Basic Muffin Recipe
This simple recipe is one that my whole family adores. A perfect basic muffin recipe 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 mom 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 too.
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 I listed below.
Wait…
I just thought of some more. White chocolate chips, diced strawberries, cut up bananas, chopped nuts with a sprinkle of cinnamon sugar on top. Scroll down to see the other suggested additions.
But, bake some of these yummy muffins and try them the basic way first. I’m sure you will adore them like my family does.
Basic Muffin Recipe
Yields: 10 to 12 muffins
What you’ll need to make a basic muffin recipe…
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
Now, how to make a basic muffin recipe…
Directions:
- Preheat oven to 350 degrees, line a muffin pan with foil liners. Set aside.
- In a large mixing bowl, add the wet ingredients, milk, melted butter, eggs, vanilla and sugar. Using a whisk, combine well.
- 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.
- Using an ice cream or large cookie scoop, scoop into prepared muffin cups.
- 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…
mini chocolate chips
dried cranberries, raisins, or currents
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
Basic Muffin Recipe
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.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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Bye for now…
