Home » All Recipes » Breads » Muffins and Quick Breads » Basic Muffin Recipe
by Baker BettieApril 9, 2018
- Straight Dough Method for Yeast Bread
- The Creaming Method for Cake Making
- The Sponge Mixing Method for Bread Making
- Basic Muffin Recipe
- The Creaming Method for Cookies
- How to Make Biscuits, Biscuit Mixing Method
- Intro to Bread Making: The Basic Process
This is an easy muffin recipe that can be used as a base recipe for a variety of muffin flavors. These basic muffins are delicious as is for a side dish or dessert. The simple batter can be flavored with extracts or spices and all kinds of mix-ins can be added.
Basic Muffin Recipe Overview
- Skill Level: Beginner
- Techniques Used: The Muffin Mixing Method
This is a basic easy muffin recipe that can be used as a base recipe for a variety of flavors. These plain muffins are delicious as is and are a great side dish alternative to traditional bread. They can also be flavored with various extracts, spices, and add-ins.
The thing I love so much about muffins is that they are incredibly quick and easy to make and they are portable! Perfect for on-the-go breakfasts or snacks and this base recipe can be made an endless number of ways!
What is a Muffin?
Have you ever truly thought about what makes a muffin a muffin? Or how a muffin is different from a cupcake? Well, if you know me then you know I’ve definitely thought about this question in depth!
A muffin is in the category in the baking world called “quick breads.” Quick breads get their name because they are bread-like products that are chemically leavened (with baking powder or baking soda) instead of leavened with yeast. This means that they can be made very quickly and easily. Other quick breads include biscuits, scones, quick loaves, pancakes, and waffles.
A muffin is different from a cupcake in that it is much less sweet and more dense in texture. Cakes tend to have a higher sugar and fat ratio than muffins and, of course, tend to be covered in frosting!
How to Make Basic Muffins
The method used to make muffins and many other types of quick breads is called the muffin mixing method. This mixing method is very simple in that the dry ingredients are mixed in one bowl, the wet ingredients are mixed in a separate bowl, and then they are combined.
This method serves to keep quick breads tender and to reduce the amount of gluten formation.
- Step 1: Combine the dry ingredients in a large mixing bowl by sifting or whisking together.
- Step 2: Combine all of the wet ingredients in a separate bowl and whisk together.
- Step 3: Pour the wet ingredients into the dry ingredients and stir with a spoon or a rubber spatula until just combined.
- Note: The batter will be lumpy. Do not stir too much or the muffins will become tough.
- Step 5: If using any add-ins, fold them into the batter here.
- Step 4: Divide the batter evenly in a muffin tin and bake immediately.
Tips, Tricks, & Techniques
- Technically any liquid fat can be used for these muffins, however, fat that stays liquid at room temperature (such as vegetable, canola, or olive oil) will produce muffins that stay the most tender when cooled.
- If you want to add a bit of a tangy flavor to your muffins, substitute the regular milk for buttermilk.
- These muffins can easily be made vegan by substituting the egg for 1/4 cup of applesauce or mashed banana. These muffins also work well with a standard gluten free flour blend such as Bob’s Red Mill’s Baking Blend or Cup 4 Cup Flour.
Basic Muffin Ingredient Functions
- Flour is the main structure for the muffin.
- Sugar sweetens the muffin slightly. Muffins are much less sweet than cupcakes so the amount used is less than in a cake recipe.
- Baking Powder is the leavening agent for the muffins and makes them rise.
- Salt rounds out the flavors of the muffin.
- Egg binds the muffin together.
- Milk moistens the flour to create the muffin batter. It also adds some tenderness.
- Oil adds tenderness and prevents the flour from developing too much gluten.
If you enjoy this master recipe you might also like some of my other customizable recipes including Marshmallow Cereal Treats, Classic Fudge, or, Scones!
Yield: 10-12 Muffins
Basic Muffin Recipe (Vegan and Gluten Free Options)
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
This is an easy muffin recipe that can be used as a base recipe for a variety of muffin flavors. These basic muffins are delicious as is as a side dish or dessert or the batter can be flavored with extracts or spices and all kinds of mix-ins can be added.
Ingredients
- 240 grams (2 cups) all-purpose flour (*see note for gluten free option)
- 133 grams (⅔ cup) granulated sugar
- 10 grams (1 tablespoon) baking powder
- 1/4 tsp salt
- 1 large egg, room temperature *see note for vegan option)
- 2/3 cup (160 ml) whole milk
- 1 tsp vanilla extract
- 1/2 cup (120 ml) liquid fat (oil or melted butter, shortening, lard, or coconut oil)
Instructions
- Prep: Preheat the oven to 425 F (220 C). Line a muffin tin with muffin liners or spray with nonstick spray.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, and salt. Alternatively, the ingredients can be whisked together well. Any spices you might be adding would be added into the dry ingredients.
