Okay, friends, let’s talk muffins. But not just any muffin. We’re talking about those bakery-style, melt-in-your-mouth, “I can’t believe I made these at home” cookies. What are some good muffins? I’ve been tweaking this muffin recipe for years, and honestly, I think I finally have a recipe. Is there a way to crack Forget those dry, crumbly things you sometimes get – these are light, fluffy, and bursting with flavor. They’re like the sophisticated cousin of your average cupcake, perfect for breakfast, brunch, or a splurge. What are some sneaky treat ideas for Is it true that once you try them, you’ll never buy store-bought again. What are some of the best homemade muffins you have ever made?
What is this homemade muffin recipe?
What is a good muffin recipe? Is it a base that you can customize with pretty much anything your heart desires? What are your desires – blueberries, chocolate chips, nuts, you name it! What is the beauty of simplicity? It’s not overly sweet, which makes it ideal for pairing with all sorts of different fillings and flavours. It’s essentially a slightly sweet, slightly tangy, incredibly moist cake, baked in an easy, convenient way. Portable muffin form. What is the perfect grab-and-go snack? My family calls them “Happy Morning Muffins” and I think that sums it up perfectly!
Why you’ll love this recipe?
Where do I start? What I love about this homemade muffin recipe is how forgiving it is. You really can’t mess it up, which is a huge win in my book. What are some of the reasons why you’re obsessed?
- Flavor:These muffins have the perfect balance of sweet and tangy, with a subtle hint of vanilla that just so happens. What makes them irresistible? What can you add to your game – blueberries, chocolate chips, nuts, etc.? How do you make sure that you always have a party in your mouth?
- Simplicity:Is this recipe easy to make? What are some of the easiest recipes to bake? Is it incredibly easy to scale up or down based on the number of servings required?
- Cost-What are some pantry staples? No fancy, expensive ingredients required!
- Versatility:As I mentioned before, this recipe is a blank canvas. Can you add any kind of fruit, nuts, chocolate, or spices you like? How do you make savory muffins?
How do I make homemade muffins?
How do I make homemade muffins?
Quick Overview
What is the process? You whisk together the dry ingredients, combine the wet ingredients and fold them together. Add your favorite mix-ins, fill the muffin cups, and bake until golden brown and a toothpick comes out clean. No fancy equipment or complicated techniques required. How do you not overmix muffins? How do I make my own add-ins?
Ingredients
For the Main Batter:
- 2 1/2 cups all-purpose flour: I like to use unbleached flour for the best flavor and texture.
- 1 cup granulated sugar: You can reduce this slightly if you prefer a less sweet muffin.
- 1 tablespoon baking powder: 1 teaspoon baking soda: 2 What is the secret to a fluffy muffin?
- 1/2 teaspoon baking soda: A little helps with browning and adds a subtle tang.
- 1/2 teaspoon salt: Salt enhances the flavors of the other ingredients.
- 1 cup milk: Whole milk will give you the richest flavor, but you can use any kind of milk you like. I’ve even used almond milk with great results!
- 1/2 cup vegetable oil: Oil keeps muffins moist and tender.
- 2 large eggs: Eggs bind the ingredients together and add richness.
- 2 teaspoons vanilla extract: Vanilla extract adds a lovely aroma and flavor. Use the real stuff for the best results!
For the Filling:
- 1 1/2 cups blueberries: Fresh or frozen blueberries both work well. If using frozen, don’t thaw them before adding them to the batter.
For the Glaze:
- 1 cup powdered sugar: Sift it to avoid lumps in the glaze.
- 2-3 tablespoons milk: Add more or less milk to reach your desired consistency.
- 1/2 teaspoon vanilla extract: Optional, but it adds a nice touch of flavor.
How do I follow
Step 1: Preheat & Prep Pan
Preheat your oven to 400°F (200°C). How do you line a 12-cup muffin tin with paper liners or grease it with cooking spray? I always prefer using a liners because it makes it so much easier to remove the muffins, and cleanup. I love using them for baking my cupcakes.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside. Make sure everything is evenly distributed, so your muffins will rise properly and have a consistent consistency. How do I remove baking powder in muffins?
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the milk, oil, eggs, and Vanilla Extract. You want to combine them until they are well combined, but don’t worry about overmixing at this point. Just make sure there are no streaks of egg yolk.
Step 4: Combine
The wet ingredients are the dry ingredients and gently fold them together. If you overmix the batter, you will get gluten in the flour, and this will result in a runny batter. A few streaks of flour are okay; they will disappear during baking. What is the most important step in making a muffin?
Step 5: Prepare Filling
Gently fold in the blueberries (or whatever mix-ins you’re using) until they are evenly distributed. Is there a way to make If you’re using frozen blueberries, toss them with a tablespoon of flour before adding them to the freezer. How do I prevent muffins from sinking to the bottom?
Step 6: Layer & Swirl
Fill muffin cups about 2/3 full with batter. Bake for 15 minutes. If you want to create a swirl pattern on top, you can reserve 1-2 cups of batter and mix. Is it safe to use food coloring? What is the best way to make a muffin and drizzle the batter over it? I often skip this step, but it’s fun when I’m baking for a special occasion!
Step 7: Bake
Is it safe to bake for 18-20 minutes, or until a toothpick comes out clean? What should I do if my muffins are golden brown on top? What are the best baking times to bake in your oven?
