Skip to Content

Homemade Basic Muffin Recipe – A Family Favorite

Homemade Basic Muffin Recipe has a soft and tender crumb and is so quick and easy to make. This easy muffin recipe has so many variations that it will quickly become your family favorite muffin too! 

Side view of a baked muffin sitting in a muffin paper.

Our family favorite muffin recipe always makes our meal feel special. This Basic Muffin is soft and tender and can be flavored according to your tastes so everyone in your family thinks so too. You may want to double it so there are a few left for breakfast tomorrow.

My family has always loved muffins and any time that I thought that I just needed to add something special to a simple meal it always came down to this Basic Muffin Recipe.

The photos featured here are my Lemon Poppy Seed version.

Muffin sliced in half with a pad of butter and a full muffin in the background.

Even after working all day, if I had some soup on the stove I could whip up this Basic Muffin in a jiffy. They took the soup to a whole new level.

These muffins are so versatile. You don’t have to do a thing to them but here are a few variations that I make to these homemade muffins that make people think my recipe box is just full of muffin recipes:

Basic muffin ingredients

The thing we love about this recipe is the uncomplicated ingredients that you probably already have. If you need substitutions, see our “Basic Baking” article for help with techniques, ingredients, and supplies.

  • Egg. Grade A large is what we recommend
  • Milk. Any variety will do
  • Vegetable oil. Or any neutral flavor oil
  • Vanilla extract
  • Sugar. White granulated sugar. Substitutions work well in the recipe as well.
  • All-purpose flour
  • Baking powder
  • Salt

How to make muffins from scratch

  1. Preheat the oven and line a muffin pan with muffin papers or grease the pan well.
  2. Combine Egg, Milk, and vegetable oil in a small bowl.
  3. In a separate bowl combine baking powder, flour, sugar, and salt. Whisk to combine. Pour the liquid ingredients into the dry ingredients. Blend only until combined.
  4. Spoon batter into each muffin paper until 2/3 full and bake.

Tips for the perfect baked muffin

  • I mix the wet ingredients together separately from the dry ingredients before combining them. This assures that our ingredients are well mixed which will prevent over-mixing if they’re all combined together. Over-mixed muffins can be tough or rubbery.
  • Baking powder can lose its potency. Replace it every 6 months or test it by putting 1/4 cup of boiling water into a bowl and add about 1/2 teaspoon of baking powder. If it bubbles, it’s still good.
  • Turn the muffin pan in the oven halfway through baking. Even the best ovens can heat inconsistently. Turning them will assure even baking.
  • If you feel your batter is to thick to scoop, add a little extra milk. See the video to see how thick my batter is.
  • This muffin can be served warm. We remove them from the muffin tin after removing them from the oven and let them cool on a baking rack.

“Made muffins with my 3 year old after finding this recipe and can I just say WOW! Easy to follow, delishious, and even my picky little one ate 2! We made snickerdoodle muffins and they were divine! Thank you for sharing this.”

Brittany

Basic muffin variations

  • Lemon Poppy Seed – Exchange vanilla extract for 1 teaspoon of lemon extract and add 1 teaspoon of poppy seeds.
  • Snickerdoodle – Add 1 or 2 teaspoons of cinnamon and sprinkle turbinado sugar over the top before baking.
  • Lemon Blueberry – Exchange vanilla extract for 1 teaspoon of lemon extract and add 1/2 cup of fresh or frozen blueberries.
  • Almond – Exchange vanilla extract for 1 teaspoon of almond extract and top with shaved almonds.
  • Morning Glory – Add 1 teaspoon of cinnamon, 1/4 cup raisins, and 1/4 cup of walnuts. Sprinkle oats over the top if desired.
  • Cinnamon Raisin – Add 1 teaspoon cinnamon and 1/3 cup raisins.
  • Apple Pie – Add 1 teaspoon cinnamon and 1/2 cup chopped apples. Sprinkle top with turbinado sugar.
  • Chocolate Chip – Add 1/2 cup chocolate chips

As you can see, these homemade muffins have so many options and they bake up so quickly. It makes the perfect recipe to introduce baking to the kiddos too.

In no time at all, they can dig into their works of muffin art! My favorite is just a plain muffin, hot from the oven and drizzled with honey. I’m salivating just thinking about them!

Pin these yummy homemade muffins

Two photo collage for Pinterest of a Muffin sliced in half and a sideview of the whole muffin.

More muffin recipes you may enjoy

Whew, We knew we loved a great muffin recipe! That’s not even all of them and my brain has a few more waiting to be created!

You may need

  • 12 cup Muffin Pan – I love these muffin pans and have three of them so I can get them all filled and baked at once. They’re great for egg cups too!
  • Baking racks – I love these racks because nothing will slip through the grid and they fit inside my jelly roll pan so I don’t need to flip what I’m baking on them.
  • Muffin cup liners – Not all muffin cup liners are created equal. We learned that the hard way. Choose a grease-proof, non-stick liner.

