An easy-to-make one-bowl plain muffin recipe; perfect for customizing however you like. Add your favorite mix-ins or toppings–so many possibilities!
How this Basic Muffin Recipe came to be & why it works.
How this Basic Muffin Recipe came to be & why it works.This recipe is adapted from my milk muffins pictured below.
While those are also plain muffins that you can add stuff to, their primary purpose mainly revolves around milk rather than to support add-ins. Because of this, they’re more cakey than dense.
I wanted to create something denser and sturdier that can hold mix-ins better because this makes it less likely for them to sink to the bottom and so you can add more stuff to it as well. I wanted a recipe you could play and experiment with; a much more forgiving recipe. I also wanted something with bigger domes, with more of a classic bakery muffin look and texture to them like these.
In my opinion, this recipe is the best for mix-ins and is guaranteed to become a staple recipe.
Flavor Variations
- Berry muffins. Any berry will do. However, it is best to dice them if they are rather large.
- Citrus muffins. A little zest and juice goes a long way.
- Almond poppy seed muffins
- Crumb muffins. Feel free to use the crumb topping recipe from my Coffee Cake Banana Muffins.
- Chocolate chip muffins. A classic.
- Cinnamon apple muffins
- Sprinkle muffins
- Nut muffins. I highly recommend toasting the nuts first. Top each muffin with nuts and coarse sugar before baking.
- Spice muffins
- Coconut muffins. Lightly toasted shredded coconut would be amazing in these.
The Best Plain Base
These homemade muffins are basic in terms of the simplicity of the ingredients and how easy they are to make but they do not taste basic! They are so soft and flavorful with an even crumb. They are very versatile and just delicious all around.
This is now my go-to muffin base recipe because it is the ultimate choice for almost any addition you can think of. It is so easy to make, requires only pantry staples, and like I said before, it comes together in one bowl!
Take a look at this category: Muffins & Quick Bread
Don’t forget to rate the recipe and leave a comment below! Which version is your favorite?
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Plain Muffin Recipe For Add-Ins
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Equipment
- Whisk or Hand Mixer
Ingredients
- 1/2 cup (102g) granulated sugar
- 1/2 cup (103g) light or dark brown sugar, packed
- 1/2 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/2 cup (115g/1 stick) unsalted butter, softened
- 1/3 cup (80ml) vegetable oil
- 3 eggs
- 1 cup (236ml/228g) milk, 2% milkfat (any kind is fine)
- 1 tablespoon pure vanilla extract
- 2 1/3 cups (307g) all-purpose/plain flour
- Coarse sugar, for sprinkling on top
Instructions
- Preheat the oven to 400°F (205°C), standard conventional oven.
- To a large mixing bowl add both sugars, baking powder, baking soda, and salt.1/2 cup (102g) granulated sugar, 1/2 cup (103g) light or dark brown sugar, packed, 1/2 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon fine sea salt
- Mix well.
- Add the butter and oil.1/2 cup (115g/1 stick) unsalted butter, softened, 1/3 cup (80ml) vegetable oil
- Mix for about 1 minute until the mixture is completely smooth.
- Beat in the eggs.3 eggs
- Add the milk and vanilla extract.1 cup (236ml/228g) milk, 2% milkfat (any kind is fine), 1 tablespoon pure vanilla extract
- Stir gently for just a few seconds until combined.
- Add the flour and mix slowly until fully incorporated. Do not overmix.2 1/3 cups (307g) all-purpose/plain flour
- Line the muffin pan with muffin liners and spray lightly with nonstick cooking spray.
- Divide the batter evenly among the cups.
- Sprinkle each muffin with coarse sugar (or more granulated sugar).
- Bake for 18 - 19 minutes until a toothpick inserted comes out clean or with fully baked crumbs and the centers are no longer visibly raw.
- Cool in pan for 5 minutes then transfer to a cooling rack to cool for about 5 minutes more. Best served warm, freshly baked.
Notes
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