Muffins Base
Master the art of homemade muffins with this versatile and easy Muffins Base recipe! Perfectly soft, moist, and fluffy, this foundational recipe is your blank canvas for any flavor combination. Made with pantry staples like all-purpose flour, sugar, and baking powder, and enhanced with creamy milk, rich melted butter, and a touch of pure vanilla extract, these muffins come together in just 10 minutes of prep time. Whether you’re keeping it simple or stirring in your favorite mix-ins like fresh berries, chocolate chips, or nuts, this recipe delivers 12 bakery-style muffins that bake to golden perfection in under 20 minutes. Ideal for busy mornings, snack time, or a quick dessert, these customizable muffins are easy to make and even easier to love. Keep your baking game fresh with this essential recipe—your go-to for endless muffin creations!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cup milk
- 0.25 cups unsalted butter, melted
- 2 units large eggs
- 1.5 teaspoons pure vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate medium bowl, whisk together the milk, melted butter, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold together using a spatula or wooden spoon until just combined. Be careful not to overmix; some lumps are okay.
If adding mix-ins like fruit, nuts, or chocolate chips, gently fold them into the batter at this stage.
Divide the batter evenly between the 12 muffin cups, filling each about 2/3 to 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.6 g | 84% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 523 mg | 174% | |
| Sodium | 1957 mg | 85% | |
| Total Carbohydrate | 353.1 g | 128% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 162.5 g | ||
| Protein | 45.4 g | 91% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 406 mg | 31% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 791 mg | 17% | |
*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.
