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Basic Muffin Recipe

5 from 2 votes
Total Time: 25 mins

Everyone needs a Basic Muffin Recipe that can go from sweet to savory in seconds! This one is easy to make, uses simple pantry ingredients, and is open to endless possibilities. The muffins are tender, delicious, and homemade to perfection. Let’s get baking!

Basic Muffin Recipe

When I was last home, in Michigan, I was looking through my grandma’s recipe box and found this. The recipe card read “plain muffins” and had the exact number of strokes for mixing these muffins. Her recipe was written as a savory muffin and if she was making them sweet she would add a little sugar and rely on additions (berries, chocolate chips, etc.) for more sweetness. I can vividly remember her green measuring cups and Sunbeam stand mixer. When I close my eyes I can still hear the sliding of the kitchen drawers and the timer going off on the stove. Nostalgia.

Basic muffins baked and cooling on a cooling rack.

Basic Muffin Ingredients:

  • Flour
  • Sugar (omit if making a savory muffin)
  • Baking Powder
  • Salt
  • Milk
  • Egg
  • Vegetable Oil
Ingredients for Basic Muffin Recipe. Flour, sugar, eggs, baking powder, oil, milk, salt.

How to Make: Basic Muffin Recipe

Step 1 – Combine the dry ingredients. Whisk together your flour, sugar, baking powder, and salt in a large bowl. If you are adding other spices, cinnamon or garlic, they will be added here.

Step 2 – Combine the wet ingredients. Whisk together your milk, eggs, and vegetable oil in a large measuring cup. If you are adding extracts, vanilla, they will be added here.

Step 3 – Combine the wet and dry ingredients. Pour the wet ingredients into the dry ingredients and fold together with 18 turns of your spatula. If you are adding add-ons, fruit, chocolate chips, bacon, cheese, they will be added here. Fold batter 10 times, add the add-ons, and fold remaining 8 times.

Step 4 – Divide batter and bake. Fill the cavities 2/3 of the way full with batter. Bake at 400° F for 12-17 minutes.

Check out my YouTube video below to watch this recipe in action!

Sweet and Savory Options for Add-Ons

The possibilities are endless with this recipe! Keep in mind too many add-ons or certain ingredients may change the texture, bake time, and rise of these muffins. You may have to experiment to get them just how you like them. Just remember to take notes so you can remember for the next time you make them.

Sweet add-ons …

  • Vanilla Blueberry Muffins: 1 teaspoon of vanilla extract and 1 cup of frozen blueberries tossed in 1 tablespoon of flour.
  • Lemon Poppyseed Muffins: 1 tablespoon of lemon juice, 1 zested lemon, 2 tablespoons of poppyseeds.

Savory add-ons …

  • Bacon Cheddar: 1/4 cup bacon bits, 1/3 cup of shredded cheddar cheese, 1/2 teaspoon ground mustard, and 1/4 teaspoon of black pepper.
  • Ham and Chive: 1/2 cup of finely diced ham, and 1/4 cup chopped chives.
Muffin batter folded 18 times.

4 Tips for the Best Muffins

  1. Make sure your eggs and milk are at room temperature to promote an even bake.
  2. Do not overmix your batter, 18 folds is all you need. If your batter still has lumps its okay, this means your muffins will stay moist and fluffy.
  3. Work quickly. Once your muffin batter is mixed you will want to bake it immediately. Allowing the batter to sit in the bowl or in the muffin tin will cause the muffins to become tough and potentially stick to your baking cups.
  4. Use a light colored muffin tin to keep your muffins from overbrowning. Dark colored muffin tins absorb a lot of heat especially at the temperature we are baking these muffins.

BONUS TIP! If you want to make this recipe gluten free, check out my guide, Converting Recipes to Gluten Free. Substitute the all purpose flour for 140 grams of measure for measure (1:1) gluten free flour. Add an additional 1 teaspoon of baking powder and allow the batter to rest for 30 minutes prior to dividing into your lined muffin tin.

Basic Muffin Recipe. Muffins in muffin tin and cooling on rack.

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Enjoy Entirely, Elizabeth
Basic Muffin Recipe. Pile of Muffins.

Basic Muffin Recipe

Elizabeth Swoish
Everyone needs a Basic Muffin Recipe that can go from sweet to savory in seconds! This one is easy to make, uses simple pantry ingredients, and is open to endless possibilities.
5 from 2 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Breakfast, Side Dish, Snack
Servings 12 muffins
Calories 165 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • ½ cup granular sugar *omit if making a savory muffin
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk; room temperature
  • 2 eggs; room temperature
  • ¼ cup Canola oil

Instructions
 

  • Set your oven to 400° F and center your oven rack.
  • Line a 12 cavity muffin tin with baking cups or parchment paper. If you prefer, spray with nonstick spray if you do not want to use liners.
  • In a large bowl, whisk together all the dry ingredients: all-purpose flour, granular sugar, baking powder, and salt.
    * If you are adding other spices, cinnamon or garlic, they will be added here.
  • In a separate small bowl, lightly beat the wet ingredients: milk, egg, and vegetable oil.
    * If you are adding extracts, vanilla, they will be added here.
  • Add the wet ingredients to the dry ingredients. Fold 18 times with a spatula.
    * If you are adding add-ons, fruit, chocolate chips, bacon, cheese, they will be added here. Fold batter 10 times, add the add-ons, and fold remaining 8 times.
  • Divide batter equally into your muffin tins, filling them 2/3 of the way full. I use an ice cream scoop to do this.
  • Bake for 12 – 17 minutes, this will vary based on the add-ons. The muffin should spring back to the touch when it's done and be light brown on top and sides.
  • Let cool for 10 minutes before removing from the muffin tin. Place on a wire rack to cool to room temperature.

Video

Notes

Storing Information:
  • At room temperature, covered, for two to three days.
  • In the refrigerator, covered, for one week.
  • In the freezer, wrapped in plastic wrap, for up to three months. 
Keyword BAKE, BREAD, CAMPING FOOD, EASY SNACKS, KID FRIENDLY RECIPES, MEAL PREP, MUFFINS, ONE BOWL

If you make my Basic Muffin Recipe, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!

By Elizabeth Swoish on February 4th, 2022

4 thoughts on “Basic Muffin Recipe”

  1. 5 stars
    Looks like just the perfect simple concise recipe I need…dint always have good luck with muffins( let’s just say they don’t always look like the ones pictured here!)…so this recipe sounds like the solution…am wondering though, is there a certain measurement for any add on, don’t want to overwhelm the proportions… Thanks! Katt

    Reply
    • Hi Katt;

      I would say no more than 1 cup of additional goodies. I like to keep it around a half cup for fruits. But if it were me, I would add a 1/3 of a cup at a time until I like the distribution.

      ~Elizabeth

      Reply
  2. 5 stars
    This is my new go to muffin recipe! Super easy to make and I had all ingredients already in my house. The muffin was super fluffy and so delicious!
    I love that you can make any kind of muffin out of it! I went with coconut extract and made delicious coconut muffins which I then filled with a mango puree and topped with a coconut cream cheese frosting and shredded coconut. Can’t wait to try more variations.

    Reply

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