A plain muffin worth making
Muffins earn their keep because the method is forgiving and the payoff is consistent: a tender crumb, a gentle dome, and a flavor that’s easy to steer toward breakfast, snack, or dessert. The trick isn’t fancy equipment or rare ingredients; it’s restraint. Mix the batter just until it comes together, bake it before the leaveners fade, and let the muffins cool so the crumb sets. From there you can go in almost any direction—fruit-forward, chocolate-studded, nutty, or even savory—without relearning the whole process. What follows is a reliable master recipe that uses pantry staples and a bowl-and-whisk approach, then four fully tested variations with their own complete ingredient tables so you can swap without doing math mid-bake. I’ve added straight-shooting notes on texture, doneness, freezing, and reheating because what happens after the batter goes in the oven matters just as much as what happens before.
What makes a muffin tender (and what makes it tough)
Tender muffins come from balancing structure and moisture. Flour and eggs set the crumb; fat and sugar keep it soft; milk hydrates starch and dissolves sugar; chemical leaveners create lift. Overmixing develops gluten and knocks out gas, so stir wet and dry just to the point where streaks of flour disappear—lumps are fine. Give the batter a 5–10 minute bench rest before scooping to let the flour hydrate and the baking powder wake up; you’ll get taller domes without cranking the oven. Line or lightly grease the pan so the edges don’t stick and tear. Bake until the tops spring back and a toothpick comes out with a few moist crumbs, not wet batter. Then cool briefly in the pan to finish carryover cooking before moving to a rack; trapping steam in the pan makes soggy sides. None of this is complicated, but doing it consistently turns a “basic” muffin into the one you reach for on busy mornings and late afternoons when you want something honest and warm.
Master Basic Muffins
Simple, versatile muffins with a soft crumb and gentle vanilla note. Use this as-is or as a base for the variations below.
Yield (Servings): 12 standard muffins (12 servings)
Prep Time: 15 minutes Bake Time: 16–18 minutes Total Time: ~35 minutes
Required Equipment
Muffin pan (12-cup), paper liners or nonstick spray, medium mixing bowl, large mixing bowl, whisk, rubber spatula, ¼-cup scoop or spoons, cooling rack.
Ingredients (US & Metric)
| Ingredient | US Measure | Metric |
|---|---|---|
| All-purpose flour | 2 cups | 240 g |
| Granulated sugar | 2/3 cup | 135 g |
| Baking powder | 2 tsp | 8 g |
| Baking soda (optional, for extra lift) | 1/4 tsp | 1 g |
| Fine salt | 1/2 tsp | 3 g |
| Milk (whole or 2%) | 1 cup | 240 ml |
| Neutral oil (canola, sunflower) | 1/2 cup | 120 ml |
| Large eggs | 2 | ~100 g (without shells) |
| Vanilla extract | 2 tsp | 10 ml |
Preparation
- Prep the pan. Heat oven to 400°F (205°C). Line a 12-cup muffin pan or lightly grease it.
- Mix dry. In a large bowl, whisk flour, sugar, baking powder, baking soda (if using), and salt.
- Mix wet. In a medium bowl, whisk milk, oil, eggs, and vanilla until smooth.
- Combine. Pour wet into dry. Stir with a spatula just until no dry streaks remain; a few small lumps are fine. Rest batter 5–10 minutes.
- Fill & bake. Portion about 1/4 cup batter into each cup (roughly 3/4 full). Bake 16–18 minutes, rotating once, until tops spring back and a toothpick shows a few moist crumbs.
- Cool. Cool 3 minutes in pan, then transfer to a rack. Serve warm or at room temperature.
Approximate Nutrition (per muffin)
Calories: ~230 • Carbs: ~30 g • Protein: ~4 g • Fat: ~11 g • Sat Fat: ~2 g • Fiber: ~1 g • Sugars: ~12 g • Sodium: ~170 mg
Notes
— For a taller dome, start at 425°F (218°C) for 5 minutes, then reduce to 375°F (190°C) for 10–12 minutes.
— If your flour is compacted, spoon-and-level or weigh; extra flour makes dry muffins.
— Swap 1/2 cup (60 g) flour with white whole wheat for a heartier crumb.
Blueberry Lemon Muffins
Bright and juicy, with lemon zest to lift the berries.
Yield: 12 Prep: 15 min Bake: 17–19 min Total: ~37 min
Equipment: Same as master.
