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This muffin recipe is so versatile! It is a basic muffin recipe that you can add anything to so you can create any muffin you have a hankering for. In the video below we chose frozen blueberries, but you can add chocolate chips, bananas, oats, apples and cinnamon, or any other additive you can think of.
Please also note our recipes are for a big family. You can halve the recipes to get a normal serving amount or double the recipe if you have a bigger family than us!
The prep time for recipes is from when you collect the ingredients to when you are putting the ingredients away and baking the muffins. There is nothing that irks me more than when I start preparing myself for a 5 minute prep time and I am 20 minutes deep into baking or cooking so I am trying to be as realistic as I can here folks.
Recipe Notes
- If you are using frozen blueberries, take them out of the freezer right before adding to the recipe. Mix some of the dry ingredient mixture in a bowl with the frozen fruit to keep it dry.
- These muffins freeze well and can be thawed on the counter a few hours before you want to eat them.
- You do not need a mixer for this!
- Do not over-mix the batter.
- To allow the butter to cool faster take it off the burner before it is completely melted and allow the unmelted butter to help cool the melted better. To this I also add the milk after a couple minutes. I then use the glass measuring cup of the milk to crack my eggs in and slightly beat. Less dishes!
- Mix the butter and milk in first, slightly, and then add the eggs in. If the liquid is still a little too hot, you don’t want scrambled eggs so be careful!
- You can use oil instead of butter if desired. I personally replaced the oil with butter to reduce the oil we consumed.
- Using a cookie dough or ice cream scoop is a neat and easy way to fill the muffin cups and if it has the button to release the batter, it makes filling the muffins cups super easy and less messy.
Basic Muffin Recipe
Recipe by
Servings
24 servings
Prep time
20 mins
Cooking time
15-20 mins
Calories
136 kcal
This basic muffin recipe allows you to customize the recipe to make whatever muffins you want so you can enjoy yummy, moist muffins now or freeze for later!
Ingredients
- 3 cups all-purpose flour
- 1 ½ cup sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- ⅔ cup butter, melted and cooled
- 2 large eggs. slightly beaten
- ⅔ cup milk
Additive Suggestions
Frozen Fruit
- 1 ½ – 2 cups of frozen fruit (We typically use blueberries)
Chocolate Chips
- 1 ½ – 2 cups chocolate chips of your choosing
Apple Cinnamon
- 1 ½ – 2 cups diced apple of your choosing
- 3 teaspoons cinnamon
Oatmeal Banana
- 1 ½ – 2 cups diced bananas
- Sprinkle with quick oats
Directions
- Preparations: Preheat your oven to 400°F and prepare your muffin pans with muffin cups or spray your pan. I prefer to use silicone muffin cups to reduce waste and to easily pop the muffins out at the end.
- Dry ingredients: Add the dry ingredients to a bowl and mix. Add 1-2 tbsp of mixture to a separate bowl to dry frozen fruit if adding to muffins.
- Melt butter: Melt the butter over medium-low heat, turning the heat off before the butter fully melts to allow it to cool faster.
- Add wet ingredients: Add milk to the butter (which will cool it off more). Crack and slightly beat the eggs in the glass measuring cup from the milk. Add the milk and butter to the dry ingredients. Mix slightly. Add the eggs and mix thoroughly, but do not overmix. Mix until there is no dry flour and stop.
- Add additive to mixture: If desired, fold your additive in to the muffin batter. If using a frozen fruit, add the fruit to the bowl with the reserved dry mixture to keep the fruit dry until it is in the muffin cups.
- Bake: Bake in preheated oven for 15-20 minutes or until a toothpick is inserted in the middle and comes out clean.
- Cool: Let the muffins rest in the cups for 5-10 minutes before popping them out to enjoy or to fully cool on a cooling rack.
Recipe Video
Additional Notes
This recipe is modified from another recipe. Unmodified recipe is from Yummy Haus.
Baking Tool List
- Muffin pan
- Muffin cups
- Mixing bowl
- Spatula
- Glass measuring cup
- Small pot
- Measuring cups & spoons
- Cookie dough/ ice cream scoop (optional)
Nutrition Facts
Nutritional information for the recipe is provided as a courtesy, is approximate, and is calculated through the Happy Forks website. Please double-check with your own dietary calculator for the best accuracy. Amell Family Blog cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Calories: 136 kcal | Carbohydrates: 19 g | Protein: 2 g | Fats: 6 g | Saturated Fats: 3.5 g | Trans Fats: 0.2 g |
Fiber: 0.4 g | Sugars 7 g | Sodium: 142 mg |
Calcium: 50 mg
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