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!

muffins on baking sheet with paper liner unwrapped

Muffins are a classic baking recipe that is extremely versatile. All you need is a simple base for the batter, then you can add in other ingredients for extra flavor! For example, you can add chocolate chips, nuts, dried fruit, citrus, etc.

Honestly though, these muffins are delicious on their own! They are flavorful and moist as well as light and fluffy. The sprinkle of sugar on top makes the muffins similar to those you’d find in a bakery! Let’s get started with the ingredients…

Basic muffin recipe ingredients

Muffins require basic ingredients you probably already have in your kitchen: Flour, sugar, baking powder, salt, milk, butter and eggs. If you have vanilla extract, you can also add that to your muffins, but it’s not necessary.

basic muffin recipe wet ingredients and dry ingredients combined in glass mixing bowl

How to make plain muffins from scratch

Once you have ingredients, the steps are quite easy. This recipe follows the muffin method. In other words, whisk dry ingredients in one bowl and wet ingredients in another bowl. Combine the two mixtures to make the muffin batter. Here it is broken down:

  1. Preheat oven to 400° F. Line a muffin tin with paper liners and set aside.
  2. Whisk dry ingredients together: Flour, sugar, baking powder and salt in a large bowl and set aside.
  3. Whisk wet ingredients together: Milk, melted butter, eggs and vanilla in a medium bowl.
  4. Add wet ingredients to dry ingredients. Stir just until combined.
  5. Scoop muffin batter into prepared muffin tin. I like to use an ice cream scoop for this step (it yields the perfect amount). Sprinkle sugar on top if desired.
  6. Bake at 400° F for 16 to 18 minutes. Let cool 5 minutes in pan before transferring muffins to a wire cooling rack.
photo collage demonstrating how to add plain muffin batter to a muffin tin using an ice cream scoop

What can I add to this basic muffin recipe?

The beauty of this recipe is that you can add anything to make them more interesting! Here are my suggestions:

  • Easy mix-ins: 1 cup chocolate chips, nuts or dried fruit.
  • Apple cinnamon muffins: Add 1 teaspoon cinnamon and 1 cup chopped apples
  • Double chocolate chip: Reduce flour to 1 3/4 cups. Add 1/4 cup unsweetened cocoa powder. Add 1 cup chocolate chips.
  • Lemon poppyseed: Reduce milk to 1/2 cup and soak 1 tablespoon poppyseeds in the milk. Add 1/4 cup fresh lemon juice.
  • Blueberry muffins: Toss 1 cup frozen blueberries in flour. Stir in to muffin batter gently.

More muffin recipes to try: Orange poppyseed muffins, banana cinnamon muffins, zucchini carrot muffins, coffee cake muffins and pumpkin muffins.

muffins on baking sheet and pink surface. One muffin cut in half

Tips for making muffins

How to store muffins: Muffins can be stored in an airtight container at room temperature for up to 3 days. Muffins will last in the refrigerator for up to 5 days. However, homemade muffins are best when eaten the day they are baked!

How to freeze muffins: Once the muffins have cooled, individually wrap them in plastic wrap. Place them in a ziplock bag or airtight container and freeze for up to 3 months. Defrost in the refrigerator before unwrapping and reheating in the oven or serving at room temperature.

How to reheat muffins: To reheat muffins, preheat oven to 300° F. Place muffins on a baking sheet or back in a muffin tin. Warm muffins in the oven for 12 to 15 minutes or until heated through. Muffins can also be reheated in a toaster oven.

muffin broken in half on paper liner

FAQ about muffins

How long to bake muffins: I tried this recipe at 350°, 375° and 400° F. The higher temperature resulted in a lighter, fluffier muffin with a crisp muffin top. Here are the different times for each temperature. At 350° F, bake muffins for 22 to 25 minutes. At 375° F, bake muffins for 18 to 20 minutes. At 400° F, bake muffins for 15 to 17 minutes.

How to make muffins moist: Substitute milk with buttermilk. Alternatively, you can also replace 1/4 cup milk with 1/4 cup sour cream or plain yogurt.

How to make muffins fluffy: Baking powder helps make muffins fluffy. Also, a high oven temperature (400° F) makes muffins rise more.

muffin half on paper liner in baking sheet with plain muffins

This basic muffin recipe is all you need to make muffins at home! Below I also included some healthy substitutions if you are lacking any of the ingredients. What type of mix-ins would you include or do you prefer plain muffins? Let me see on instagram by tagging @ifyougiveablondeakitchen.

muffins on baking sheet with paper liner unwrapped

Basic Muffin Recipe

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!
5 (4 ratings)

Ingredients

  • 2 cups (250 g) all purpose flour
  • ½ cup (100 g) sugar,, plus additional 2 Tbs for sprinkling on top (optional)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (187 ml) milk,, room temperature
  • ½ cup (1 stick or 113 g) unsalted butter,, melted and slightly cooled
  • 2 large eggs,, room temperature
  • 1 teaspoon pure vanilla extract,, optional

Instructions 

  • 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.

Notes

Storing muffins: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Mini muffins: Fill mini muffin cups 2/3 full. Bake at 400° F for 10 to 12 minutes. Yields about 36 mini muffins.
High altitude adjustments: This recipe was tested at sea level and in Denver, CO (altitude 5,280 ft or 1609 m). Decrease baking powder to 1 1/2 teaspoons and decrease sugar by 1 Tablespoon. At higher altitudes, consider using 1 teaspoon baking powder, decreasing sugar by 2 Tablespoons and adding 1 Tablespoon milk.
Substitutions: Whole wheat flour may be used in place of all purpose flour. Vegetable oil or applesauce may be used in place of butter. 1/2 cup mashed banana or yogurt can be used in place of 2 eggs. Oat milk, coconut milk or water can be used in place of milk.
Optional mix-ins:
  • 1 cup chocolate chips, nuts or dried fruit.
  • Double chocolate chip: Reduce flour to 1 3/4 cups. Add 1/4 cup unsweetened cocoa powder and 1 cup chocolate chips.
  • Lemon poppyseed: Reduce milk to 1/2 cup. Soak 1 tablespoon poppyseeds in milk. Add 1/4 cup fresh lemon juice (strained) and 1 teaspoon fresh lemon zest.
  • Apple cinnamon: Add 1 teaspoon cinnamon and 1 cup chopped apple.
  • Blueberry muffins: Toss 1 cup frozen blueberries in flour. Stir gently into muffin batter.
Suggested tools:
Serving: 1muffin, Calories: 197kcal, Carbohydrates: 25g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 49mg, Sodium: 116mg, Potassium: 120mg, Fiber: 1g, Sugar: 9g, Vitamin A: 301IU, Calcium: 56mg, Iron: 1mg

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