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!
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.
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.
Don’t have time to make them now? Pin it for later!
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 variations
- Lemon Poppy Seed – Exchange vanilla extract for 1 teaspoon of lemon extract and add 1 teaspoon of poppy seeds.
- Snickerdoodle – Add 1 teaspoon 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!
More muffin recipes you may enjoy
- Sweet Magnolia Banana Chocolate Chip Espresso Muffins
- Rhubarb Oatmeal Muffins
- Mango Muffins
- Crystallized Ginger Muffins
- Lemon Pistachio Muffins
- Loaded Blueberry Muffins
- Harvest Muffins
- Low Fat Apple Oatmeal Muffins
- Gluten Free Coconut Muffins
Whew, I 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!
When I’m not baking muffins, I’m baking bread. Here are a few of our most popular bread recipes.
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.
I would love it if you enjoy this recipe that you will leave me a comment and rate the recipe with 5 stars! ⭐️⭐️⭐️⭐️⭐️
Our most popular recipes
Homemade Basic Muffin Recipe
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
Nutrition
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!
Thank you from the bottom of my heart for spending some time with me today!
Erin says
We LOVE this recipe! I was looking for a muffin that was moist and fluffy but still sturdy. This is perfect. We added chocolate chips and vanilla, but I also think they’d be amazing with savory add-ins like cheddar and garlic. They’re just like the picture– soft inside with a lovely, slightly crisp top.
Julie Menghini says
That sounds delicious, Erin! So glad you enjoyed them!
Martha says
do you sift, then measure flour?
Julie Menghini says
I don’t sift the flour when I make this recipe Martha. I combine the dry ingredients and then just whisk them together.
AJB says
These are good but almost a crime to call them a muffin as they turn out with more of a biscuit or bread consistency on the inside. I thought maybe I incorrectly measured so tried a do-over, but no, they’re definitely way more bread like. Just an observation but Not a criticism as I will be making these again. Actually it turned out perfect because my daughter (not a lover of muffins) really liked these. Thanks!
Julie Menghini says
Muffins can have different consistencies for sure. Since these muffins use baking powder and no dairy they are denser. If you’re looking for a muffin with a softer crumb, I’ve got several on my site you may love. There are several listed in this article: https://hostessatheart.com/best-muffin-recipes/.
Marian says
I made these with white whole wheat flour. I need to add just a bit more liquid. I also added apple flavored cranberries and pecan pieces. Instead of regular sugar, I used Splenda. They turned out very good. I will add a couple of tablespoons of milk in addition and they should be perfect! Thank you for this recipe!
Julie Menghini says
That sounds delicious Marian! You could add apple juice for a little moisture to offset the wheat flour too.
Ray Gross says
Can I substitute walnut or avocado oil for the vegetable oil?
Julie Menghini says
Yes, you can Ray. The only time oil would be a factor is if high heat was involved since they have a flashpoint. In baking they’re interchangeable. If you use walnut oil, through in some walnuts and maybe some cinnamon! That sounds amazing.
JAYME NOAH says
I made this recipe with a couple of my own sins. First, I made it as a bread instead of muffins. Baked it in a brownie pan for 35 minutes. Second, I added a grated apple, peel & all, with an additional tbls of sugar & flour with a teaspoon of lemon juice to apples. I also added 1 1/2 teaspoons of apple pie spice. I sifted the top with powdered sugar and an additional sprinkling of apple pie spice. OMG, was it yummy! Thank you for the basic recipe. I cannot imagine all of the variations I will have!
Julie Menghini says
Wow Jayme, what a unique idea. Thank you so much for sharing!
Terry C. says
I used your recipe because I #1 needed a recipe without dairy, #2 could add any flavors or ingredients I wanted, and #3 because it had such high favorable reviews. I now can now rate it with 5 stars because not only did it fill my requests, but it is an amazing muffin recipe. And super fast and simple to make!! I followed it to the letter and added in. Cup of blueberries, which I tossed in 1 1/2 tsp. of flour and a squeeze of lemon juice so the berries didn’t sink to the bottom, ( you want to KNOW they are blueberry muffins, right?), and mixed ONLY till combined. A beautiful texture, light and fluffy and a tender crumb. This is now my “go to” recipe for all my muffins! Any ideas if it would be a good recipe for fruits with more juice like strawberries or peaches? Sometimes so much juice cooks out it can change the texture some in my experience. I did top the blueberry ones with some Demerara sugar for a bit of a crunch. I got rave reviews from my dairy-less daughter. She ate multiples, ha ha. So if it passed her test, we keep the recipe.
Thank you so much for sharing. This is definitely a keeper!!
Julie Menghini says
Thank you so much Terry for a 5-star review! We love this recipe for all the reasons you’ve mentioned! I would add fresh fruit to this recipe. Cut the fruit in small pieces and keep it at a cup just like you did the blueberries. Peaches or strawberries would be amazing. If you use frozen fruit be sure to let the fruit sit on a paper towel to drain. I’m so happy that this recipe worked for your lovely daughter! Allergies sure make cooking challenging some times! Enjoy your day and please stop by soon.
sonam says
Muffins bake well but tops don’t brown !
Julie Menghini says
I don’t want mine too brown but you can see my results in the photos within the post. I always recommend using the middle shelf and turning them halfway through baking. I’d rather have paler muffins versus over baked.
Anthony Allen says
I love this recipe! I made it this morning for the kids and we added blueberries! It was a huge success. Thank you!!
Julie Menghini says
Thank you, Anthony! We love this one too and I’m grateful that you stopped by to let us know you enjoyed it!
Jamie says
I add peanut butter and chocolate chips for a muffin my kids love!
Julie Menghini says
That sounds amazing Jamie! My hubby would love that!
steaks says
I like muffin. This recipe is easy to follow. I will give it a try. Thanks a lot.
Julie Menghini says
Thank you! It is easy and I hope you enjo9y it!
rook brand collections says
This basic muffin is great because it’s easy and the flavor also common for everyone, but can I apply other flavors for this recipe?
Julie Menghini says
Definitely! Please see the post for a whole bunch of suggestions!
Amy says
I made a savory version with only a tablespoon of sugar, and a full teaspoon of salt. I added a cup of chopped up green olives and a cup of sharp cheddar cheese. It was a little dry so I added a 1/4 cup more milk. They where so soft and light and where great with dinner. I’m looking forward to a sweet version soon!
Julie Menghini says
Thank you for the inspiration Amy! I never would have thought to add olives!
MANvi says
My muffins turned out to be very salty inspite of properly following the recipe
Julie Menghini says
I’ve not had that issue? 1/2 teaspoon isn’t much for 8 muffins but you can leave it out altogether if you wish. Thank you for trying the recipe!
Toroso Restaurant says
Yes! This would be so great to keep on hand for those busy night. I love this! Pinning.
Julie Menghini says
Thank you so much!
Emily says
I made this recipe exactly as it says but for whatever reason mine turned out very dense and somewhat chewy, not at all light and fluffy as I had expected. I also only mixed the bare minimum to avoid overworking it. I have no clue what went wrong. While the texture isn’t what I had expected, the last is great and I will definitely still finish them.
Julie Menghini says
It’s hard to say why they didn’t turn out for you. I’ve never had a problem getting them to turn out. Make sure you use baking powder not baking soda and that it’s fresh. Also, ovens and altitude change results. Thank you for stopping by, and I’m glad that you took the time to comment.
National Restaurant says
I love the simplicity of this dish.
Julie Menghini says
Thank you very much!
lasesana.com says
My kids love the muffins , I make it sometimes and kids can have it on their meal, but I’m happy to know your recipe for more flavors, so I will have more choices. Many thanks.
Julie Menghini says
Thank you so much for letting me know! We love this recipe too!
Shmae says
My muffins came out perfect. I used the recipe for basic and chocolate chip muffins and both baked deliciously. I’ll never buy a box mix again. Thank you for this recipe. Another satisfied family.
Julie Menghini says
Thank you so much Shmae for letting me know! We love hearing from you and so glad you enjoyed them too!
Mimmie says
Great recipe. Enjoyed the basic muffins. I will definitely try the other variations as well
Julie Menghini says
Thank you so much Mimmie!
Serge M says
Intrigues by this simple recipe I gave it a try and something went wrong. I followed all the steps, as they are very simple, but baking them on 400 for 20 minutes resulted in white uncooked product. I left them in for another 5 minutes and another 5 minutes. They turned slight golden. There were no typical muffin cracks on top. They also came out rather chewy and hard to peel from the paper. Suggestions?
