basic muffin batter recipe

4.8 from 746 votes

A simple and versatile muffin batter recipe that serves as a base for various muffin flavors. This recipe makes 12 standard muffins.

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Prep Time15 mins

Cook Time25 mins

Resting Time0 mins

Total Time40 mins

Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Muffin Batter

3 cups all-purpose flour

1 1/2 cups granulated sugar

1/2 cup unsalted butter

2 large eggs

1 1/2 tsp baking powder

1/2 tsp salt

1 1/2 cups milk

1 tsp vanilla extract

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).

2Line a 12-cup muffin tin with paper liners or grease it well.

3In a large mixing bowl, cream together the butter and sugar using an electric mixer until the mixture is light and fluffy.

4This should take about 2 to 3 minutes.

5Beat in the eggs, one at a time, mixing well after each addition.

6Stir in the vanilla extract.

7In a separate bowl, combine the flour, baking powder, and salt.

8Gradually add the dry ingredients to the wet ingredients, alternating with the milk.

9Begin and end with the dry ingredients, mixing just until combined.

10Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

11Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

12Remove the muffins from the oven and let them cool in the pan for 5 minutes.

13Then, transfer them to a wire rack to cool completely.

🔧Equipment

Mixing bowl

Muffin tin

Oven

Electric mixer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add mix-ins like chocolate chips, fruit, or nuts to customize your muffins. For a healthier option, substitute whole wheat flour for all-purpose flour.

This basic muffin batter recipe is a game-changer for any occasion. Whether you’re hosting a family gathering or just need a quick breakfast on-the-go, these delicious treats are sure to please.

Plus, they’re incredibly easy to make and can be customized with your favorite mix-ins or toppings. Try adding nuts, chocolate chips, or dried fruit to give them an extra boost of flavor.

❓ Frequently Asked Questions About Basic Muffin Batter

What is the best type of flour to use in this recipe?

I prefer to use all-purpose flour, but you can also use whole wheat flour or a combination of both for a nuttier flavor. Keep in mind that whole wheat flour may affect the texture of the muffins slightly.

Can I substitute sugar with honey or maple syrup?

Yes, you can use honey or maple syrup as a substitute for sugar, but keep in mind that they have a stronger flavor than sugar and may affect the overall taste of the muffins.

How do I store leftover muffins?

You can store leftover muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. Simply thaw frozen muffins overnight in the refrigerator or reheat them in the microwave.

Can I make these muffins gluten-free?

Yes, you can make these muffins gluten-free by substituting all-purpose flour with gluten-free flour and using xanthan gum as a binding agent.

How do I ensure my muffins are evenly baked?

To ensure even baking, make sure to not overmix the batter and bake the muffins at the same temperature throughout.

basic muffin batter recipe

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