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
Print
4.6 from 42 votes

Homemade Basic Muffin Recipe

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.
Prep Time 10 mins
Cook Time 16 mins
Total Time 30 mins
Servings 8 muffins
Author Julie Menghini

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

Sodium: 161mg | Calcium: 78mg | Vitamin A: 55IU | Sugar: 13g | Potassium: 179mg | Cholesterol: 21mg | Calories: 212kcal | Saturated Fat: 6g | Fat: 8g | Protein: 3g | Carbohydrates: 31g | Iron: 1.3mg
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? That’s awesome!Mention @hostessatheart or tag #hostessatheart!

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




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.

Jacquelyn

Sunday 15th of May 2022

Made these with my 4 year old and mixed 2 tsp cinnamon in them and topped with cinnamon and brown sugar and both my kids loved them! Wonderful texture and flavor! Thank you! Huge hit in my house.

Julie Menghini

Monday 16th of May 2022

That is an amazing combo, Jacquelyn! Thank you for sharing.

Robin

Monday 25th of April 2022

I was a professional baker for years. I made the lemon poppyseed variation and was sadly disappointed.

Jennifer

Monday 25th of April 2022

I did all the measurements EXACTLY so why is my batter ridiculously thick? There is not enough wet to dry here. Something is definitely missing.

Zu

Sunday 15th of May 2022

@Julie Menghini, it happened the same to me. It was thick in a big lump that not even all the flour could be incorporated. I added 1/2 of sourcream and only then it was scoopable.

Julie Menghini

Monday 25th of April 2022

This is a scoopable batter almost like cornbread batter, Jennifer not one you would pour. When you say ridiculously thick are you talking pancake batter or what? I make this recipe regularly and haven't ever had that issue?

Kathleen

Thursday 14th of April 2022

Great basic recipe! Thanks so much. So far I have turned it into oatmeal raisin, chocolate chocolate chip, gingerbread Molasses, and apple pie. I have added 1/4 cup sour cream to them to compensate for the added ingredients. Can't wait to try more!

Julie Menghini

Monday 18th of April 2022

I love your variations, Kathleen! Thank you!!