If you like this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!

Muffin sitting in a muffin paper on a wooden butter paddle

Homemade Basic Muffin Recipe

Author: Julie Menghini
A great Homemade Basic Muffin Recipe makes any meal special.  This recipe is quick and easy and you can flavor them any way you want.
4.52 from 43 votes
Prep Time 10 mins
Cook Time 16 mins
Total Time 30 mins
Course Bread, Breakfast, Brunch
Cuisine American
Keyword: Basic Muffin
Servings: 8 muffins

Ingredients
  

  • 1 egg beaten
  • 1/2 cup milk any variety will do
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 1/2 cup sugar
  • 1 1/2 cup flour all-purpose
  • 2 tsp baking powder
  • 1/2 tsp salt

Instructions
 

  • Preheat the oven to 400°F.  Line a muffin pan with muffin papers or grease the pan well.
  • Combine Egg, Milk and salad oil.
  • In a separate bowl combine baking powder, flour, sugar, and salt.  Whisk to combine.  Pour the liquid ingredients into the dry ingredients.  Blend only until combined.
  • Spoon batter into each muffin paper until 2/3 full.  Bake for 16-20 minutes.
  • Store in an airtight bag or container.

Video

Notes

Tips:
  • We mix the wet ingredients together and the dry ingredients together before combining them. This assures that our ingredients are well mixed which will prevent over-mixing if they’re all combined together. Over-mixed muffins can be tough or rubbery.
  • Baking powder can lose its potency. Replace it every 6 months or test it by putting 1/4 cup of boiling water into a bowl and add about 1/2 teaspoon of baking powder. If it bubbles, it’s still good.
  • Turn the muffin pan in the oven half-way through baking. Even the best ovens can heat inconsistently. Turning them will assure even baking.
  • This muffin can be served warm. We remove them from the muffin tin after removing them from the oven and let them cool on a baking rack.

Nutrition

Calories: 212kcalCarbohydrates: 31gProtein: 3gFat: 8gSaturated Fat: 6gCholesterol: 21mgSodium: 161mgPotassium: 179mgSugar: 13gVitamin A: 55IUCalcium: 78mgIron: 1.3mg

Nutritional Disclaimer

This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.

Tried this recipe?Let me know how it was!

When I’m not baking muffins, I’m baking bread. Here are a few of our most popular bread recipes.

As you can see, there’s nothing basic about this basic muffin recipe. It’s just waiting to be reinvented in your kitchen!

These quick and easy muffins also make a yummy breakfast treat the next morning,  Just store them in an airtight bag or container if you have any leftover!

Can you think of a couple of homemade muffins varieties that you would put on your table? I’d love it if you shared it in the comments below!

Recipe Rating




Marsha

Sunday 16th of October 2022

Hi JULIE, I reduced the sugar and added applesauce. Not sure where I went wrong but I ended up with a very dry muffin. Flavor was great but crumbly and dry. I didn’t give any star rating because I changed your recipe. But for flavor it’s a five. I’ll keep working on it and let you know

Julie Menghini

Monday 17th of October 2022

Thank you for letting me know Marsha. Did you keep the milk and oil in it? Replacing or reducing the sugar shouldn't have changed the moisture or texture that much? You may want to reduce your oven temp to 375 too. It may have cooked them too hot.

Marsha

Friday 14th of October 2022

Can I reduce the sugar and use applesauce?

Julie Menghini

Saturday 15th of October 2022

In most recipes yes you can. I'd try a 1:1 substitution. I haven't tried it with this one so if you do, please stop back and let me know how it goes.

C

Friday 23rd of September 2022

Ick. Why do they taste like baking soda? I made the mistake of baking 2 variations before reading the reviews. What a waste of time, ingredients and electricity.

I 100% measured carefully and thoroughly combined the dry ingredients before adding it to the wet ingredients.

Disappointing.

Julie Menghini

Sunday 25th of September 2022

I think it's like anything else, C, some people have reported a taste of baking soda but honestly, we don't and never have. Many of my readers love this recipe as much as I do, but that's why I leave the comments. Everyone is entitled to their opinion.

Debi

Sunday 11th of September 2022

It's always good to have a basic recipe like this in your back pocket. And I love all the flavor suggestions.

Julie Menghini

Sunday 11th of September 2022

Thank you, Debi! This is one of my favorite recipes.

Lacey

Thursday 23rd of June 2022

There is a very strong taste of baking powder to the muffins. Unfortunately I had been sipping coffee with my taster muffin and didn't notice. I did taste it in the second batch. Other than that the muffins are good. I'm going to play with the ingredient amounts some more to see if I can find a good balance.