Everyone needs a go-to muffin recipe just like everyone needs a go-to cookie or cake recipe. Muffins are the best quick breads for easy breakfast needs. Just spoon the one-bowl batter into muffin wells, bake, cool, and freeze. I usually take them out the night before and let them thaw on the counter-top and toast them the morning of and eat them on the way to work. Muffins, like quick breads, are versatile, easy to make, and very forgiving.
For my recipe, I use honey as my sweetener, which means more liquid in the batter so I only use one egg. However, if you prefer white or brown sugar, I’d advise adding another egg or adding more oil or butter to keep that wet-to-dry ratio even. You can also substitute some (or even all if you’re looking for a denser muffin) of the flour with wheat flour. You can also add in dry oats or sprinkle the tops with almond or white sugar for an added crunch.
I recently used this recipe to bake two variations of muffins– Lemon Almond Poppy Seed, by adding in lemon zest, subbing almond flour for half of the flour, and folding in poppy-seeds and sliced almonds into the batter. These were so wonderfully fragrant and soft. They taste great at room temperature but were way better toasted and slathered with almond butter.
My other muffin flavor was Green Tea Pistachio Rose. My biggest gripe with anything Green Tea is that I find that its flavor is never strong enough, so I dumped about a tablespoon and a half of premium matcha powder into my muffin batter, folded in shelled pistachio nuts, and sprinkled with crumbled dry edible roses. The end result? A perfectly domed green tea explosion in my mouth. They had the exact taste I wanted. Granted, I could’ve used more rose flavor, but I didn’t have rose extract and the dried roses weren’t as pungent.
All in all, baking muffins is super easy and this recipe is the perfect starting point for all bakers. Even the most experienced baker needs one at their disposal and this recipe is perfect even for the novice home baker due to its ease and flexibility.
A few things to note:
- For any add-ins, mix them with the dry ingredient to coat with flour to prevent any sinking while the batter is baking
- Don’t over-mix the batter! Just combine the wet and dry ingredients until they are mostly incorporated. A few streaks of flour won’t affect your end product and you’ll still have delicious muffins
- The batter shouldn’t be overly runny. If it is, add in a few tablespoons of flour so that you have a thicker batter.
- Don’t overfill the muffin wells. Filling them all the way to the top will be a sure fire way of overflow while baking and ending up with a huge mess. Leave about half an inch from the top of space for your muffins to expand while baking.
- Bake at high heat. This will give you beautifully domed muffin tops. If you prefer flatter muffins, just bake at a lower but longer time (350F for 23-25 minutes)
- Be careful that you don’t over-bake your muffins or let them brown too much. Since it’s a heat temperature bake, you’ll want to check on the muffins the last 2 minutes of cooking and remove as soon as the skewer comes out clean and the insides are baked.
- Don’t be afraid to play around with flavors and add-ins. I tend to go a bit crazy every now and then so I don’t get tired of eating the same muffins and it’s a great experimental recipe. Want healthier muffins? Add in dry oats and whole wheat flour. Want chocolate? Fold in some chocolate chips. I love how versatile this recipe is!
Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.
Copyright june 2016 ©
Your go-to muffin recipe that’s easy to modify for your favorite taste
>>> Yields 12 muffins
-Prep: 10 min
-Bake: 15 min
- 2 C AP flour
- 1/3 C honey or white sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 large egg (if using white sugar, use 2 eggs)
- 1/4 C oil (or unsalted butter)
- 1 tsp vanilla extract
- optional: 1/2 C dried fruit (cranberries, raisins) rehydrated in liquid
- optional: 1/2 C toasted chopped nuts (walnuts, pecans, almonds)
1) Preheat the oven to 425 F. Prepare 12 muffin tins by either greasing the tins or lining with paper liners.
2) Mix together all the dry ingredients in one bowl, including the fruits and nuts.
3) Add in the egg, oil, and vanilla. Stir until just combined.
4) Spoon the batter evenly into the tins.
5) Bake for 15-18 minutes until the toothpick comes out clean.
6) Remove from oven and let cool to room temperature. Store in freezer for long-term storage or at room temperature for 3-4 days.