Classic Homemade Muffins: A Step-by-Step Guide

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs
1 cup milk
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract

Steps and instructions

Preheat your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners.
In a large bowl, combine the flour, sugar, baking powder, and salt.
In another bowl, beat the eggs. Then add the milk, melted butter, and vanilla extract. Mix well.
Pour the wet ingredients into the dry ingredients. Stir just until the dry ingredients are moistened. The batter will be lumpy, but that's okay. Do not overmix.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes, then remove them from the tin and let them cool completely on a wire rack.

Tools for making

Mixing bowl - A large bowl to combine the dry and wet ingredients.
Whisk - Used to beat the eggs and mix the wet ingredients.
Measuring cups - To accurately measure the flour, sugar, milk, and butter.
Measuring spoons - To measure the baking powder, salt, and vanilla extract.
Muffin tin - A 12-cup muffin tin to bake the muffins in.
Paper liners - Optional, but can be used to line the muffin tin for easy removal of the muffins.
Wire rack - To cool the muffins after baking.
Oven mitts - To handle the hot muffin tin when removing it from the oven.
Toothpick - Used to check if the muffins are done by inserting it into the center.

Recipe variations

Blueberry Muffins: Fold in 1 cup of fresh or frozen blueberries into the batter before baking.
Chocolate Chip Muffins: Add 1 cup of chocolate chips to the batter.
Banana Nut Muffins: Mash 2 ripe bananas and add them to the wet ingredients. Mix in 1/2 cup of chopped walnuts or pecans.
Lemon Poppy Seed Muffins: Add 2 tablespoons of fresh lemon juice and 1 tablespoon of poppy seeds to the batter.
Whole Wheat Muffins: Replace half of the all-purpose flour with whole wheat flour.
Gluten-Free Muffins: Use a gluten-free flour blend instead of all-purpose flour.
Vegan Muffins: Replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use dairy-free milk and substitute the butter with vegan butter or coconut oil.

Recipe overview

Get ready to bake up a batch of classic, golden-brown muffins with this simple and delightful recipe. These muffins are a perfect balance of sweet and savory, boasting a tender, moist crumb that is a pleasure to bite into. This recipe uses everyday ingredients and follows an easy mixing method, making it suited for beginners and experienced bakers alike. Expect to enjoy a warm, delicious muffin within the hour, as this recipe yields 12 servings and requires just about 35 minutes to prepare and cook. Serve these versatile muffins as a breakfast treat, an on-the-go snack, or a delightful dessert. Happy baking!

Common questions

Can I use a different type of flour?
Yes, you can experiment with different types of flour such as whole wheat flour or gluten-free flour blend. Keep in mind that it may slightly alter the texture and taste of the muffins.
Can I use a different sweetener instead of granulated sugar?
Absolutely! You can substitute granulated sugar with alternatives like brown sugar, honey, or maple syrup. Just be aware that it may affect the sweetness and moisture content of the muffins.
Can I use oil instead of melted butter?
Yes, you can replace the melted butter with an equal amount of vegetable oil or melted coconut oil. This substitution may result in a slightly different texture and flavor.
Can I add fruits, nuts, or chocolate chips to the muffins?
Of course! Feel free to customize your muffins by adding your favorite mix-ins. You can fold in fresh or dried fruits, nuts, chocolate chips, or even shredded coconut. Just keep in mind that additional ingredients may require adjustments to the baking time.
Can I make these muffins ahead of time?
Yes, you can make these muffins ahead of time. Once cooled, store them in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can freeze them for up to 3 months. Thaw them at room temperature or reheat them gently in the oven before serving.

Serving dishes and utensils

Mixing bowl - A large bowl for combining the dry and wet ingredients.
Whisk - Used for beating the eggs and mixing the wet ingredients.
Muffin tin - A 12-cup muffin tin for baking the muffins.
Paper liners - Optional, but can be used to line the muffin tin for easier removal of the muffins.
Spatula - For stirring the batter and scraping the sides of the bowl.
Wire rack - Used for cooling the muffins after baking.
Toothpick - Used to check if the muffins are done by inserting it into the center.
Oven mitts - To protect your hands when handling the hot muffin tin.

Origin stories

Muffins, in the form we often enjoy them today, are a distinctly American creation that arose in the mid-19th century. Early American muffins were made by adapting the British sweet bread recipe into something that could be baked in the tins used by the Dutch for making pastries. These early muffins were much flatter than the tall, domed versions we're familiar with today. However, the advent of baking powder in the 1850s allowed muffins to rise higher and become lighter. This revolutionized muffin-making, leading to the deliciously fluffy breakfast treats we enjoy today. One could say that the muffin's journey is a testament to the spirit of culinary innovation and adaptation!

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.