- Mix the Wet Ingredients:In a separate bowl, stir together the egg, milk, vanilla, and oil until well combined. If using any extracts they would be added into the wet ingredients.
- Combine Wet & Dry Ingredients:Pour the wet ingredients into the dry ingredients and stir with a spoon or rubber spatula until just combined. The batter will be lumpy. Do not over-mix or the muffins will become tough. If using, fold in any add-ins.
- Divide the batter evenly between the 12 muffin cups.
- Bake at 425 F for about 10 minutes and then turn the oven heat down to 350 F (175 C) for about 5 more minutes or until a toothpick inserted in the center comes out with moist crumbs.
Notes
SUBSTITUTIONS
- Vegan Muffins:Substitute the egg for 1/4 cup applesauce or mashed banana.
- Gluten Free Muffins:Substitute the all-purpose flour for a good gluten free baking blend.
VARIATIONS
- Blueberry Muffins: Fold in 2 cups (10 oz, 300 gr) fresh or frozen blueberries.
- Cinnamon Raisin Muffins: Add 1 tsp cinnamon and 1 cup (5.3 oz, 150 gr) raisins
- Chocolate Chip Muffins: Fold in 2 cups (10 oz, 300 gr) chocolate chips.
- Cranberry Orange Muffins: Add 1 TBSP orange zest and 1 1/2 cups fresh or frozen cranberries. Top with an orange powdered sugar glaze.
- Cheddar Bacon Muffins: Fold in 4 strips of crumbled cooked bacon and 1 cup of shredded sharp cheddar cheese. Sprinkle more shredded cheddar on top of the muffins before baking.
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Nutrition Information:
Amount Per Serving:Calories: 190
All Recipes Breads Breakfast Muffins and Quick Breads
138 commentsLeave a Comment »
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Jessica —Reply
How could I add pumpkin to this? What would I use it in substation for, the oil?
Baker Bettie —Reply
Hi Jessica, this recipe works best for solid mix-ins and extracts, etc. I would suggest my “Moist Pumpkin Bread with Pecans” recipe and turn those into muffins.
Baker Bettie —Reply
The pumpkin bread recipe also calls for oil but you can use a variety of different types of oil. There are a few options listed.
Laura —Reply
Hi
What is the substitution to make to add sourdough leftovers in grams?
Baker Bettie —Reply
Hi Laura! I have a basic muffin recipe on my site using sourdough discard! Search “easy sourdough muffins” on my website.
Edie —Reply
There is a small goof on the website that takes you here even when you click on the sourdough muffin recipe, but if you type it into the search bar, you’ll find it! 🙂
Melhem Kallas —Reply
I would like to receive NO ADDED SUGAR recipe of Scones Bread if that’s possible.
Thank youBaker Bettie —Reply
Hi, you can leave the sugar out of my Basic Scone recipe however, it will taste more like a biscuit.
Melhem Kallas —Reply
I wish you can send me your Basic Scone recipe, thank you
Heidi Hier —Reply
love them
made choc chips muffins,whole family loved themJames Aulinger —Reply
My family will not let me use another recipe . I also used your cookie recipe it was a hit!
Baker Bettie —Reply
Wonderful!
Alison DeGenova —Reply
Thank you for sharing this easy muffin recipe and its variations. Quick question, does the milk need to be at room temperature too just like the egg?
Edith Ammendolia —Reply
This is the recipe linked to the sourdough muffin recipe when you go through the regular recipe menu…I had to specifically type in “sourdough muffins” in the search bar to find the correct recipe! 🙂
Baker Bettie —Reply
Thank you for letting me know! I will take a look at correcting that.
ETHEL —Reply
LOVE TO TRY SOME OF GREAT RECIPES THANKS
Baker Bettie —Reply
Have fun!
Linda —Reply
Dear Betty I love the way you take your time and explain everything in such great detail! It makes baking very easy
I loved your muffin recipe but was wondering if you have any muffin recipes that are low-carb. Thank you for your time.Baker Bettie —Reply
I’m sorry I dont!
Kathy —Reply
Thank you for sharing your recipes, I am learning, thanks for taking notices. Your very detailed. Would you mind sharing your recipe for making homemade bread? I’m going to try your Muffins. Thanks again for sharing. Kathy
BERNARD ARMSTRONG —Reply
I really wish when giving a muffin recipe someone would take into account that a muffin baking pan is a pan full of deep wells; so how much batter does one put into each well? This may seem trivial, but it is important information for someone who isn’t a full time baker.
