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Basic Muffin

A versatile muffin recipe that is easy to make and perfect for customizing with various ingredients.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Can substitute with whole wheat flour for added fiber.
  • 1 cup Granulated sugar Try coconut sugar for a hint of caramel flavor.
  • 2 tbsp Baking powder Check for freshness for the best results.
  • 1/2 tsp Salt A pinch of sea salt brings out richer flavors.
Wet Ingredients
  • 1 cup Milk (room temperature) Almond or oat milk works well for dairy-free options.
  • 1/2 cup Unsalted butter (melted and cooled) Coconut oil can be a great alternative.
  • 2 large Eggs (room temperature) Apple sauce can substitute for a vegan option.
Toppings
  • to taste Coarse sugar (optional) Consider using turbinado sugar.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners and set aside.
Mixing Dry Ingredients
  1. In a small bowl, whisk together the flour, sugar, baking powder, and salt.
Mixing Wet Ingredients
  1. In a medium bowl, combine the milk, butter, and eggs until well mixed.
Combining Ingredients
  1. Add the flour mixture to the wet ingredients and stir gently with a silicone spatula just until combined.
  2. Divide the batter evenly between the muffin cups and sprinkle the tops with coarse sugar if using.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
  2. Let muffins cool on a wire rack.

Notes

Store muffins in an airtight container at room temperature for up to three days. Muffins can be frozen for up to three months; wrap each muffin in plastic wrap and place them in a freezer-safe bag.