This Master Muffin Recipe is an essential and versatile baking formula for anyone who loves fresh, homemade muffins. Whether you’re craving a sweet snack or a quick breakfast, this recipe delivers a batch of tender, moist muffins every time. The beauty of this recipe lies in its flexibility—feel free to add your favorite fruits, nuts, or even chocolate chips to create your perfect muffin!
Ingredients
1 3/4 cups all-purpose flour (or whole wheat pastry flour)
1/2 cup unrefined sugar (like coconut sugar or maple sugar)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 cup milk of choice (almond, oat, dairy, etc.)
1 tablespoon vinegar or lemon juice
1/3 cup oil (such as avocado oil, vegetable oil, or melted coconut oil)
1 tablespoon pure vanilla extract
1 cup add-ins (chocolate chips, blueberries, chopped nuts, shredded carrots, etc.)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon if using.
In a separate bowl, whisk together the milk, oil, vinegar or lemon juice, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
Gently fold in your chosen add-ins (chocolate chips, fruit, nuts, etc.).
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 12 muffins
Prep time: 10 minutes
Cooking time: 22 minutes
Total time: 32 minutes
Variations
I love how versatile this muffin base is! Here are some variations to consider:
Vegan: Use plant-based milk and egg substitutes (like a flax egg) for a completely vegan version.
Gluten-free: Substitute the flour with a gluten-free flour blend. Be sure to check for proper measurements and adjust if necessary.
Fruit: Add fresh or frozen berries like blueberries, raspberries, or blackberries for a burst of flavor.
Chocolate chips: For a sweet treat, I often add semi-sweet or dark chocolate chips. They melt beautifully and add a rich taste.
Nuts: Walnuts, almonds, or pecans can give the muffins a satisfying crunch.
Spices: Feel free to play with other spices, like nutmeg, cloves, or cardamom, to create a flavor profile that suits you.
Storage/Reheating
These muffins can be stored at room temperature for up to 3 days in an airtight container. For longer storage, I usually freeze them. Simply wrap each muffin individually and place them in a freezer-safe bag. They’ll stay fresh for up to 3 months. To reheat, pop them in the microwave for 15-20 seconds or warm them in the oven at 350°F (175°C) for about 5 minutes.
FAQs
Can I make these muffins ahead of time?
Yes! These muffins can be made in advance and stored in an airtight container for a few days or frozen for later.
Can I substitute the oil with applesauce or yogurt?
Absolutely! Using applesauce or yogurt can reduce the fat content. They also add a bit of moisture, but keep in mind that it might slightly alter the flavor or texture.
How do I prevent the muffins from sinking in the middle?
Make sure not to overmix the batter. Overmixing can cause the muffins to become dense and lead to sinking. Mix just until the dry and wet ingredients are combined.
Can I use different sweeteners?
Yes! Coconut sugar, maple syrup, or honey can be used as substitutes for unrefined sugar. Just note that liquid sweeteners (like honey or maple syrup) may slightly affect the texture, so adjust the amount of dry ingredients accordingly.
Why are my muffins too dense?
Dense muffins can result from overmixing or using too much flour. Measure the flour properly by spooning it into the cup and leveling it off to avoid adding excess flour.
Conclusion
This Master Muffin Recipe is a foolproof base for making soft, fluffy muffins that can be customized to suit whatever flavors or ingredients you’re in the mood for. It’s perfect for any occasion, whether you want to bake up a batch for breakfast, a snack, or a treat. With its simple ingredients and easy steps, you’ll have muffins fresh from the oven in no time!
Recipe:
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Master Muffin Recipe
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- Author: Sophia
- Total Time: 32 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
A versatile and easy-to-make muffin recipe that is perfect for customizing with various add-ins like fruit, nuts, or chocolate chips.
Ingredients
1 3/4 cups all-purpose flour (or whole wheat pastry flour)
1/2 cup unrefined sugar (like coconut sugar or maple sugar)
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon (optional)
1 cup milk of choice (almond, oat, dairy, etc.)
1/3 cup oil (such as avocado oil, vegetable oil, or melted coconut oil)
1 tablespoon vinegar or lemon juice
1 tablespoon pure vanilla extract
1 cup add-ins (chocolate chips, blueberries, chopped nuts, shredded carrots, etc.)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and cinnamon if using.
- In a separate bowl, whisk together the milk, oil, vinegar or lemon juice, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.
- Gently fold in your chosen add-ins (chocolate chips, fruit, nuts, etc.).
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes
To make the muffins vegan, use plant-based milk and egg substitutes (like a flax egg).
For a gluten-free version, substitute the flour with a gluten-free flour blend.
Store muffins at room temperature for up to 3 days or freeze them for up to 3 months.
Feel free to customize with different sweeteners, like coconut sugar or maple syrup.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg