Master Muffin Recipe

Introduction

This master muffin recipe is a versatile and foolproof way to bake delicious, fluffy muffins every time. Whether you enjoy them plain or loaded with your favorite add-ins, these muffins come out soft and tender with a golden top. Perfect for breakfast, snacks, or a simple treat.

Ingredients

• ½ cup butter (softened)
• 1 cup granulated sugar (or brown sugar)
• 2 eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk (or buttermilk)

Instructions

1. Step 1: Line a 12-cup muffin tin with paper liners and lightly grease them with nonstick spray.
2. Step 2: In a large mixing bowl, use a hand mixer to cream the softened butter and sugar together until smooth and creamy, about 2 minutes.
3. Step 3: Beat in the eggs until combined, about 20 to 30 seconds. Add baking powder, salt, and vanilla extract, then mix briefly to combine.
4. Step 4: Add 1 cup of flour and mix until just combined. Pour in the milk and stir. Scrape down the sides of the bowl, then add the remaining flour and mix gently until just combined. Avoid overmixing.
5. Step 5: If desired, fold in 1 cup of add-ins such as chocolate chips, berries, or nuts using a rubber spatula.
6. Step 6: Divide the batter evenly among the muffin cups, filling each about ¾ full. Let the batter rest while you preheat the oven.
7. Step 7: Preheat the oven to 425°F (220°C).
8. Step 8: Bake for 7 minutes at 425°F. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 13 to 15 minutes. Watch closely toward the end as oven times may vary.
9. Step 9: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For added flavor, try folding in lemon zest or cinnamon along with the add-ins.
• Substitute half of the milk with Greek yogurt for extra moist muffins.
• Use brown sugar instead of granulated sugar for a richer, caramel-like taste.
• Be careful not to overmix the batter to keep muffins tender and light.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze muffins in a sealed bag or container for up to 3 months. To reheat, thaw at room temperature, then warm in a microwave for 15–20 seconds or in a toaster oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins dairy-free?

Yes, substitute the butter with a dairy-free margarine or coconut oil, and use a plant-based milk alternative like almond or soy milk.

Can I use whole wheat flour instead of all-purpose flour?

You can substitute whole wheat flour, but use half whole wheat and half all-purpose for best texture, as 100% whole wheat can make muffins dense.

Master Muffin Recipe

Print Recipe

★★★★★

4.7 from 111 reviews

This master muffin recipe is a classic and versatile base that yields 12 moist and fluffy muffins. Perfectly balanced with butter, sugar, eggs, and vanilla, this recipe allows for customization by adding your favorite mix-ins like chocolate chips, berries, or nuts. Easy to prepare and baked to golden perfection, these muffins are an excellent choice for breakfast or a delightful snack.

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Total Time: 37 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Basic Muffin Batter

• ½ cup butter (softened)
• 1 cup granulated sugar (or brown sugar)
• 2 eggs
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk (or buttermilk)

Optional Add-ins

• 1 cup chocolate chips, berries, or nuts (optional)

Instructions

1. Prepare the muffin tin: Line a 12-cup muffin tin with paper liners and lightly grease the liners with nonstick cooking spray to prevent sticking.
2. Cream butter and sugar: In a large mixing bowl, use a hand mixer to cream the softened ½ cup butter with 1 cup granulated sugar until the mixture is smooth and creamy, approximately 2 minutes.
3. Add eggs and dry ingredients: Beat in 2 eggs until well combined, about 20 to 30 seconds. Then mix in 2 teaspoons baking powder, ½ teaspoon salt, and 1 teaspoon vanilla extract briefly.
4. Incorporate flour and milk: Add 1 cup of all-purpose flour and mix until just combined. Stir in ½ cup of milk or buttermilk, scraping down the bowl sides, then add the remaining 1 cup of flour. Mix gently to avoid overmixing, which can toughen the muffins.
5. Fold in optional add-ins: If using, gently fold 1 cup of chocolate chips, berries, or nuts into the batter with a rubber spatula.
6. Fill muffin cups: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. Allow the batter to rest while you preheat the oven.
7. Preheat oven: Set your oven to 425°F (220°C) to start the baking process.
8. Initial baking: Bake the muffins in the preheated oven for 7 minutes to help them rise quickly and develop a crust without drying out.
9. Reduce heat and finish baking: Without opening the oven door, reduce the heat to 350°F (175°C) and continue baking for an additional 13-15 minutes. Monitor closely, as ovens vary.
10. Cool muffins: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, ensuring a perfect texture and easy removal from liners.

Notes

• Do not overmix the batter to keep muffins tender and airy.
• Letting the batter rest briefly while the oven preheats can help improve texture.
• Feel free to customize this base recipe with your favorite add-ins like dried fruit or citrus zest.
• Use buttermilk instead of regular milk for a slight tanginess and extra moistness.
• Ensure oven temperature accuracy for optimal rise and browning.

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