muffin recipe

This basic muffin recipe uses flour, sugar, milk, butter and eggs to make delicious muffins. It&#039;s a versatile muffin recipe with the option to add mix-ins!

Basic Muffin Recipe

(250 g) all purpose flour

(100 g) sugar, (plus additional 2 Tbs for sprinkling on top (optional))

baking powder

salt

(187 ml) milk, (room temperature)

eggs, (room temperature)

vanilla extract, (optional)

Preheat oven to 400° F. Line a standard muffin tin with paper liners and set aside.

In a large bowl, whisk together flour, sugar, baking powder and salt. Set aside.

In a medium bowl, whisk together milk, melted butter, eggs and vanilla.

Add dry ingredients to wet ingredients. Stir just until combined. (If you want to add mix-ins, do this step now).

Scoop batter into prepared muffin tin, dividing batter evenly among the 12 cups (about two-thirds full). Sprinkle additional sugar on top if desired.

Bake muffins at 400° F for 15 to 17 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Let muffins cool in the pan for 5 minutes before transferring to a cooling rack. Serve warm.

https://embed.mediavine.com/videos/nzhyplvxtlbs81dgx9c0

This basic muffin recipe uses flour, sugar, milk, butter and eggs to make delicious muffins. It's a versatile muffin recipe with the option to add mix-ins!

Mini Chocolate Chip Muffins are soft &amp; sweet bite-sized treats that are perfect for little hands. They only take minutes to make!

Mini Chocolate Chip Muffins

all-purpose flour

sugar

vegetable or canola oil

vanilla

milk

mini chocolate chips

Preheat oven to 375 degrees. Spray the inside of a mini-muffin tin with cooking spray. Set aside.

In large bowl, combine flour, sugar, salt, baking powder. Whisk together until combined and no clumps remain.

In a separate small bowl, mix oil, egg, vanilla extract, and milk. Whisk together.

Pour the wet ingredients into the dry. Using a rubber spatula, very gently fold the ingredients together. Fold in the chocolate chips. You want to mix only until there are no flour pockets in the batter.

Spoon batter into muffin tins. Fill each muffin cup about 3/4 full (slightly less). Try not to overfill or else the muffin will spill over the sides while baking and you won't get that nice dome shape at the top.&nbsp;

Bake for 10-12 minutes. Let cool in muffin tin for a couple of minutes and then move to a rack to cool completely.

Put extras in a Ziploc bag or keep covered on a plate. These tend to dry out if left out uncovered.

This simple, delicious Healthy Blueberry Banana Muffins recipe is sure to create the best blueberry muffins you've ever had! Made with whole wheat flour, cinnamon, and fresh blueberries, these treats are moist, healthy, and perfectly fluffy. 

Healthy Blueberry Banana Muffins

wheat flour

tsp baking powder

tsp baking soda

tsp salt

cinnamon

overripe bananas

eggs (room temperature)

coconut oil (cooled)

honey

blueberries

whole wheat flour

Preheat oven to 375F and prepare muffin tin with spray or liners.

In a small bowl, combine flour, baking powder, baking soda, cinnamon, and salt.

In a large bowl, mash bananas until smooth. Whisk in eggs, coconut oil, honey, and vanilla until combined.

Mix blueberries with flour, then gently fold into batter. 

Use an ice cream scoop or measuring cup to scoop into prepared muffin tin.

Bake for 18-20 minutes or until toothpick comes out clean.

These were fun to make with my two year old and we both enjoyed eating them too!

I have been making these over and over again every time I run out, so good!

These turned out great! I used a 4 oz cup of Activia Light Blueberry Yogurt instead of Greek Yogurt, Canola Oil instead of Coconut, and All Purpose Flour instead of whole wheat flour. I used a 1/4 measuring cup to fill each muffin liner and it yielded 17 muffins.

These were so quick and easy to make. So delicious!

About once a month I introduce my sugar addict boyfriend to a new Erin Lives Whole healthy dessert alternative. He always loves your recipes but these muffins are his current favorite! We’ve already made two batches this week! So so moist and fluffy, and the perfect amount of sweetness without being overly sweet.

