basic muffins

This basic muffin recipe is simple yet soft and buttery. The simple muffin base is easy to make and it can be flavored with a variety of mix-ins. You’ll be sinking your teeth into buttery, soft muffins in no time!

Basic Muffin Recipe

(260 g) all-purpose flour

(100 g) granulated sugar

baking powder

salt

(180 ml) milk, room temperature

(114 g) unsalted butter, melted and cooled

eggs, room temperature

sugar,

Preheat the oven to 350°F. Line a muffin...

Preheat the oven to 350°F. Line a muffin pan with paper liners; set aside.

In a small bowl, whisk the flour, sugar,...

In a small bowl, whisk the flour, sugar, baking powder, and salt together.

In a medium bowl, whisk the milk, butter,...

In a medium bowl, whisk the milk, butter, and eggs together until well combined.

Add the flour mixture and stir with a...

Add the flour mixture and stir with a silicone spatula just until combined.

Divide the batter evenly between the muffin cups...

Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.

Bake for 20-25 minutes, or until a toothpick...

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.

Transfer muffins to a wire rack to cool...

Transfer muffins to a wire rack to cool completely. Muffins are best the day they are made but they can be stored for later use.

https://mediavine-res.cloudinary.com/video/upload/lsulzcrfpoqhb8b8e5el.mp4

This basic muffin recipe is simple yet soft and buttery. The simple muffin base is easy to make and it can be flavored with a variety of mix-ins. You'll be sinking your teeth into buttery, soft muffins in no time!

Choose Your Own Adventure Basic Buttermilk Muffins start with a fluffy and delicious basic muffin. Then you add fruit, nuts, whatever you like to make the muffins uniquely yours. You&#039;ll never buy grocery store muffins again!

Not So Basic Buttermilk Muffins: Choose Your Own Adventure

all purpose flour (260 g)

sugar (100 g)

tsp baking powder

tsp baking soda

tsp kosher salt

eggs (room temperature)

buttermilk (240 g, room temperature)

unsalted butter (57 g, melted)

vegetable oil (60 g)

tsp vanilla extract (or paste)

Preheat oven to 425° Place cupcake liners in each cup of a standard size cupcake pan.

Whisk dry ingredients together in a medium bowl. Whisk together wet ingredients in another bowl. Add wet to dry and mix until just combined. Don&#039;t over mix. Just briong together until all the dry flour disappears. A few lumps are okay.

Gently fold in any add-ins that you have decided to include. See the post contents for variations I have tested for you, but don&#039;t be afraid to stretch your culinary wings!

Using a scoop or measuring cup, place ¼ cup of batter into each muffin cup (or, if you&#039;d rather eyeball it, fill each cup ¾ full.) Sprinkle top with more granulated sugar or streusel, if desired. Bake at 425° for 5 minutes. After 5 minutes turn the oven down to 350°, without opening the oven door. Bake for another 15-18 minutes, or until a clean toothpick inserted into the center muffin comes out with few or no crumbs attached.

My Basic Buttermilk Muffins start with a fluffy and delicious muffin recipe. You can then add fruit, nuts, whatever you like, to make these muffins uniquely yours. The possibilities are endless!

Basic Buttermilk Muffins with Variations

unsalted butter

buttermilk (room temperature)

sugar

all purpose flour

Melt your butter and add your vegetable oil to bring it all down to room temperature.

In a large mixing bowl, combine buttermilk, eggs, sugar, baking powder, baking soda, and salt. Add vanilla or other extracts, if using. Whisk together until sugar mostly dissolves. Whisk in the butter and oil combo.

Fold in the flour just until the last of it disappears. If adding any mix-ins, do so at the point when some flour is still visible. This avoids over-mixing which can lead to tough muffins.

Use a medium scoop, or a couple spoons, to distribute the muffin batter into each of the prepared muffin pan wells. Top with sparkling sugar or streusel if desired.

Bake at 425°F for 5 minutes, then drop the temperature to 350°F, without opening the oven. Bake for another 18 to 22 minutes, or until a toothpick or skewer inserted into the center of a muffin comes out clean or with just a few crumbs.

Let cool for 5 minutes in the muffin pan and then carefully transfer to a wire rack to cool for at least 15 minutes longer. Although you have removed them from the oven, they will continue to cook from their own residual heat for a few minutes. Open one up too soon and they will crumble. Give them a minute to get it together

This recipe is perfection and so versatile! Thank you

Super easy to whip up for breakfast. I’m at high altitude and sometime have trouble getting muffins to rise. This recipe worked beautifully.  Thanks

I added fresh blueberries to mine! These were so easy to make and the best part was I had all the ingredients I needed at home already! Great recipe!

Added 1.5tsp ground cinnamon and about 1 cup cinnamon chips and they were delicious! My kid said they were the best muffins we have ever made :)

Made these for the first time today - Apple Cinnamon with the streusal topping.   They were so easy and delicious!   So glad I tried them.  I’ll definitely be making these again!

OH! MY! GOODNESS!!! This recipe is perfect! I love the fact that I don’t have to search in a million places to find what I’m looking for, I now have 1 perfect recipe that I can customize to ingredients I have at home! I just made zucchini chocolate chip and they came out sooooo good! My 2 and 1 yr old daughters have ZERO clue I snuck in some veggies and I feel like a hero with the mom veggie win. Thank you for this muffin recipe that’s will now be a new staple in our household!

Oh man, this muffin recipe is a WINNER. I love the concept of having an amazing, basic muffin like this one that you can customize however you want... I go crazy trying to find a different recipe for each muffin flavor combo I'm in the mood for! I made these plain this time, but next time I'm adding some cardamom and then a spoonful of blueberry jam in the center.

Grazie per la fantastica ricetta e per tutti i consigli.....ho provato tante ricette ma sono state tutte una delusione ... questi invece sono venuti sofficissimi  e buonissimi

Thank you so much for sending recipe to me in Scotland
              look forward to receiving more recipes Marie

This is the best recipe for muffins I have ever had.  I now make them for  instead of my previous recipe.  I love the streusel topping

https://content.jwplatform.com/videos/ZjV3dbTx.mp4

Basic Buttermilk Muffins (with Variations)

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Basic Muffin Recipe

Not So Basic Buttermilk Muffins: Ch...

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Top 3 basic muffins recipes from across the web

The most viewed basic muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Basic Muffin Recipe

Not So Basic Buttermilk Muffins: Ch...

Basic Buttermilk Muffins with Varia...

The most viewed basic muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine