Introduction

These basic muffins are a simple and delicious treat that you can customize any way you like. Soft and moist with a tender crumb, they’re perfect for breakfast or a snack.

A group of golden brown muffins with a slightly rough top texture sit in a white bowl lined with a beige cloth, with one muffin cut in half resting on top showing the soft, light, and airy inside. The muffins have a light, warm color and are wrapped in white paper liners with vertical ridges. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
¾ cup milk (room temperature)
½ cup unsalted butter (melted and cooled)
2 large eggs (room temperature)
2 tablespoons coarse sugar (optional)

Instructions

Step 1: Preheat the oven to 350°F. Line a muffin pan with paper liners and set aside.
Step 2: In a small bowl, whisk together the flour, granulated sugar, baking powder, and salt.
Step 3: In a medium bowl, whisk the milk, melted butter, and eggs until well combined.
Step 4: Add the dry flour mixture to the wet ingredients and stir gently with a silicone spatula just until combined. Avoid overmixing.
Step 5: Divide the batter evenly among the muffin cups. If desired, sprinkle the tops with coarse sugar for added crunch.
Step 6: Bake for 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
Step 7: Transfer the muffins to a wire rack to cool completely before serving.

Tips & Variations

For extra flavor, try adding vanilla extract or a handful of fresh berries to the batter.
Use vegetable oil instead of butter for a lighter texture.
Swap half the all-purpose flour for whole wheat flour for a nuttier taste and added fiber.
Top with nuts, chocolate chips, or dried fruit before baking for variety.

Storage

Store muffins in an airtight container at room temperature for up to 2 days. To keep them longer, freeze wrapped muffins for up to 3 months. Reheat frozen muffins in the microwave for 20–30 seconds or in a toaster oven until warm.

How to Serve

Several golden brown muffins are arranged on a white marble cake stand with a white base. Each muffin has a lightly cracked, textured top with a slightly rough surface, and they are all wrapped in white pleated paper liners. The muffins appear soft and fluffy, with a warm and inviting color against a dark black background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of flour?

Yes, you can substitute part of the all-purpose flour with whole wheat or gluten-free flour blends, but texture and rise may vary slightly.

How do I make the muffins more moist?

Make sure not to overmix the batter and consider adding a tablespoon of yogurt or applesauce to increase moisture without affecting flavor.

Basic Muffin Recipe

Print Recipe

★★★★★

4.5 from 366 reviews

This Basic Muffin recipe is a simple and classic baked good that yields tender, moist muffins perfect for breakfast or a snack. With straightforward ingredients and an easy-to-follow method, these muffins come out soft with a subtle sweetness and a slightly crisp top when sprinkled with coarse sugar.

Author: Ruby
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Yield: 12 muffins 1x
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
½ cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt

Wet Ingredients

¾ cup milk (room temperature)
½ cup unsalted butter (melted and cooled)
2 large eggs (room temperature)

Optional

2 tablespoons coarse sugar (optional, for topping)

Instructions

Preheat oven and prepare pan: Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners. Set the pan aside while you prepare the batter.
Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures your leavening agent and seasonings are evenly distributed.
Mix wet ingredients: In a medium bowl, whisk together the room temperature milk, melted and cooled unsalted butter, and eggs until the mixture is uniform and smooth.
Combine wet and dry mixtures: Add the dry flour mixture to the wet ingredients. Using a silicone spatula, gently stir just until the ingredients are combined; avoid overmixing to keep the muffins tender.
Fill muffin cups and add sugar topping: Divide the batter evenly among the prepared muffin cups. If desired, sprinkle the tops of each muffin with coarse sugar to add a sweet, crunchy topping.
Bake the muffins: Place the muffin pan in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Cool the muffins: Remove the muffins from the oven and transfer them to a wire rack to cool completely. Enjoy them fresh on the day they are made or store for later use.

Notes

Use room temperature ingredients for better mixing and texture.
Do not overmix the batter to avoid tough muffins.
The coarse sugar topping is optional but adds a nice texture and sparkle.
Muffins are best eaten the day they are made but can be stored in an airtight container for up to 3 days.

Keywords: basic muffin, easy muffins, homemade muffins, classic muffin recipe, breakfast muffins, simple baking