Judy P —Reply
I think you fill them 2/3 full.
Debbie D. —Reply
I use my ice cream scoop to fill my muffin pans – 1 scoop, not quite full, to each well gives me 12 muffins every time. If there should be a little batter left in bottom and on sides of bowl, I scrape it all down and use a teaspoon to add it to muffin cups that look a little scant. Has worked for me for many years. ….
Lulyn —Reply
Is there a conversion from wheat flour to nut flour for allergy or Leto reasons?
Zarina —Reply
Hi Bettie. Thank you for posting this recipe. I had easy been looking for ages for an easy basic plain muffin recipe that didn’t use buttermilk.
I don’t usually leave any comments for but thought I ought to mention that whilst weighing out the ingredients, I noticed that 2 cups is definitely not ‘240g’ as stated in the written recipe and in the video you are adding 1/2 tsp of salt but in the written recipe it states a ‘1/4 tsp’…so a bit confusing.Belle —Reply
2 cups flour or 240g APF will not be sufficient to fill 12 standard muffin wells. You need at least 2.5 cups 300-330g if you want a puffy muffin.
Shannon G Carreiro —Reply
Any adjustments needed for mini muffins (e.g. cook time)? Thanks!
Baker Bettie —Reply
Yes, you will need to reduce the bake time. Keep the oven temp at 425F and check them for doneness at about 10 minutes.
John d young —Reply
Good morning. I have found a new passion at the age of 65, which of course is baking. We live on the east coast of Canada, the province of Nova Scotia. Just recently purchased your cookbook, and wanted you folks to know just how much I enjoy the common sense directions. So once again….. thanks so much.
Baker Bettie —Reply
You’re so welcome! Thanks so much for buying my book!
NikkiB. —Reply
Hi! Could self rising flour be substituted for this?
Thank you!Baker Bettie —Reply
Yes, you can but reduce the baking powder in the recipe to 1 teaspoon and omit the salt.
NikkiB. —Reply
Made these tonight with chocolate chips, they turned out great. I’m not a chocolate chip muffin fan, but I’m doing cheap things with my son for summer. Might as well do food projects, everyone has to eat. Lol
You listed crumbled bacon with cheese as a possible addition. Do you think it would work with cooked breakfast sausage, or would that be too much grease to turn out? We are making a recipe book and this is getting added! Thanks for the simple recipe!Gilbert kaduyu —Reply
It is wonderful
Thank youDeanna —Reply
This looks fabulous. I wonder if using a non-dairy milk would give good results? I was thinking oat milk.
Tina —Reply
Dear Bettie, thank you for your recipe. I have a question.How can I prevent blueberries or other ingredients from sinking to the bottom? Whenever I add fruit (frozen or fresh) to my batter they are on the bottom after baking.I would be very happy to receive an answer. Kind regards from Berlin, Germany
Kyra —Reply
These turned out really well for me! I got 12 muffins out of it and I did 6 chocolate chip and 6 mixed berries. For the mixed berry ones I used frozen and they did take a while longer to bake but turned out great! Thank you for the versatile recipe will be making again!:)
Irene —Reply
Can I use 1% or 2% milk instead of whole milk in your Basic Muffin Recipe.
Jael Anthony —Reply
Thank you so much for this recipe.
I tried it and it was so nice but it was kind of tough at room temperature so can I add a little water or more milk to the liquid ingredients when next I’m baking it?Andrea Mosher —Reply
Substituting the egg is not enough to make this recipe vegan. There is still milk. Can coconut milk be used instead?
lisa marshall —Reply
Been using your basic muffin recipe for years – it’s a winner producing consistent results. Sometimes I stray a bit and adjust the dry or liquid ingredients relative to the mix-ins, but usually still get a good muffin. Thank you!
Baker Bettie —Reply
You’re welcome! So glad you’re having great success with it!
Greg —Reply
Can you make batter ahead of time and store until ready to use or can you freeze batter?
Baker Bettie —Reply
Hi, the batter can be refrigerated for up to 3 days. I believe you can freeze it however I haven’t tried it.
Thérèse Huard —Reply
Thank you for this precious recipe. Could we use discard sourdough in it?
Janet Kazio —Reply
I added two cups of fresh blueberries and the muffins were delicious. They were messy to eat though as they fell apart with each bite. We ended up using a knife and fork to eat them. Anyone else have that issue?
Baker Bettie —Reply
Glad you liked them! Blueberries tend to make the muffin very moist making it a bit hard to eat. But in my opinion a moist muffin is WAY better than a dry one. Next time, you could toss the blueberries in a little bit of flour before adding to the batter. If you used frozen, make sure they are fully thawed and drained.