Soft and fluffy, studded with sweet plump blueberries and slightly sugared tops, these are my favorite blueberry muffins.&nbsp;

The Best Blueberry Muffins

Tablespoons unsalted butter (melted (57 grams))

canola oil (may substitute vegetable oil (60 milliliters))

egg egg

vanilla extract

buttermilk (room temperature preferred -- please see note for buttermilk substitute (120 milliliters))

all-purpose flour ((220 grams))

Tablespoon corn starch ((cornflour UK))

coarse sugar (or regular granulated) (for sprinkling on top)

Combine the melted butter and canola oil in a large bowl.  Stir well.

Add sugar and stir to combine.&nbsp;

Add egg, egg white, and vanilla extract.  Stir very well, until all ingredients are thoroughly combined.

Add buttermilk and stir again.

In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.

Using a spatula, gently fold the dry ingredients into the wet, taking care not to over-mix.  Once about half of the dry ingredients have been combined, add in blueberries and continue to fold in to batter until just combined.

Cover bowl with a dry towel and allow batter to rest for 15 minutes**

Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.

Once oven has preheated, portion batter into prepared tin, filling each liner at least 3/4 of the way full.

Sprinkle tops generously with sugar and place muffin tin in preheated oven.

Bake on 425F (215C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350 (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.

Allow to cool and enjoy!

https://www.youtube.com/watch?v=QOlEUMwCrSE

How to make the BEST Blueberry Muffins from scratch! Today I'm using my favorite muffin base to make these bakery-style muffins!
Print the recipe here: https://sugarspunrun.com/blueberry-muffins-from-scratch/

Ingredients
4 Tablespoons unsalted butter melted (57g)
¼ cup canola oil may substitute vegetable oil (60ml)
1 cup sugar 200g (granulated sugar)
1 large egg + 1 egg white room temperature preferred
1 1/2 teaspoons vanilla extract
1/2 cup buttermilk room temperature preferred -- please see note for buttermilk substitute (120ml)
1 3/4 cup all-purpose flour (220g)
1 Tablespoon corn starch (cornflour UK)
2 teaspoons baking powder
½ teaspoon salt
1 1/2 cup blueberries (210g) I use frozen -- if you use frozen "wild" blueberries the color will bleed and you'll have purple-swirled muffins. Not a bad thing, just a heads up! 
additional coarse sugar (or regular granulated) for sprinkling on top

Instructions
1.  00:19  Combine the melted butter and canola oil in a large bowl. Stir well.  Add sugar and stir to combine. 

2.  01:02  Add egg, egg white, and vanilla extract. Stir very well, until all ingredients are thoroughly combined.
Add buttermilk and stir again.

3.  01:47  In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.

4.  02:09  Using a spatula, gently fold the dry ingredients into the wet, taking care not to over-mix. Once about half of the dry ingredients have been combined, add in blueberries and continue to fold in to batter until just combined.

5.  03:12  Cover bowl with a dry towel and allow batter to rest for 15 minutes**

6.  03:45  Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.Once oven has preheated, portion batter into prepared tin, filling each liner at least 3/4 of the way full.Sprinkle tops generously with sugar and place muffin tin in preheated oven.
Bake on 425F (215C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350 (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.
Allow to cool and enjoy!

The BEST Blueberry Muffins

Cranberry Orange Muffins are the perfect fall inspired muffin recipe. The tartness from the fresh cranberries combined with the sweet citrus taste from the orange makes these muffins delicious for breakfast or dessert!

Cranberry Orange Muffins

flour

baking soda

cranberries

orange juice

coconut oil

orange zest

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a small bowl, beat egg, orange juice, melted coconut oil, and grated orange zest.

Add wet mixture to dry ingredients, stir to combine until it is just moistened.

Spray muffin tin with PAM and spoon mixture into tin until 3/4 full.

Bake for 15-20 minutes until lightly browned.

hello Krista, I tried your recipe last night and I love the result. Used brown sugar to sprinkle on top of the muffins - delicious.

