup unsalted butter, melted and cooled
• 1/3 cup milk of choice, I used 2 percent
• 2 eggs
• 1/4 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees, line a muffin pan with foil liners. Set aside.
2. In a large mixing bowl, add the wet ingredients, milk, melted butter, eggs, vanilla and sugar. Using a whisk, combine well. 
3. Add in the flour, salt, and baking powder slowly. Switch to a rubber spatula and mix just until combined. Dig down to grab any dry ingredients. Try not to over mix the batter. 
4. Using an ice cream or large cookie scoop, scoop into prepared muffin cups. 
5. Bake for about 20 to 25 minutes. Check after 20 minutes. Test with a wooden toothpick or skewer. Should come out dry or with a few crumbs. Also, when you lightly touch the tops of each muffin, the tops should spring back. Let muffin pan cool on wire rack for about 20 minutes. When cooled, invert muffins right onto the wire rack. Continue to cool or eat when slightly warm. 

Enjoy the muffin deliciousness!

Here are some of the may ways we make these muffins…

1/2 cup mini chocolate chips

1/2 cup dried cranberries, raisins, or currents  

1/2 cup fresh or frozen blueberries

Sweetened dried shredded coconut for the top of each muffin

1/4 cup poppy seeds with a teaspoon of lemon zest

1/2 tsp cinnamon in the batter and some cinnamon sugar sprinkled on top of each unbaked muffin

Here are a few more muffin recipes to enjoy….

Chocolate Cranberry Oat Muffins

Simple Banana Nut Mini Muffins

One Bowl Sour Cream Corn Muffins

Vegan Blueberry Muffins

Simple Honey Oat Muffins

Print

Basic Muffin Recipe

This simple recipe is one that my whole family adores. Just as is. But, go ahead and add in your favorites. I’ll give you some of my suggestions below. Add-ins that have been a success over the years. 

Course bread, Breakfast, brunch, Dessert, Snack

Cuisine American

Keyword basic muffin recipe, muffin, muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 muffins

Author Pam

Ingredients

• 2 cups all purpose flour
• 2 tsp baking powder
• 1/4 tsp fine sea or kosher salt
• 1/2 cup granulated sugar
• 1/2 cup or one stick unsalted butter melted and cooled
• 1/3 cup milk of choice, I used 2 percent
• 2 eggs
• 1/4 tsp vanilla extract

Instructions

1. 1.Preheat oven to 350 degrees, line a muffin pan with foil liners. Set aside.

   2.In a large mixing bowl, add the wet ingredients, milk, melted butter, eggs, vanilla and sugar. Using a whisk, combine well.

   3.Add in the flour, salt, and baking powder slowly. Switch to a rubber spatula and mix just until combined. Dig down to grab any dry ingredients. Try not to over mix the batter.

   4.Using an ice cream or large cookie scoop, scoop into prepared muffin cups.

   5.Bake for about 20 to 25 minutes. Check after 20 minutes. Test with a wooden toothpick or skewer. Should come out dry or with a few crumbs. Also, when you lightly touch the tops of each muffin, the tops should spring back. Let muffin pan cool on wire rack for about 20 minutes. When cooled, invert muffins right onto the wire rack. Continue to cool or eat when slightly warm. Enjoy! 

Muffins are the best!

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