Ingredients (US & Metric)
| Ingredient | US Measure | Metric |
|---|---|---|
| All-purpose flour | 2 cups | 240 g |
| Granulated sugar | 2/3 cup | 135 g |
| Baking powder | 2 tsp | 8 g |
| Fine salt | 1/2 tsp | 3 g |
| Milk | 1 cup | 240 ml |
| Neutral oil | 1/2 cup | 120 ml |
| Large eggs | 2 | ~100 g |
| Vanilla extract | 1 tsp | 5 ml |
| Lemon zest (finely grated) | 1 tbsp | 6 g |
| Fresh or frozen blueberries | 1 1/2 cups | 225 g |
| Flour (for tossing berries) | 1 tbsp | 8 g |
Preparation
- Heat oven to 400°F (205°C); line pan.
- Whisk flour, sugar, baking powder, and salt. In another bowl whisk milk, oil, eggs, vanilla, and lemon zest.
- Combine wet and dry just to moisten. Toss berries with 1 tbsp flour, then fold into batter gently to reduce bleeding.
- Fill cups 3/4 full. Bake 17–19 minutes, until golden with set centers. Cool briefly, then rack-cool.
Approximate Nutrition (per muffin)
Calories: ~245 • Carbs: ~34 g • Protein: ~4 g • Fat: ~11 g • Fiber: ~1.5 g • Sugars: ~14 g • Sodium: ~170 mg
Banana Walnut Cinnamon Muffins
Soft, fragrant muffins that use ripe bananas for moisture; toasted walnuts add crunch.
Yield: 12 Prep: 15 min Bake: 18–20 min Total: ~38 min
Equipment: Same as master.
Ingredients (US & Metric)
| Ingredient | US Measure | Metric |
|---|---|---|
| All-purpose flour | 1 3/4 cups | 210 g |
| Granulated sugar | 1/2 cup | 100 g |
| Baking powder | 2 tsp | 8 g |
| Baking soda | 1/2 tsp | 2 g |
| Fine salt | 1/2 tsp | 3 g |
| Ground cinnamon | 1 tsp | 2 g |
| Very ripe bananas, mashed (about 2 medium) | 1 cup | 240 g |
| Milk (or plain yogurt) | 1/2 cup | 120 ml |
| Neutral oil | 1/3 cup | 80 ml |
| Large eggs | 2 | ~100 g |
| Vanilla extract | 1 tsp | 5 ml |
| Walnuts, chopped & lightly toasted | 3/4 cup | 75 g |
Preparation
- Heat oven to 375°F (190°C); line pan.
- Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, whisk bananas, milk, oil, eggs, and vanilla.
- Stir wet into dry just until combined; fold in walnuts.
- Portion and bake 18–20 minutes until domed and a tester shows moist crumbs. Cool 5 minutes, then rack-cool.
Approximate Nutrition (per muffin)
Calories: ~290 • Carbs: ~35 g • Protein: ~6 g • Fat: ~14 g • Fiber: ~2 g • Sugars: ~16 g • Sodium: ~210 mg
Chocolate Chip Muffins
Classic bakery energy—soft vanilla crumb and pockets of melted chocolate.
Yield: 12 Prep: 15 min Bake: 16–18 min Total: ~35 min
Equipment: Same as master.
Ingredients (US & Metric)
| Ingredient | US Measure | Metric |
|---|---|---|
| All-purpose flour | 2 cups | 240 g |
| Granulated sugar | 2/3 cup | 135 g |
| Baking powder | 2 tsp | 8 g |
| Fine salt | 1/2 tsp | 3 g |
| Milk | 1 cup | 240 ml |
| Neutral oil (or melted butter) | 1/2 cup | 120 ml |
| Large eggs | 2 | ~100 g |
| Vanilla extract | 2 tsp | 10 ml |
| Chocolate chips (semisweet) | 1 cup | 170 g |
Preparation
- Heat oven to 400°F (205°C); line pan.
- Whisk flour, sugar, baking powder, and salt.
- Whisk milk, oil, eggs, and vanilla. Combine wet and dry just to moisten.
- Fold in chocolate chips. Portion and bake 16–18 minutes. Cool briefly, then move to rack.
