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You are here: Home / Cooking / Recipes / Homemade Basic Muffin Recipe – A Family Favorite

Homemade Basic Muffin Recipe – A Family Favorite

February 6, 2018 By Julie Menghini 58 Comments

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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! 

Basic Muffin Recipe

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.

Basic Muffin Recipe

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 this Basic Muffin Recipe 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 the Basic Muffin recipe, hot from the oven and drizzled with honey.  I’m salivating just thinking about them!

Homemade Basic Muffins are soft and tender. The beautiful splitting on the top shows the variations you can make like this poppyseed version

Here are a couple more recipes I think you’ll like

  • Sweet Magnolia Banana Chocolate Chip Espresso Muffins – Hostess At Heart
  • Loaded Blueberry Muffin Recipe – Hostess At Heart
  • Big Batch Whole Wheat Harvest Muffins – Hostess At Heart
  • Low Fat Apple Oatmeal Muffins – Kylee Cooks
  • Gluten Free Coconut Muffins – Life Currents

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.
4.94 from 16 votes
Basic Muffin Recipe
Print
Homemade Basic Muffin Recipe
Prep Time
10 mins
Cook Time
16 mins
Total Time
30 mins
 

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.

Course: Bread, Breakfast, Brunch
Cuisine: American
Keyword: Basic Muffin
Servings: 8 muffins
Calories: 212 kcal
Hostess At Heart: 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
  1. Preheat the oven to 400°F.  Line a muffin pan with muffin papers or grease the pan well.

  2. Combine Egg, Milk and salad oil.

  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.  Bake for 16-20 minutes.

  5. Store in an airtight bag or container.

Nutrition Facts
Homemade Basic Muffin Recipe
Amount Per Serving
Calories 212 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 6g 30%
Cholesterol 21mg 7%
Sodium 161mg 7%
Potassium 179mg 5%
Total Carbohydrates 31g 10%
Sugars 13g
Protein 3g 6%
Vitamin A 1.1%
Calcium 7.8%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.

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 muffin varieties that you would put on your table?  I’d love it if you shared in the comments below!


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Filed Under: Bread, Breakfast, Recipes

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Comments

  1. Judith Graber says

    February 6, 2018 at 11:27 am

    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 🙂

    Reply
    • Julie Menghini says

      February 8, 2018 at 8:59 pm

      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!

      Reply
  2. frugal hausfrau says

    February 6, 2018 at 2:15 pm

    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!

    Reply
    • Julie Menghini says

      February 8, 2018 at 9:00 pm

      Thank you so much! I love muffins with savory dishes but am no snob. I’d snarf one by itself too!

      Reply
  3. Sonal says

    February 7, 2018 at 12:34 pm

    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

    Reply
    • Julie Menghini says

      February 8, 2018 at 9:03 pm

      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!

      Reply
  4. Karly says

    February 9, 2018 at 9:38 am

    Great recipe! I love that they are so versatile!

    Reply
    • Julie Menghini says

      February 9, 2018 at 2:58 pm

      Thank you, Karly! This recipe is definitely my go too for a quick special addition to a meal.

      Reply
  5. [email protected]'s Dinnertime Dish says

    February 9, 2018 at 11:22 am

    These muffins look so delicious! It’s great to have a basic recipe that you can change up into so many different flavors!

    Reply
    • Julie Menghini says

      February 9, 2018 at 3:01 pm

      Thank you Lisa! We really enjoy them.

      Reply
  6. michele says

    February 9, 2018 at 6:34 pm

    These were so easy! We ate all of them at my coffee club and really enjoyed them!

    Reply
    • Julie Menghini says

      February 13, 2018 at 11:43 am

      Thank you so much, Michele! You are one busy girlie. Thank you for trying them and so happy you enjoyed them.

      Reply
  7. debi at Life Currents says

    February 10, 2018 at 8:16 am

    I love the convenience of these muffins – just grab and go. And, they are so delicious! Thanks for the great recipe.

    Reply
    • Julie Menghini says

      February 13, 2018 at 11:43 am

      Thanks, Debi! They are so yummy and I love having an extra one for my morning breakfast!

      Reply
  8. Debra C. says

    February 10, 2018 at 9:40 pm

    How delicious, what a lovely recipe! It’s amazing how versatile this is – certainly a flavor for everyone! Breakfast is served!!!

    Reply
    • Julie Menghini says

      February 13, 2018 at 11:42 am

      Thank you, Debra!

      Reply
  9. Jennifer A Stewart says

    February 12, 2018 at 12:05 pm

    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!

    Reply
    • Julie Menghini says

      February 13, 2018 at 11:40 am

      Thank you, Jennifer! We just love this one. Quick easy and yummy!

      Reply
  10. Angela says

    February 12, 2018 at 3:07 pm

    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!

    Reply
    • Julie Menghini says

      February 13, 2018 at 9:27 am

      Thank you Angela!

