Homemade Basic Muffin Recipe (with 7 Variations)
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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
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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!
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 vegetable oil and vanilla.
- 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
- 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
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.
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!
The muffins are delicious and easy to make. I’ve made them twice this week already! 🙂
Thank you! These muffins are my go-to when I just want a little something extra with a meal. I’m glad you enjoy them.
WHAT AM I SUPPOSED TO PRE-HEAT THE OVEN TO??? I’m making these for my boyfriend, he’s been trapped at home for a while and no one in his household bakes, I’ve looked through this recipe 5 times- WHAT DO I PREHEAT THE OVEN TO?????
The recipe card states 400°F.
I love this recipe because I’m in a cabin in Colorado in the summer and hour away from the grocery store and I had all the ingredients on hand, didn’t need to make a run to the store to make these. I made the apple spice and the choc. chip (with mini chips). I’m going to try making pineapple coconut next. My grandchildren are coming soon so I will make a couple more varieties for them to snack on.
Yummy
Hi Connie! I’m so glad you’re enjoying this recipe and your variations sound amazing! A cabin in Colorado sounds divine too!
Thanks for the recipe, I used hemp milk because that was all I had. I also added a little psyllium for fiber. I used your recipe as the base for the “surprise” muffins I used to make. After placing some batter in the muffin cup, you add a small spoon of jelly or jam (I used lingonberry from Ikea) and then top off with a little more batter, and bake. YUM!
Tricia, that sounds amazing! I love the idea of the yummy surprise!
Thank you for sharing. It looks so yummy.
Thank you!
That’s so great!!! Your share is very awesome. I really love cooking. I hope you will share more recipe like these. Thank you for sharing.
Thank you! this is one of our favorite recipes too!
Wow, it looks so tasty . I love your recipe very much. I think your dish is very delicious. I will make this recipe for my family and my friend. I hope you have more recipe like this. Thank you for sharing.
Thank you! I appreciate your kind comment!
Wow,it looks delicious. Thank you for sharing. I will try to make this recipe for my family. I believe my family will like this very much. Love so much.
Thank you! This is one of our favorite recipes and one that we make the most.
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.
That sounds delicious, Erin! So glad you enjoyed them!
do you sift, then measure flour?
I don’t sift the flour when I make this recipe Martha. I combine the dry ingredients and then just whisk them together.
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!
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/.
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!
That sounds delicious Marian! You could add apple juice for a little moisture to offset the wheat flour too.
Can I substitute walnut or avocado oil for the vegetable oil?
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.
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!
Wow Jayme, what a unique idea. Thank you so much for sharing!
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!!
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.
Muffins bake well but tops don’t brown !
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.
I love this recipe! I made it this morning for the kids and we added blueberries! It was a huge success. Thank you!!
Thank you, Anthony! We love this one too and I’m grateful that you stopped by to let us know you enjoyed it!
I add peanut butter and chocolate chips for a muffin my kids love!
That sounds amazing Jamie! My hubby would love that!
I like muffin. This recipe is easy to follow. I will give it a try. Thanks a lot.
Thank you! It is easy and I hope you enjo9y it!
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?
Definitely! Please see the post for a whole bunch of suggestions!
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!
Thank you for the inspiration Amy! I never would have thought to add olives!
My muffins turned out to be very salty inspite of properly following the recipe
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!
Yes! This would be so great to keep on hand for those busy night. I love this! Pinning.
Thank you so much!
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.
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.
I love the simplicity of this dish.
Thank you very much!
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.
Thank you so much for letting me know! We love this recipe too!
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.
Thank you so much Shmae for letting me know! We love hearing from you and so glad you enjoyed them too!
Great recipe. Enjoyed the basic muffins. I will definitely try the other variations as well
Thank you so much Mimmie!