Approximate Nutrition (per muffin)
Calories: ~295 • Carbs: ~36 g • Protein: ~5 g • Fat: ~14 g • Fiber: ~1 g • Sugars: ~19 g • Sodium: ~170 mg
Savory Cheddar-Chive Muffins
A sturdy, snackable muffin with sharp cheese and fresh chives; great with soups and salads.
Yield: 12 Prep: 15 min Bake: 18–20 min Total: ~38 min
Equipment: Same as master.
Ingredients (US & Metric)
| Ingredient | US Measure | Metric |
|---|---|---|
| All-purpose flour | 2 cups | 240 g |
| Granulated sugar | 2 tbsp | 25 g |
| Baking powder | 2 tsp | 8 g |
| Fine salt | 3/4 tsp | 4.5 g |
| Black pepper, freshly ground | 1/2 tsp | 1 g |
| Milk (or buttermilk) | 1 cup | 240 ml |
| Neutral oil (or melted butter) | 1/2 cup | 120 ml |
| Large eggs | 2 | ~100 g |
| Sharp cheddar, shredded | 1 1/4 cups | 140 g |
| Fresh chives, finely sliced | 1/3 cup | 15 g |
Preparation
- Heat oven to 375°F (190°C); line or grease pan well.
- Whisk flour, sugar, baking powder, salt, and pepper.
- Whisk milk, oil, and eggs. Combine wet and dry just to moisten.
- Fold in cheddar and chives. Portion and bake 18–20 minutes until golden at the edges.
- Cool in pan 5 minutes before transferring to a rack.
Approximate Nutrition (per muffin)
Calories: ~280 • Carbs: ~26 g • Protein: ~8 g • Fat: ~16 g • Sat Fat: ~5 g • Sodium: ~320 mg
Doneness, storage, freezing, and reheating
A toothpick should emerge with a few moist crumbs; if it’s bone-dry, you waited too long. Let muffins cool in the pan just long enough to set the sides—about 3–5 minutes—then finish on a rack so steam doesn’t collapse the crumb. Store completely cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze: place muffins on a sheet pan to freeze solid, then move to a freezer bag, press out the air, label, and keep up to 3 months. Reheat at 325°F (165°C) for 8–10 minutes directly from frozen, or microwave one muffin for 20–30 seconds; the oven returns crisp edges, the microwave returns moisture. If a muffin feels dry the next day, split it and warm it cut-side down in a skillet with a light film of butter or oil—quick heat, no scorching.
Troubleshooting and small adjustments
If your muffins peak sharply and crack, the oven may be too hot; lower by 15–25°F (10–15°C). If they spread flat, check baking powder freshness (it should bubble in warm water) and be careful not to overfill cups. Pale sides often mean under-baking or a dark pan lined with double papers; bake another minute or two. For altitude, reduce baking powder by 1/4 tsp and increase oven temperature by 15–25°F (10–15°C); add a tablespoon of milk if the batter seems thick. To lower sugar without wrecking texture, leave at least 1/3 cup (65 g) per batch so the crumb stays tender. To swap in part whole-grain flour, start with 25% of the total and increase milk by 1–2 tbsp (15–30 ml) to match absorption. And if you want a touch more moisture the second day, brush the warm muffin tops with a teaspoon of simple syrup or honey water—light hand, even sweep.
Quick Reference: Yields & Nutrition (per muffin, approx.)
- Master Basic: ~230 kcal, 30 C / 4 P / 11 F
- Blueberry Lemon: ~245 kcal, 34 C / 4 P / 11 F
- Banana Walnut Cinnamon: ~290 kcal, 35 C / 6 P / 14 F
- Chocolate Chip: ~295 kcal, 36 C / 5 P / 14 F
- Cheddar-Chive (savory): ~280 kcal, 26 C / 8 P / 16 F
All nutrition values are estimates based on standard databases and typical brands; actual values will vary with ingredient choices and muffin size.
- Baking Spring Strawberry Muffins
- Recipe – Cranberry Muffins
- Recipe – Banana Nut Muffins
- A Home Cook’s Muffin Primer
- Recipe – Chocolate Muffins
- Recipe – Vanilla Muffins
- Recipe – Classic Zucchini Muffins
- Recipe- Carrot Cake Muffin
- Converting a Quick Bread Recipe to a Muffin Recipe
- What is the Difference Between a Cupcake and A Muffin?
Share this:
Discover more from Life Happens!
Subscribe to get the latest posts sent to your email.
