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A close-up shot of a plain muffin. | Food Photography
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Plain Muffin Recipe For Add-Ins

A muffin base recipe for customizing by adding your favorite mix-ins or by topping with whatever you like!
Prep Time15 minutes
Cook Time18 minutes
Cool Time10 minutes
Total Time43 minutes
Servings: 12 Muffins
Author: Beat Bake Eat

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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