These soft, fluffy, and moist muffins are perfect for breakfast, a snack, or dessert. This is a base muffin recipe that can be customized with different mix-ins like blueberries, chocolate chips, or nuts!
Yield: 12 muffins
Prep Time: 10 minutes
Bake Time: 18-22 minutes
Total Time: 30-35 minutes
Oven Temperature:375°F (190°C)
Ingredients
Dry Ingredients:
2 cups (250g) all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (100g) granulated sugar
½ cup (100g) brown sugar (for moisture and flavor)
Wet Ingredients:
½ cup (120ml) vegetable oil or melted butter
2 large eggs
1 teaspoon vanilla extract
¾ cup (180ml) buttermilk (or milk + 1 teaspoon vinegar)
Optional Mix-Ins (Choose One or More):
1 cup fresh or frozen blueberries
¾ cup chocolate chips
½ cup chopped nuts (walnuts, pecans)
1 teaspoon ground cinnamon (for a warm flavor)
Topping (Optional):
2 tablespoons coarse sugar for a crunchy top
Instructions
Step 1: Preheat the Oven & Prep the Pan
Preheat oven to 375°F (190°C).
Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
📌 Tip: Preheating the oven ensures a good rise!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and both sugars.
If using spices (like cinnamon), add them here.
📌 Tip: Sifting the flour makes the muffins lighter.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together oil (or melted butter), eggs, vanilla extract, and buttermilk until smooth.
📌 Tip: Use room-temperature eggs for better mixing.
Step 4: Combine Wet & Dry Ingredients
Gently fold the wet ingredients into the dry ingredients using a spatula.
Mix just until combined—do not overmix! The batter will be slightly lumpy, and that’s okay.
Fold in blueberries, chocolate chips, or nuts if using.
📌 Tip: Overmixing makes muffins dense instead of fluffy.
Step 5: Fill & Bake
Divide the batter evenly into the muffin cups, filling each about ¾ full.
Sprinkle with coarse sugar on top for a bakery-style crunch (optional).
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
📌 Tip: Start checking at 18 minutes to prevent overbaking.
Step 6: Cool & Serve
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Enjoy warm or at room temperature!
Flavor Variations
Banana Muffins: Replace buttermilk with 1 cup mashed ripe bananas.
