Muffins Basic and Variations
Master the art of homemade baking with this versatile recipe for "Muffins Basic and Variations." Perfectly soft and fluffy, these easy-to-make muffins come together in just 30 minutes with pantry staples like all-purpose flour, sugar, and baking powder. The beauty of this recipe lies in its adaptability—add your favorite mix-ins like chocolate chips, fresh blueberries, or crunchy nuts for endless flavor combinations. With only one bowl needed for wet and dry ingredients and no mixer required, these muffins are ideal for beginners and seasoned bakers alike. Bake up a batch for breakfast, snack time, or dessert, and enjoy warm, tender muffins that can be stored or frozen for later. This recipe is your go-to foundation for creating endless muffin varieties with ease!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.5 cups granulated sugar
- 2.5 teaspoons baking powder
- 0.25 teaspoons salt
- 1 cups milk
- 0.33 cups vegetable oil or melted butter
- 1 unit large egg
- 1 teaspoons vanilla extract
- 1 cups optional mix-ins (e.g., chocolate chips, blueberries, nuts, etc.)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the tin with cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
In a separate medium-sized bowl, beat together the milk, vegetable oil (or melted butter), egg, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, gently mixing with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
If using any optional mix-ins, gently fold them into the batter at this stage to evenly distribute.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.4 g | 218% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 208 mg | 69% | |
| Sodium | 2283 mg | 99% | |
| Total Carbohydrate | 421.1 g | 153% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 193.3 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 446 mg | 34% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 1116 mg | 24% | |
*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.
