Simple Muffins

These simple muffins are soft, fluffy, and easy to make with just a few basic ingredients. I like how they work as a base recipe that I can customize with different flavors, fruits, or toppings depending on my mood.

Why You’ll Love This Recipe

I love this muffin recipe because it’s straightforward and reliable. With minimal prep and common pantry ingredients, I can whip up a batch in no time. It’s perfect for breakfast, snacks, or even dessert. Plus, I can easily adapt the flavor by changing the essence or adding mix-ins like chocolate chips or berries.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 cups flour

• 4 tsp baking powder

• 4 large eggs

• 1 1/4 cups sugar

• 2 tsp essence of your choice (vanilla, almond, lemon, etc.)

• 2 cups milk

• 1 cup vegetable oil (cooking oil)

Directions

1. I preheat my oven to 180°C (350°F).

2. In a large bowl, I whisk together the flour and baking powder.

3. In another bowl, I beat the eggs with the sugar until light and slightly frothy.

4. I stir in the essence, milk, and vegetable oil.

5. I gradually fold the wet ingredients into the dry mixture until just combined — I avoid overmixing to keep the muffins light.

6. I pour the batter into muffin cups lined with paper cases, filling each about two-thirds full.

7. I bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

8. I let them cool slightly before serving warm or at room temperature.

Servings and timing

This recipe makes about 18–20 standard muffins. Prep time is around 10 minutes, and baking takes 20–25 minutes.

Variations

• I sometimes add chocolate chips, blueberries, or chopped nuts to the batter.

• For a citrus twist, I mix in lemon or orange zest.

• I like sprinkling cinnamon sugar on top before baking for a sweet crust.

• For a healthier version, I replace part of the flour with whole wheat flour and reduce the sugar slightly.

Storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To reheat, I warm them in the oven at 150°C (300°F) for about 5 minutes or microwave for 10–15 seconds.

FAQs

Can I freeze muffins?

Yes, I wrap them individually and freeze for up to 2 months. I thaw at room temperature or reheat directly from frozen.

Can I use butter instead of oil?

Yes, I melt the butter and let it cool slightly before adding it to the wet ingredients.

How do I keep muffins from being dense?

I mix the batter just until combined and avoid overmixing, which can make muffins tough.

Can I make mini muffins with this recipe?

Yes, I bake them in a mini muffin tin for about 12–15 minutes instead of 20–25 minutes.

How do I make the muffins sweeter?

I increase the sugar slightly or add sweet mix-ins like chocolate chips or dried fruit.

Conclusion

These simple muffins are a versatile, go-to recipe I can rely on any time. Whether I make them plain or add my favorite flavors, they always come out soft, moist, and delicious. I like having a batch on hand for quick breakfasts, snacks, or sharing with friends and family

Simple Muffins

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These simple muffins are soft, fluffy, and easy to make with just a few basic ingredients. This base recipe is versatile, allowing you to customize with different flavors, fruits, or toppings. Perfect for breakfast, snacks, or dessert, they’re quick to prepare and always come out moist and delicious.

• Author: Mayaa
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes
• Yield: 18–20 standard muffins
• Category: Breakfast, Snack, Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 cups flour
• 4 tsp baking powder
• 4 large eggs
• 1 1/4 cups sugar
• 2 tsp essence of your choice (vanilla, almond, lemon, etc.)
• 2 cups milk
• 1 cup vegetable oil (cooking oil)

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Instructions

1. Preheat oven to 180°C (350°F).
2. In a large bowl, whisk together flour and baking powder.
3. In another bowl, beat eggs with sugar until light and slightly frothy.
4. Stir in essence, milk, and vegetable oil.
5. Gradually fold wet ingredients into dry mixture until just combined, avoiding overmixing.
6. Pour batter into muffin cups lined with paper cases, filling each about two-thirds full.
7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool slightly before serving warm or at room temperature.

Notes

• Add chocolate chips, blueberries, or chopped nuts for variety.
• Mix in lemon or orange zest for a citrus twist.
• Sprinkle cinnamon sugar on top before baking for a sweet crust.
• Replace part of the flour with whole wheat flour for a healthier version.
• Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Nutrition

• Serving Size: 1 muffin
• Calories: 210
• Sugar: 10g
• Sodium: 90mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 35mg