Here’s a simple and versatile Muffin Recipe that you can customize with your favorite add-ins like berries, chocolate chips, nuts, or spices. This recipe creates fluffy, soft muffins with a slightly sweet flavor—perfect for breakfast or a snack!
Basic Muffin Recipe
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon (optional)
- 2 large eggs
- 1/2 cup milk (whole or 2% recommended)
- 1/2 cup unsalted butter, melted (or vegetable oil)
- 1 tsp vanilla extract
- 1 cup add-ins (e.g., blueberries, chocolate chips, chopped nuts, dried fruit, etc.)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it with butter or non-stick spray.
- Combine Dry Ingredients:
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using). Make sure the ingredients are evenly distributed.
- Combine Wet Ingredients:
- In a separate bowl, beat the eggs. Then, add the milk, melted butter (or oil), and vanilla extract. Whisk together until fully combined.
- Mix Wet and Dry Ingredients:
- Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Stir the mixture gently with a spoon or spatula until just combined. Be careful not to overmix! The batter should be a little lumpy—overmixing can make the muffins dense.
- Add the Add-ins:
- Gently fold in your chosen add-ins (e.g., berries, chocolate chips, or nuts) using a spatula. Be sure not to overmix, as this can also affect the texture.
- Fill the Muffin Tin:
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 to 3/4 full. This helps them rise beautifully while baking.
- Bake:
- Bake the muffins for 18-22 minutes, or until they are golden brown on top and a toothpick inserted into the center comes out clean or with a few crumbs attached.
- Cool:
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy them warm, or store them in an airtight container for up to 3-4 days.
Tips:
- Customize: Feel free to switch up the add-ins! Try banana and chocolate chips, apples and cinnamon, or even pumpkin puree with nuts.
- For extra fluffy muffins: Make sure not to overmix the batter. It’s okay if it’s a bit lumpy!
- Storage: If you have extra muffins, you can freeze them for up to 2 months. Just wrap them tightly in plastic wrap or foil and place them in a freezer bag.
These basic muffins are easy to make and can be adjusted to suit your taste. They’re perfect for breakfast or for a quick snack any time of day!
