basic 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.

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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!

Developed by the internet’s muffin expert, this basic muffin recipe has been rigorously tested for tall, bakery-style muffins every time. Moist, reliable, and endlessly adaptable—it’s your new go-to.

Easy Muffin Recipe

(480 grams) all purpose flour

¾ cups (347 grams) granulated sugar

tsp baking powder

nutmeg

eggs

¾ cup (177 milliliters) buttermilk

½ cup (118 milliliters) vegetable oil (or neutral oil)

Tbsp (57 grams) unsalted butter (melted & cooled)

tsp vanilla extract

½-2 cups of add-ins (see note)

Note: For best results, use 1 ½-2 cups total of add-ins per muffin batch. You can use all one flavor (like 2 cups of diced peaches) or do a combo like 1 cup fruit + 1 cup nuts or chocolate chips. Gently fold them into the batter at the very end to avoid overmixing, and if using frozen fruit, do not thaw—this helps prevent the batter from getting too wet or discolored. For lemon muffins, add 2 Tbsp of lemon juice and the zest of 1 lemon to the wet ingredients.

In a mixing bowl combine the flour, granulated sugar, baking powder, salt, and nutmeg or cinnamon. Stir with a spoon to combine and set aside.

In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, melted &amp; cooled butter and vanilla extract. Stir to combine with a spatula.

Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, gently fold in your desired add-ins. See note below. The batter will be very thick!

Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.

For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy. Press additional add-ins on top of the muffins and sprinkle with sanding sugar.

Bake for 7 minutes at 425ºF, then keep the muffins in the oven, and turn the temperature down to 350ºF and bake for 15-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan before removing. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.

I am obsessed with the pumpkin chocolate chip muffins.  I make 12 jumbo muffins and they are perfectly baked per your timing instructions.

I loved the chocolate chip muffin recipe! Is there a way to substitute anything for the oil? I want to keep the moisture but if possible stay away from the oils. Thanks!

Do you ever use silicone baking cups instead of paper? I just wondered if those would change the texture at all.  In my mind I somehow think they would turn out slightly wetter in silicone, but I'm just guessing.

Made 3 varieties just today. Love the base formula.  Thanks for sharing!

This was way too much batter for 6 huge muffins.I've read the recipe over and over and can't see where it says this makes 12 huge muffins.  so i just dolloped the rest into clumps in a cake pan. I had 2, 6-muffin pans, so I lined 3 each. I filled the 6 lined muffins way over the top, and still had half the batter left.

Made these tonight, added in frozen blueberries and my kids and husband loved them. He told me he loves everything I make, and every time he’s told me that it’s been true, but these muffins are the best thing I’ve ever made. I’ll definitely be using this as my go to recipe for muffins going forward!

I have made so many of your muffin recipes since I stumbled upon you, 5 months ago, and they never disappoint. Today I made your ultimate basic muffin recipe and added fresh pear and crystallized ginger with a sanding sugar top. So good, beautiful domed top, and the family loved them! Thank you so much.

Hi I have used your other muffin recipes with great success- thank you! But wondering why this generic recipe includes butter as well as oil; whereas your raspberry which choc or apple cinnamon muffin ones only use oil?

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Top 2 basic muffin recipe recipes from across the web

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Basic Muffin Recipe

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