These Simple Muffins are a quick, reliable snack or breakfast. They bake up golden-brown with a soft crumb, a mild sweet taste, and a light vanilla scent. The tops are slightly domed and tender. They take little hands-on time and make a warm, comforting treat any day.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 18–20 minutes
- Total Time: 28–30 minutes
- Servings: 12 muffins
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving — 1 muffin)
- Calories per serving: 180 kcal
- Protein: 3.2 g
- Carbohydrates: 24.5 g
- Fat: 7.3 g
- Fiber: 0.6 g
- Sugar: 9.3 g
- Sodium: 230 mg
Why Make This Simple Muffins
These muffins are easy and forgiving. The batter mixes in one bowl. They bake fast and smell wonderful as they come out of the oven. The texture is soft and slightly crumbly. They pair well with coffee or tea. Use them for school lunches, a quick breakfast, or an after-school snack. If you like savory breakfasts, try a warm muffin with an egg — see an example egg muffin idea here: breakfast egg muffins.
How to Make Simple Muffins
This recipe uses pantry staples. You whisk dry ingredients, combine wet ingredients, fold once, and bake. The key is not to overmix. Stop when the batter is lumpy. Then bake until a toothpick comes out clean. Cool briefly so the muffins set. They are ready to enjoy warm or at room temperature.
Ingredients:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Directions:
Step 1: Preparation
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups. This helps the muffins release easily and keeps the tops tidy.
Step 2: Mixing
In a large bowl, mix the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be slightly lumpy — do not overmix or the muffins can turn dense.
Step 3: Baking
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The tops should be lightly golden and spring back when touched.
Step 4: Finishing
Let the muffins cool in the pan for 3–5 minutes, then transfer them to a wire rack to cool completely. Cooling a bit lets the interior finish setting. Serve warm or cooled.
How to Serve Simple Muffins
Serve these muffins with butter, jam, or a smear of cream cheese. They work well with hot coffee, tea, or cold milk. For brunch, plate them with fresh fruit and yogurt. For a quick snack, slice and toast one briefly, then add a thin spread of nut butter for extra protein and flavor.
How to Store Simple Muffins
- At room temperature: Store in an airtight container for up to 2 days. Place a paper towel under and over the muffins to absorb excess moisture.
- In the refrigerator: Keep in an airtight container for up to 5 days. Bring to room temp or warm briefly before serving.
- In the freezer: Wrap individually in plastic wrap and place in a freezer bag for up to 2 months. Thaw overnight in the fridge or warm in a low oven for 10–15 minutes.
Expert Tips for Perfect Simple Muffins
- Measure flour correctly: Spoon it into the cup and level it off. Too much flour makes muffins dry.
- Don’t overmix: Stir until the dry streaks disappear. Small lumps are fine.
- Room-temperature wet ingredients mix more evenly. Let the egg and milk sit briefly if chilled.
- Watch the bake time: Ovens vary. Start checking at 18 minutes.
- Add mix-ins sparingly: Fold in berries or chocolate chips gently to avoid muddling the batter.
- For taller domes: Fill cups almost to the top (but not overflowing) and bake at 375°F for the first 5 minutes, then lower to 350°F for the remaining time.
Delicious Variations
- Blueberry Muffins: Fold 1 cup fresh or frozen blueberries into the batter. Toss frozen berries in a tablespoon of flour to prevent sinking.
- Chocolate Chip Muffins: Stir in 3/4 cup chocolate chips.
- Lemon Poppy Seed: Add 1 tablespoon lemon zest and 1 tablespoon poppy seeds. Replace 1/4 cup milk with 1/4 cup plain yogurt for extra tenderness.
- Banana Muffins: Mash 1 ripe banana and reduce sugar to 1/3 cup; add the banana with the wet ingredients.
- Savory Herb Muffins: Omit sugar and vanilla. Add 1/2 cup grated cheese, 1 tablespoon chopped fresh herbs, and a pinch of black pepper.
Frequently Asked Questions
Q: Can I use a different oil or butter?
A: Yes. Use melted butter or light olive oil in equal amount (1/3 cup). Melted butter adds a richer flavor. Cool it slightly before mixing with the egg.
Q: Can I make these gluten-free?
A: Replace the flour with a 1:1 gluten-free baking blend that includes xanthan gum. Texture may vary slightly, but the recipe works well with modern blends.
Q: How do I keep muffins moist?
A: Don’t overbake and don’t overmix. Store with a slice of bread in the container — it helps keep them soft for the first day.
Q: Can I use low-fat or plant-based milk?
A: Yes. Use the same amount. Plant milks (almond, oat) work fine. Low-fat milk may make a slightly less rich crumb, but muffins will still be good.
Q: Why did my muffins sink in the middle?
A: Common causes: underbaking, opening the oven door too early, overmixing, or too much leavening. Check oven temp with a thermometer and follow mixing guidelines.
Q: Can I double the recipe?
A: Yes. Use two muffin tins or bake in batches. Keep the same oven temperature and check doneness a few minutes earlier if your oven runs hot.
Q: Can I add whole wheat flour?
A: Replace up to half the flour with whole wheat for a nutty flavor. Add a tablespoon more milk if the batter feels stiff.
Conclusion
These Simple Muffins are a dependable, cozy recipe you can make any time. They are mild, soft, and ready in about 30 minutes. Try small tweaks like berries, chocolate, or lemon to match your taste. For another clear basic muffin method and more tips, check this basic muffin recipe. Give this recipe a try — warm muffins make any morning better.
Print
Simple Muffins
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Simple Muffins are easy to make and perfect for breakfast or a snack, offering a mild sweet taste and a light vanilla scent.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups.
- In a large bowl, mix the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined; the batter should be slightly lumpy.
- Divide the batter among the muffin cups, filling them about two-thirds full. Bake for 18–20 minutes or until a toothpick comes out clean.
- Let the muffins cool in the pan for 3–5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
For variations, try adding blueberries, chocolate chips, or replacing some flour with whole wheat for a different flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 9.3g
- Sodium: 230mg
- Fat: 7.3g
- Saturated Fat: 1g
- Unsaturated Fat: 6.3g
- Trans Fat: 0g
- Carbohydrates: 24.5g
- Fiber: 0.6g
- Protein: 3.2g
- Cholesterol: 30mg