      Reply
  11. Michaela Kenkel says

    February 12, 2018 at 10:49 pm

    These are the best kinds of recipes — easily changed up to match your mood and always delicious!! Thanks for sharing!

    Reply
    • Julie Menghini says

      February 13, 2018 at 9:27 am

      Thank you, Michaela! I agree!

      Reply
  12. Deanna says

    February 14, 2018 at 9:47 am

    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!

    Reply
    • Julie Menghini says

      February 15, 2018 at 2:25 pm

      Thank you, Deanna! It is certainly one of our favorites too!

      Reply
  13. Madi says

    February 16, 2018 at 12:08 pm

    I love how versatile this recipe is! Muffins are one of my favorite things to bake!

    Reply
    • Julie Menghini says

      February 18, 2018 at 7:40 pm

      Thank you Madi! I love muffins too. I think I’ve probably baked this recipe more than any other.

      Reply
  14. Shawn C says

    May 30, 2018 at 9:49 am

    Can you replace some of the flour with cocoa powder to make chocolate muffins? What would you recommend?

    Reply
    • Julie Menghini says

      May 30, 2018 at 4:07 pm

      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.

      Reply
  15. Jasmine says

    July 6, 2018 at 12:34 pm

    If i wanted to make blueberry muffins, would I follow the recipe as is and just add blueberries?

    Reply
    • Julie Menghini says

      July 10, 2018 at 8:28 pm

      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!

      Reply
  16. Tasha says

    November 9, 2018 at 9:33 pm

    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

    Reply
    • Julie Menghini says

      November 12, 2018 at 10:01 pm

      Thank you Tasha! I hope you’ll let me know how they come out and what version you made.

      Reply
  17. Lisa says

    November 18, 2018 at 5:30 am

    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?

    Reply
    • Julie Menghini says

      November 18, 2018 at 8:09 pm

      Lucky you, Lisa! I know coconut milk will work wonderfully and give this muffin an amazing flavor.

      Reply
      • Lisa says

        November 22, 2018 at 6:05 am

        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 !!!!!!

        Reply
        • Julie Menghini says

          November 23, 2018 at 3:54 pm

          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!

          Reply
  18. Davion says

    November 21, 2018 at 6:28 pm

    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!

    Reply
    • Julie Menghini says

      November 23, 2018 at 3:52 pm

      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!

      Reply
  19. sanchez says

    November 26, 2018 at 5:01 am

    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!

    Reply
    • Julie Menghini says

      November 26, 2018 at 11:11 am

      Thank you so much for letting me know! These muffins are what I make most often with a good cup of soup.

      Reply
  20. Gareth says

    November 27, 2018 at 6:09 am

    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

    Reply
    • Julie Menghini says

      November 27, 2018 at 8:14 am

      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.

      Reply
      • Gareth says

        November 27, 2018 at 8:18 am

        Oh my word!!!! I think the time was the problem because I baked them for +-35 min

        Reply
        • Julie Menghini says

          November 27, 2018 at 8:19 am

          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!

          Reply
  21. Receitas says

    December 6, 2018 at 7:41 pm

    Simple and delicious!

    Reply
    • Julie Menghini says

      December 8, 2018 at 8:06 am

      Thank you!

      Reply
  22. [email protected] says

    December 12, 2018 at 10:16 am

    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

    Reply
    • Julie Menghini says

      December 12, 2018 at 8:26 pm

      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.

      Reply
  23. Wanda says

    December 19, 2018 at 2:52 pm

    I was wondering if you could reduce the oil and add some pumpkin puree for a holiday treat

    Reply
    • Julie Menghini says

      December 19, 2018 at 10:00 pm

      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.

      Reply
  24. Ms. F says

    January 11, 2019 at 2:03 am

    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.

    Reply
    • Julie Menghini says

      January 12, 2019 at 10:04 am

      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?

      Reply
    • Marie says

      January 12, 2019 at 6:30 pm

      I just did the same! !
      And thought “why is no one commenting about that! “

      Reply
      • Julie Menghini says

        January 13, 2019 at 8:01 pm

        I hope you’ll try them again Marie and let me know what you think.

        Reply
  25. Serge M says

    February 3, 2019 at 7:39 pm

    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?

    Reply
    • Julie Menghini says

      February 3, 2019 at 8:50 pm

      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.

      Reply
      • Serge M. says

        February 4, 2019 at 7:12 am

        I sure did. 2 teaspoons. I baked mine in the silicone baking form, not aluminum, not sure if that makes any difference.

        Reply
        • Julie Menghini says

          February 4, 2019 at 9:55 am

          I’m just not sure Serge. Have you had any difficulty with your oven baking any other recipes?

          Reply

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About Hostess At Heart

Thank you for visiting! My name is Julie and I love to cook and bake. I try to use simple in-season or readily available ingredients. I also love to, travel, garden and spend time with family, friends, and my dog Maci. Oh and I overuse exclamation marks! Read More…

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