Main Ideas

• The simplest muffin is a “pantry muffin”: dry bowl + wet bowl, fold together, bake 18–20 minutes.
• Keep it tender by not overmixing; a few small lumps are fine.
• Use the master recipe below as-is or apply the add-ins table to change flavors without changing the method.

What Is the Simplest Muffin to Make at Home?

When you want warm, fresh muffins without fuss, a basic “pantry muffin” is the most reliable path. It uses standard ingredients—flour, sugar, baking powder, salt, milk, oil (or butter), and an egg—and the classic muffin method: one bowl for dry, one for wet, then a gentle fold. The payoff is a quick batter that bakes into soft, lightly sweet muffins with a domed top.

How to Keep Muffins Tender (Without Special Tricks)

The main risk is overmixing. Once the wet hits the dry, stir just until the flour is moistened; small lumps disappear in the oven. Overworking the batter develops gluten and makes muffins tough. Aim to fill cups ¾ full and bake hot (400°F/200°C) for lift.

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Recipe 1: Pantry Muffins (Master Base)

Yield: 12 standard muffins
Time: Prep 10 minutes • Bake 18–20 minutes • Total ~30 minutes
Equipment: 12-cup muffin pan, liners or nonstick spray, 2 mixing bowls, whisk, spatula, measuring cups/spoons (or a kitchen scale), cooling rack

Ingredients

Ingredient	US	Metric
All-purpose flour	2 cups	240 g
Granulated sugar	½ cup	100 g
Baking powder	2 tsp	8 g
Fine salt	½ tsp	3 g
Milk (dairy or unsweetened non-dairy)	1 cup	240 ml
Neutral oil or melted butter	⅓ cup	80 ml oil or 75 g butter
Large egg, room temp is helpful	1	50 g (out of shell)
Vanilla extract (optional)	1 tsp	5 ml

Instructions

1. Prep. Heat oven to 400°F (200°C). Line or grease a 12-cup muffin pan.
2. Dry bowl. Whisk flour, sugar, baking powder, and salt.
3. Wet bowl. Whisk milk, oil (or butter), egg, and vanilla (if using).
4. Combine. Pour wet into dry. Fold with a spatula just until the flour is moistened. The batter should be thick with small lumps.
5. Fill. Divide evenly (about ¼ cup batter per cup), filling each ¾ full.
6. Bake. 18–20 minutes, rotating once if your oven bakes unevenly, until tops spring back and a toothpick comes out clean.
7. Cool. Rest 5 minutes in the pan, then move to a rack.

Nutrition (approx. per muffin, made with oil)

Calories: 177 • Carbs: 24.6 g • Protein: 3.2 g • Fat: 7.5 g

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Recipe 2: Savory Cheddar & Herb Muffins (One-Bowl Variation)

A simple savory bake that pairs with soup or eggs. Method stays the same; the flavor shifts.

Yield: 12 standard muffins
Time: Prep 10 minutes • Bake 18–20 minutes • Total ~30 minutes
Equipment: Same as Recipe 1

Ingredients

Ingredient	US	Metric
All-purpose flour	2 cups	240 g
Granulated sugar	1 Tbsp	12 g
Baking powder	2 tsp	8 g
Fine salt	½ tsp	3 g
Ground black pepper	¼ tsp	0.5 g
Milk (dairy)	1 cup	240 ml
Neutral oil or melted butter	⅓ cup	80 ml oil or 75 g butter
Large egg	1	50 g
Sharp cheddar, shredded	1 cup (packed)	113 g
Chives or parsley, minced	2 Tbsp	6 g
Red pepper flakes (optional)	pinch	—

Instructions

1. Prep. Heat oven to 400°F (200°C). Line or grease pan.
2. Dry bowl. Whisk flour, sugar, baking powder, salt, pepper.
3. Wet bowl. Whisk milk, oil (or butter), and egg.
4. Combine. Fold wet into dry just to moisten. Fold in cheddar and herbs.
5. Fill & bake. Portion ¾ full; bake 18–20 minutes until golden with set centers.
6. Cool. Rest 5 minutes in pan, then move to a rack.

Nutrition (approx. per muffin, made with oil)

Calories: 186 • Carbs: 17.4 g • Protein: 5.5 g • Fat: 10.6 g

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Add-Ins Quick Guide (Use With the Pantry Muffin Base)

Fold add-ins in at the end of mixing. Keep total add-ins to about 1–1½ cups (150–225 g) per batch.

Add-in	How Much	Notes
Fresh or frozen berries	1–1½ cups (150–225 g)	Toss in 1 tsp flour if very juicy; bake from frozen, same time.
Chocolate chips	¾ cup (130 g)	Semi-sweet or milk; don’t overfill cups.
Chopped nuts	¾ cup (90 g)	Toast first for best flavor.
Citrus zest	1–2 tsp	Pairs well with ½ tsp cinnamon.
Shredded coconut	½–¾ cup (40–60 g)	Lightly sweet; watch browning.
Corn kernels (savory)	1 cup (165 g)	Reduce sugar by 1–2 Tbsp.
Fresh herbs (savory)	2–3 Tbsp (6–9 g)	Chives, parsley, dill, or thyme.

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FAQ: Small Things That Make a Big Difference

Do I need liners?

No. Grease the pan well and let muffins cool 5 minutes before loosening edges and lifting out.

Oil or butter?

Oil makes a moister, slightly taller crumb; butter adds buttery flavor. Both work. Use the same volume.

Why did my muffins bake up dense?

Likely overmixed batter or old baking powder. Replace baking powder every 6–12 months and stop folding as soon as the flour is just moistened.

Can I halve the recipe?

Yes—halve all ingredients and use a 6-cup pan. Baking time is the same; start checking at 16 minutes.

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Storage & Reheat

• Room Temp: Airtight 2 days.
• Freeze: Up to 2 months; wrap well.
• Reheat: 300°F (150°C) for 8–10 minutes or microwave 15–20 seconds.

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Quick Safety & Accuracy Notes

• Standard weights used: flour 120 g per cup; sugar 200 g per cup; baking powder ~4 g per tsp.
• Oven temperatures vary; rely on doneness cues (springy tops, clean toothpick).

Use the master base when you want fast muffins with minimal decisions. Change only the add-ins, keep the method identical, and you’ll get consistent results any day of the week.