With more than a million page views and 175 comments, our soft and tender Homemade Basic Muffin Recipe is super easy and delicious! It’s one of the most popular recipes on my website for a reason and our family’s favorite way to jazz up any meal!
Our family’s 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.
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
- Preheat the oven and line a muffin pan with muffin papers or grease the pan well.
- Combine Egg, Milk, and vegetable oil in a small bowl.
- 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 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 adding 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 ensure 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
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!
If you like this recipe, we would appreciate your comment and a 5-star ⭐️⭐️⭐️⭐️⭐️ review!
As amazing as these muffins are, here are some of our most popular!
Did you enjoy this recipe? Don’t forget to pin it for later and follow me on Pinterest for more delicious recipes like this one!
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 leftovers!
Can you think of a couple of homemade muffin varieties that you would put on your table? I’d love it if you shared it in the comments below!
Laura
Wednesday 17th of April 2024
These were absolutely perfect! We had them for a family brunch, and everyone loved them!
Julie Menghini
Wednesday 17th of April 2024
Thanks, Laura!
Laura Ashley Johnson
Thursday 11th of April 2024
These were so easy to make and loved heating them up throughout the week!! Sooo scrumptious!
Julie Menghini
Friday 12th of April 2024
Thank you so much, Laura. This is one of our favorite recipes.
Barbara
Thursday 11th of April 2024
Glad I read the review as I was able to hold back some of the baking powder before I mixed it in all the way. If one person complains it might be them, but if several do you have a problem. In my world it's extra to make more dirty dishes and as I made a double batch to make it worth my time and effort would have been a massive waste of ingredients.As I was putting in my 4th tsp of baking power I hesitated and started reading. So, I added in about half a cup of sour cream, one more tsp of vanilla, half a cup of brown sugar, a touch more oil, mixed in coconut,and topped with coarse sugar on top before baking. Possibly was able to held back one tsp of baking powder. Fingers crossed they turn out. Next time I won't rush in and make the first recipe that pops up for quick muffins, as this took way too much time.
Julie Menghini
Thursday 11th of April 2024
I've never made this recipe with the alternative ingredients and ratios that you indicated you made so can't attest to the results you got.
Andrea Espinoza
Saturday 6th of January 2024
I tried the basic muffin recipe. They turned out fantastic.
Julie Menghini
Sunday 7th of January 2024
Thank you, Andrea! They're one of our favorites too!
HollyRae
Monday 13th of November 2023
I made these at work this morning, for the participants in our adult day health services facility. I chose to flavor with lemon extract, and used frozen wild blueberries. I needed 12 good sized muffins, so a did X 1.5 recipe (but with 2 medium eggs). I like to add some whole grain, so I subbed in a 1/2 cup of King Arthur White Whole Wheat flour for 1/2 cup of all-purpose. I did add a splash of OJ to help moisten (as whole wheat absorbs more) These baked up beautifully and I got 12 nicely sized muffins for breakfast. Thank you for this recipe! I am looking forward to trying other flavor combos.
Julie Menghini
Tuesday 14th of November 2023
Thank you, HollyRae for your tips! The participants in your adult day health facility are blessed to have such a caring individual to provide them with homemade bakery.