Thank you for the recipe

Greetings from Germany
Anja

These just came outta the oven! They are delish! I made a few changes: my grocery store didn't have fresh cranberries and I had some dried cherries on hand, and we have an egg allergy so I subbed the egg for flaxseed. I wish I had fresh cranberries as I think that would have made these a million times better, but they are great! Thanks!

So, after I ate all the ones I made last week, I decided to try a new combination.... I made lemon blueberry! Holy-yum! I used your recipe, but used the juice of one lemon, lemon zest and rice milk instead of orange juice. And I used fresh blueberries. ::swoon:: thanks for this recipe, I love how versatile it is. I can't wait to come up with more combinations. One note: another commenter mentioned that the muffins were dry when they used dried cranberries instead of fresh. I found that to be the case the first time I made these with dried fruit. However when I used fresh blueberries they were so incredibly moist. I think the fresh fruit is really the key!!

Made these today and they are amazing! Didn't have coconut oil so just subbed veg oil and added an orange glaze bc I had more oj to use up and powdered sugar on hand. Thx for the great recipe!

I made these and they turned out great. very yummy.

Krista, they turned out absolutely perfect!!!! No need to be scared about beady coconut oil :) Thanks for the recipe

Hi can I use self raising flour white on your skinny chocolate muffins?

These muffins are fantastic, on my second batch in two days as my young kids loved them, fresh cranberries and all!  I did sub half whole wheat flour , 1/4 maple syrup with 1/4 sugar, added ground flax and chia and added a bit of vanilla Greek yogurt for extra moistness due to the addition of whole wheat flour and flax/chia.  Awesome!  Thank you so much!

What better to do on a crisp cool day than to bake. I changed this up a little, used 1/2 whole wheat , 1/2 white flour; put my cranberries in the chopper; juiced a large orange then added the orange pieces left into my batter; &amp; lastly a little cinnamon essence. The batter tastes delish. Can't wait till they're done. Thanks much for this recipe.

I just made the Cranberry Orange  muffins. They smell and taste amazing. The only thing I changed was I add a Flaxseed egg (1 T flaxseeds with 2.5 T warm water)  instead of a real egg since I am Vegan..  Thank you for this yummy recipe

Made these today, but I didn't have a muffin tin, so I made them into a loaf. I did a couple things different- I added almost a 1/4 C of bloomed Chia seeds, and I re-hydrated the cranberries in OJ before adding them to the dry batter, and only used 1/2 C of OJ, since I was adding other liquids (in the cranberries and the Chia) and finally I used sugar substitute! VERY PROUD OF MYSELF, since I love to coo but backing is not my forte!

Fantastic! Just made these with a couple of tweaks since I am on weight watchers. Instead of sugar I used half the amount of splenda naturals applesauce instead of coconut oil. They were awesome! Thanks so much for the great recipe and the best part is they are only 3 points each! 😊

lol sorry...could that be the problem, the temp??
Thank you!

Cheryl

Delicious delicious delicious!!!! Right amount of sweetness and the hint of citrus made this very delightful!

Great recipe! Always want to go on the healthy side and this recipe was healthy and delicious!! However, I did make a few adjustments. I substituted unsweetened applesauce instead of coconut oil and I added two overly ripe bananas that needed to be used ASAP. Yummy and definitely make again :)

I live an area known for orange production so always have an abundance this time of year. This recipe was a great way to use up some of the fruit and enjoy a delicious treat.

These Strawberry Banana Muffins are packed with fresh strawberries and sweet bananas, which yields a deliciously moist and flavorful treat. Easy to make and even better to eat, these muffins are sure to become your favorite breakfast or dessert!

Strawberry Banana Muffins

unsalted butter (softened)

¼ cup packed light brown sugar

vanilla bean paste ((or vanilla extract))

vanilla Greek yogurt

bananas (mashed)

strawberries

Preheat oven to 425°F. Line two 12 count muffin tins with paper liners or grease with non-stick cooking spray. Set aside.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt. Set aside.

In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Slowly beat the egg, vanilla, and yogurt into the butter mixture.

Add the flour mixture into the butter mixture and beat until just combined. Gently fold in the mashed banana, followed by the strawberries. **Batter will be THICK and that is normal since there is no liquid in recipe!**

Spoon batter into prepared tin, filling each until about ¾ of the way full.