Julie Menghini says
Hi, Serge thank you for reaching out. Did you use Baking Powder? I’ve had readers make this mistake because it’s a bit unusual. I’ve never had any difficulty as you describe.
Serge M. says
I sure did. 2 teaspoons. I baked mine in the silicone baking form, not aluminum, not sure if that makes any difference.
Julie Menghini says
I’m just not sure Serge. Have you had any difficulty with your oven baking any other recipes?
Sara says
Are you at a higher altitude? We tried making muffins this weekend at a higher altitude (not this recipe, because I just barely found this one) and they turned out much like what you are describing. I looked online and found many suggestions for baking muffins 25 degrees hotter at higher altitude. Just an idea!
Going to try these muffins today!
Julie Menghini says
Thank you, Sara, for your insights! Please let me know how your muffins turn out and any additional comments you have.
Ms. F says
I am already on my second batch. Well, I should mention, the first batch was a mistake on my part. I been making cookies and other baked goods that use baking soda, so I subconsciously used baking soda instead of baking powder in the recipe. Oops! They looked good nonetheless. This new batch is still baking, but I’m sure it will be good. Thanks for sharing this simple recipe.
Julie Menghini says
Thank you for making my day with your sweet comments. This is definitely my go-to recipe when we want something just a bit sweet for dinner. How did the new batch come out?
Marie says
I just did the same! !
And thought “why is no one commenting about that! “
Julie Menghini says
I hope you’ll try them again Marie and let me know what you think.
Wanda says
I was wondering if you could reduce the oil and add some pumpkin puree for a holiday treat
Julie Menghini says
I would think that could work Wanda. I often replace oil with applesauce. If you give it a try let me know how it goes.
Katharine J. says
These muffins are amazing! Stumbled across the recipe when I was looking for easy from scratch muffins. The only thing I did different was to throw in a package of dried cherries(because they were on hand and needed using up). Just wow! Will be making these often! Thanks for sharing!
Julie Menghini says
Thank you so much Katharine! Cherries would definitely be amazing in this muffin recipe!
[email protected] says
My family has always loved muffins but we don’t know how to make it. I thought that it’s not easy but you gave me a easy way to make it . Thank you so much
Julie Menghini says
Thank you so much, Lisa! These muffins are so easy to make. Give them a try and let me know if you have any questions. I’d love to know if you make the plan version or mix up your own version.
Receitas says
Simple and delicious!
Julie Menghini says
Thank you!
Gareth says
Hey thanks for the recipe!!! They were good but they only problem is that they were so hard outside while inside soft…… I don’t know where I could’ve gone wrong
Julie Menghini says
Hmmm Gareth the only thing I can think of is that you may want to either reduce the cooking time or the temp on your oven by 25 degrees. These muffins shouldn’t come out with a hard exterior.
Gareth says
Oh my word!!!! I think the time was the problem because I baked them for +-35 min
Julie Menghini says
oops! Give them another try and let me know what you think! Thanks for letting me know and so glad you’ve isolated the issue. Have an amazing day!
sanchez says
I love muffin too, they are both cute and delicious. Thank for your recipe, I made the blueberry muffin yesterday and its taste was amazing!
Julie Menghini says
Thank you so much for letting me know! These muffins are what I make most often with a good cup of soup.
Davion says
This recipe was great!! Its really hard to find plain muffins to buy, so this is amazing!! I’m not huge into a lot of sweets, so this is perfect for me & simple enough to make anytime without alot of effort!!
thanks again!
Julie Menghini says
Thank you, Davion! I’m so glad that you stopped by and let me know that you enjoyed this recipe. It really made my day!
Lisa says
These are really great. I know you said any milk will do. I live in the Caribbean and fresh coconuts are readily available so I make my own coconut milk. Do you think homemade coconut milk would work in this recipie?
Julie Menghini says
Lucky you, Lisa! I know coconut milk will work wonderfully and give this muffin an amazing flavor.
Lisa says
Hi. So update. I just made this using homemade coconut milk and I put the fresh coconut fruit in for texture and look. I baked it into a loaf pan ( I could not find my muffin tins) . Came out great. The only thing I would change with fresh coconuts, is that I would use less sugar. Love love this !!!!!!
