Muffins are a versatile and delightful treat, perfect for breakfast, snacks, or even dessert. This basic muffin recipe yields 12 tender, fluffy muffins with a golden top, and it’s simple enough for beginners while offering room for customization.
Below, I’ll guide you through the detailed recipe, share tips for perfection, suggest variations, and explain how to store and reheat leftovers. As someone who loves baking, I find this recipe reliable and forgiving, making it a staple in my kitchen for quick, satisfying bakes.
1. How to Make Muffins
Servings: 12 Muffins | Prep Time: 10 minutes|Cook Time: 18–22 minutes|Total Time: 30 minutes
Ingredients
- 2 cups (260 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (180 ml) milk, room temperature
- ½ cup (114 g) unsalted butter, melted and cooled
- 2 large eggs, room temperature
- 2 tablespoons coarse sugar (optional, for topping)
Equipment
- 12-cup muffin tin
- Paper liners or nonstick spray
- Mixing bowls
- Whisk and spatula
- Measuring cups and spoons
- Oven
Instructions
Preheat the Oven: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray. I prefer liners for easy cleanup and a polished look.
Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined. This ensures the leavening agents are well distributed for consistent rise.
Combine Wet Ingredients: In a separate bowl, whisk the milk, melted butter, and eggs until smooth. Room-temperature ingredients blend more easily, preventing curdling and ensuring a uniform batter.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture until just combined—about 10–12 strokes. Overmixing can lead to dense muffins, so stop when you see no large flour pockets. The batter should be slightly lumpy.
Fill the Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. I use a large cookie scoop for even portions. If using coarse sugar, sprinkle it lightly over the tops for a crunchy finish.
Bake: Place the muffin tin in the oven and bake for 18–22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. The tops should be lightly golden.
Cool: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. I love the slightly crisp edges when they’re fresh from the oven.
2. Tips for Perfect Homemade Muffins
Use Room-Temperature Ingredients: Cold milk or eggs can cause the melted butter to seize, leading to uneven mixing. Let them sit out for 30 minutes before starting for a smoother batter and fluffier muffins.
Don’t Overmix the Batter: Overmixing develops gluten, making muffins tough and dense. Fold gently until the flour is just incorporated; a few lumps are perfectly fine for tender results.
Measure Flour Accurately: Scooping directly from the bag can pack too much flour, resulting in dry muffins. Spoon flour into the measuring cup and level it off with a knife for precision.
Check Oven Temperature: Ovens can vary, so use an oven thermometer to ensure accuracy. Baking at the right temperature prevents overbrowning or undercooking, giving you evenly baked muffins.
Fill Muffin Cups Evenly: Consistent portioning ensures uniform baking. A cookie scoop or measuring cup helps distribute batter evenly, so all muffins are the same size and texture.
3. Variations & Substitutions
Blueberry Muffins: Add 1 cup of fresh or frozen blueberries to the batter. Toss them in a tablespoon of flour before mixing to prevent sinking, and enjoy bursts of juicy flavor in every bite.
Chocolate Chip Muffins: Stir in ¾ cup of semi-sweet chocolate chips for a sweet, indulgent twist. Mini chips work great for even distribution, making these a kid-friendly favorite.
Whole Wheat Muffins: Substitute half the all-purpose flour with whole wheat flour for a nuttier flavor. Add an extra tablespoon of milk to balance the denser texture.
Vegan Muffins: Replace eggs with ½ cup mashed banana or applesauce, and use plant-based milk and vegan butter. The muffins stay moist, though slightly denser, with a hint of fruitiness.
Lemon Poppy Seed Muffins: Add 1 tablespoon lemon zest and 1 tablespoon poppy seeds to the batter. The citrusy zing pairs beautifully with the tender crumb, perfect for spring brunches.
4. How to Store & Reheat Leftovers
Room Temperature Storage: Store cooled muffins in an airtight container at room temperature for up to 2 days. Line the container with a paper towel to absorb moisture and keep the tops crisp.
Refrigerator Storage: For up to 5 days, store muffins in an airtight container in the fridge. This is ideal for variations with fruit, as it prevents spoilage while maintaining flavor.
Freezer Storage: Wrap individual muffins tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Label with the date to track freshness; they’re perfect for quick breakfasts.
Reheating: For room-temperature or refrigerated muffins, microwave for 10–15 seconds to restore softness. For frozen muffins, thaw at room temperature for 1 hour or microwave for 20–30 seconds. I love reheating them with a pat of butter for extra richness.
Personal Note on Storage
I often double this recipe and freeze half the batch. It’s a lifesaver for busy mornings—just pop one in the microwave, and it’s like having fresh-baked muffins without the effort. The blueberry variation freezes especially well, retaining its juicy flavor.
Enjoy baking these muffins! They’re a canvas for creativity, and I hope you find as much joy in making (and eating) them as I do.