Bake for 5 minutes at 425°F, then keeping oven door closed, lower temp to 350°F and bake for 15 minutes, or until muffins are lightly browned. This oven trick helps to ensure those large, bakery-style muffins.

Remove from oven and let cool for 10 minutes in pan, then remove and cool completely on a wire rack.

Turn a breakfast favourite into a muffin treat banana and Weet-bix cereal biscuits.

Banana Weet-Bix muffins

(1 1/3 cups) self-raising flour

Weet-Bix biscuits, crushed

(1/2 cup, firmly packed) brown sugar

(1/2 cup) sultanas

banana

milliliters (1/2 cup) buttermilk

butter, melted, cooled

egg, lightly whisked

cream cheese,

icing sugar mixture

lemon juice

Now everyone can enjoy classic banana muffins with these lactose-free and gluten-free homemade treats.

Banana muffins with passionfruit glace icing

(210 grams) gluten-free self-raising flour

(60 grams) gluten-free all-purpose flour

(100 grams) brown sugar

tsp xanthan gum (see note)

tsp bicarbonate of soda

chilled butter, chopped

(250 milliliters) ripe mashed banana

eggs, lightly whisked

(125 milliliters) lactose-free milk (see note)

vanilla essence

(80 grams) gluten-free icing sugar mixture

tbsp passionfruit pulp

Your kids will be the envy the playground with these lunchbox muffin treats.

Banana Weet-Bix choc-chip muffins

bananas

Weet-Bix

185 milliliters (3/4 cup) milk

eggs

(4 tbsp) margarine

(1 1/2 cups) self-raising flour, sifted

brown sugar

chocolate chips

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

Pear muffins with a coconut crumble? Sign us up.

Pear and cardamom crumble muffins recipe

caster sugar

vanilla bean paste

unsalted butter,

sour cream,

egg,

tsp cardamom

tsp cinnamon

almond meal

(55 grams) plain flour

1/6 cup (40 grams) brown sugar

(25 grams) cashews, roughly chopped

tbs coconut

cardamom

lightly salted butter, chilled, cut into 5mm pieces

Have them in the am or bring one along to work for an energy-boosting snack.

Spiced Banana-Chocolate Muffins

c. old-fashioned oats

c. white whole wheat flour

c. brown sugar

tbsp. chia seeds

ginger

banana (from about 3 very ripe medium bananas)

c. low-fat buttermilk

vegetable oil

bittersweet chocolate (60 to 70% cacao), melted

Preheat oven to 400 degrees F. Line 18 muffin-pan cups with paper liners.

In large bowl, whisk oats, flour, sugar, chia seeds, baking powder, baking soda, salt, cinnamon, and ginger. In medium bowl, stir together bananas, buttermilk, oil, and egg. Fold banana mixture into flour mixture. Divide among 18 cups in muffin pan.

Bake 20 to 25 minutes or until toothpick inserted into centers of muffins comes out clean. Cool on wire rack 10 minutes. Remove muffins from pan; cool completely on wire rack.

This peach muffin recipe is finger lickin&#39; good! Seriously, it&#39;s really that good. ;-)

Top 23 muffin recipe recipes from across the web

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

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Top 23 muffin recipe recipes from across the web

The most viewed muffin recipe 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

Mini Chocolate Chip Muffins

Healthy Blueberry Banana Muffins

The Best Blueberry Muffins

Cranberry Orange Muffins

Strawberry Banana Muffins

Banana Weet-Bix muffins

Banana muffins with passionfruit gl...

Banana Weet-Bix choc-chip muffins

Pear and cardamom crumble muffins r...

Spiced Banana-Chocolate Muffins

Easy Peach Muffin Recipe

Easy Berry Bisquick Muffins

Banana Flax Muffins

Peach Crumb Muffins

Apple Cider Muffins {with Streusel}

Banana Oat Muffins

Chocolate Chip Tahini Banana Muffin...

BEST Chocolate Chip Muffins

The ultimate makeover: Blueberry mu...

Vegan Banana Nut Muffins

Ultimate Muffins

Blueberry Muffins

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