Julie Menghini says
Thank you Lisa! I’m so happy that you stopped by to let me know that this worked out for you. I am sure that the coconut milk and fruit worked and was delicious!
Tasha says
As a chef in training I normally lean towards the more complicated recipes. I’m making this right now and I can’t wait to taste. So simple so easy and so versatile. Thank you for posting and sharing
Julie Menghini says
Thank you Tasha! I hope you’ll let me know how they come out and what version you made.
Jasmine says
If i wanted to make blueberry muffins, would I follow the recipe as is and just add blueberries?
Julie Menghini says
That’s correct Jasmine! I do it all the time. 12 cup per batch works great and a lemon extract instead of vanilla is yummy too. Thanks for stopping!
Shawn C says
Can you replace some of the flour with cocoa powder to make chocolate muffins? What would you recommend?
Julie Menghini says
Hi Shawn. How much cocoa powder are you thinking of adding? If it’s a tablespoon I would just replace the flour. If it’s more than that I would add the cocoa in addition to the flour and add an additional teaspoon of oil or even applesauce so the muffin isn’t dry. Let me know how your muffin comes out. Thank you for contacting me.
Madi says
I love how versatile this recipe is! Muffins are one of my favorite things to bake!
Julie Menghini says
Thank you Madi! I love muffins too. I think I’ve probably baked this recipe more than any other.
Deanna says
I love that this is a basic and how you can make it to a different kind! It would be fun for a Sunday thing, make the batter and everyone makes own kind they want!
Julie Menghini says
Thank you, Deanna! It is certainly one of our favorites too!
Michaela Kenkel says
These are the best kinds of recipes — easily changed up to match your mood and always delicious!! Thanks for sharing!
Julie Menghini says
Thank you, Michaela! I agree!
Angela says
This is so great to have!!! A good muffin base is essential and then putting different varieties in there is just so much fun! Love this!
Julie Menghini says
Thank you Angela!
Jennifer A Stewart says
I love having a basic recipe that just needs a few additives to make a whole new muffin! I love the idea of a plain muffin with soups. My family usually does cornbread but I am looking forward to trying these!
Julie Menghini says
Thank you, Jennifer! We just love this one. Quick easy and yummy!
Debra C. says
How delicious, what a lovely recipe! It’s amazing how versatile this is – certainly a flavor for everyone! Breakfast is served!!!
Julie Menghini says
Thank you, Debra!
debi at Life Currents says
I love the convenience of these muffins – just grab and go. And, they are so delicious! Thanks for the great recipe.
Julie Menghini says
Thanks, Debi! They are so yummy and I love having an extra one for my morning breakfast!
michele says
These were so easy! We ate all of them at my coffee club and really enjoyed them!
Julie Menghini says
Thank you so much, Michele! You are one busy girlie. Thank you for trying them and so happy you enjoyed them.
[email protected]'s Dinnertime Dish says
These muffins look so delicious! It’s great to have a basic recipe that you can change up into so many different flavors!
Julie Menghini says
Thank you Lisa! We really enjoy them.
Karly says
Great recipe! I love that they are so versatile!
Julie Menghini says
Thank you, Karly! This recipe is definitely my go too for a quick special addition to a meal.
Sonal says
I am in love with this recipe Julie. So amazing that it’s so simple and easy. Loved how you have given so many other flavor combinations. I am going to use this recipe to create Eggfree version. Will link back to yours and am sharing it on my FB Blog Page.
Love,
Sonal
Julie Menghini says
Thank you so much Sonal! This is a simple recipe but it’s one of my most special. I’ve been using it forever and hope you will enjoy it as much as we have! Hugs my friend!
frugal hausfrau says
We used to have “plain” muffins, with soups or casseroles sometimes, and for breakfast, too. I haven’t heard of that for awhile. Maybe it was more popular before ppl went all low fat and then low carb.Yours look beautiful, Julie!
Julie Menghini says
Thank you so much! I love muffins with savory dishes but am no snob. I’d snarf one by itself too!
Judith Graber says
I love muffins too and agree they add so much to any meal. Thanks for providing so many variations to your basic recipe Julie. New Ideas for the next muffin baking day – fruit and lemon are favorites 🙂
Julie Menghini says
Thank you Judi! This is such a simple recipe but it’s about the only one I use consistency. I tend to either just use the basic or Lemon!