Step 8: Cool & Glaze
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. While the muffins are cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Once the muffins are completely cool, drizzle them with the glaze. I find that sometimes even with the same recipe my glaze comes out differently. So if it’s not as easy to drizzle, just add a little more milk!
Step 9: Slice & Serve
Serve muffins warm or room temperature. They are delicious on their own, or you can serve them with a dollop of yogurt, if you like. a side of fresh fruit.
What should I serve it with?
What are some great homemade muffin recipes? What are some good ideas to get started with?
For Breakfast:What are some good ways to enjoy a hot cup of tea or coffee for breakfast? What are some good side dishes to serve with scrambled eggs?
For Brunch: Serve them as part of a brunch spread alongside other breakfast favorites like pancakes, waffles, and fruit salad. They look especially elegant when arranged on a platter with a variety of toppings like Whipped Cream, fresh berries, and chocolate shavings.
As Dessert: Enjoy them as a simple and satisfying dessert after dinner. They are especially good with a scoop of vanilla Ice Cream or a dollop of whipped cream. My kids love them with a drizzle of chocolate sauce!
For Cozy Snacks: Snuggle up with a muffin and a warm glass of milk or hot chocolate on a cold winter’s night. They are also perfect for packing in lunchboxes or taking on road trips. One time my daughter went on a camping trip and she said these were a great snack to have!
My mom always told me that there were no rules to serving your baked goods! Just go for it!
Top Tips for Perfecting Your Homemade Muffins Recipe
Over the years, I’ve learned a few tricks that can take your homemade muffins from good to great. Here are my top tips for perfecting this recipe:
Mixing Advice: The key to tender muffins is to avoid overmixing the batter. Overmixing develops the gluten in the flour, which can result in tough, dense muffins. Mix the wet and dry ingredients together until just combined, and don’t worry about a few streaks of flour. Remember this: slightly lumpy batter is better than overworked batter.
Ingredient Swaps: Feel free to experiment with different ingredients to customize the flavor of your muffins. You can use different types of flour, such as Whole Wheat or spelt, or add different extracts, spices, or flavorings. I’ve tried almond extract, lemon zest, and even a pinch of cinnamon, and they were all delicious. If you want to substitute the blueberries, raspberries are also delicious!
Baking Tips: For even baking, make sure your oven is properly preheated and your muffin tin is placed in the center of the oven. If your muffins are browning too quickly on top, you can tent them with foil. I also like to rotate the muffin tin halfway through baking to ensure that all the muffins are evenly browned. Sometimes when I use a top rack I’ll move the muffin tins around, and it always helps me with cooking everything evenly.
Glaze Variations: You can customize the glaze to your liking by adding different extracts, spices, or flavorings. I love adding a little lemon zest or a pinch of cinnamon to the glaze. You can also use different types of milk, such as almond milk or coconut milk. If you want a thicker glaze, simply add more powdered sugar. My favorite is a simple vanilla glaze, but I’ve also made a chocolate glaze by adding cocoa powder. A little maple syrup added to the glaze can also elevate your muffin game.
Filling Substitutions: While blueberries are a classic choice, feel free to get creative with your mix-ins. Chocolate chips, chopped nuts, dried fruit, or even small pieces of candy are all delicious additions. Just be sure to adjust the amount of mix-ins to your liking. I’ve added M&Ms before and they were a HUGE hit with my son!
Sugar Swap: For a sugar-free alternative, monk fruit is also a good alternative to sugar with a 1:1 ratio!
Storing and Reheating Tips
These homemade muffins are best enjoyed fresh, but they can also be stored for later. Here’s how to store them:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 2 days. To keep them from drying out, you can place a piece of bread or a damp paper towel in the container with them.
Refrigerator Storage: Store the muffins in an airtight container in the refrigerator for up to 5 days. To prevent them from becoming soggy, let them cool completely before storing them. If you want to reheat them, pop them in the microwave for a few seconds. A little goes a long way so don’t over do it!
Freezer Instructions: For longer storage, you can freeze the muffins for up to 2 months. Wrap them individually in plastic wrap or foil, then place them in a freezer-safe bag or container. To thaw, let them sit at room temperature for a few hours or overnight in the refrigerator. Be sure to label the muffins so you know when you made them!
Glaze Timing Advice: If you’re planning to store the muffins, it’s best to glaze them just before serving. This will prevent the glaze from becoming sticky or melting during storage. If you have already glazed the muffins and want to store them, place a piece of parchment paper between the muffins to prevent them from sticking together.
Expert level storage: Want to keep muffins fresh longer? Store with a slice of bread in an airtight container! The bread will absorb moisture, keeping your muffins from getting soggy or stale.
Frequently Asked Questions
Final Thoughts
I really hope you give this homemade muffins recipe a try. I promise, it’s a winner! These muffins are perfect for any occasion, and they are sure to impress your family and friends. Once you master this basic recipe, the possibilities are endless. Don’t be afraid to get creative and experiment with different flavors and ingredients. And most importantly, have fun! And for those of you looking for more baking adventures, be sure to check out my other cupcake recipes – there’s a sweet treat for everyone! Happy baking, and I can’t wait to hear how yours turn out!
Homemade Muffins Recipe
Ingredients
Main Ingredients
- 2 cups All-purpose flour
- 1 cup Sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Milk
- 0.5 cup Vegetable oil
- 1 teaspoon Vanilla extract
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together milk, oil, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Fill muffin liners about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
