Easiest Muffins by Trisha Yearwood
Trisha Yearwood’s Easiest Muffins recipe is your go-to solution for quick, homemade baked goods that are as versatile as they are delicious. With just 10 minutes of prep, these fluffy muffins feature pantry staples like all-purpose flour, sugar, and vanilla extract, making them perfect for last-minute breakfasts or snacks. The batter’s simple base allows you to get creative with optional mix-ins like chocolate chips, fresh berries, or crunchy nuts, tailoring each batch to your cravings. Baked to golden perfection in just 20 minutes, these muffins are moist, lightly sweetened, and incredibly satisfying. Whether enjoyed warm out of the oven or saved for later, they’re a fail-proof crowd-pleaser that’s easy to store and reheat. Perfect for beginners and seasoned bakers alike, this recipe is a must-try for anyone seeking homemade comfort in every bite. Keywords: easy muffins, Trisha Yearwood muffins recipe, homemade muffins, quick baking recipe, versatile muffin recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoons Salt
- 1 cup Milk
- 0.25 cups Vegetable oil
- 1 large Egg
- 1 teaspoon Vanilla extract
- 0.5 cups Optional mix-ins (e.g., chocolate chips, berries, nuts)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate bowl, whisk the milk, vegetable oil, egg, and vanilla extract together until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
If using optional mix-ins like chocolate chips, berries, or nuts, gently fold them into the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to three days or freeze for longer storage.
Nutrition Facts
Calories |
2514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 35.7 g | ||
| Cholesterol | 242 mg | 80% | |
| Sodium | 2186 mg | 95% | |
| Total Carbohydrate | 366.3 g | 133% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 161.1 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 444 mg | 34% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1038 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
