Here’s a simple recipe for freshly baked muffins — soft, fluffy, and perfect for breakfast or a snack 🧁✨.
Ingredients (makes 12 muffins)
- 2 cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup milk
- ⅓ cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- Optional add-ins: blueberries, chocolate chips, chopped nuts, or diced fruits
Instructions
1. Preheat oven
- Preheat oven to 190°C (375°F).
- Line a muffin tin with paper liners or grease with butter.
2. Mix dry ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Mix wet ingredients
- In another bowl, combine milk, oil, egg, and vanilla extract.
4. Combine
- Pour wet ingredients into dry ingredients.
- Stir gently until just combined — don’t overmix, a few lumps are okay.
- Fold in optional add-ins like blueberries or chocolate chips.
5. Fill muffin tin
- Divide batter evenly among 12 muffin cups, filling about 2/3 full.
6. Bake
- Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
7. Serve
- Enjoy warm or at room temperature.
- Optional: top with butter, jam, or a drizzle of glaze.
💡 Tips
- For extra fluffy muffins, sift the flour before mixing.
- Substitute milk with yogurt or buttermilk for a tangy flavor.
- Store cooled muffins in an airtight container for 2–3 days, or freeze for up to 1 month.
I can also give you a quick 10-minute microwave mug muffin version if you want a single-serving option.
Do you want me to share that quick mug muffin recipe?
