Veerendra Geryak

This basic muffin recipe is simple yet soft and buttery. The simple muffin base is easy to make and it can be flavored with a variety of mix-ins. You’ll be sinking your teeth into buttery, soft muffins in no time!

I’m adding to my baking basics series with a plain muffin recipe that is great as it is or flavored with your favorite mix-ins. Try making cranberry orange muffins with this recipe. It’s superb!

Muffins fall into the “quick bread” category and are essentially flavored pancake batter that’s baked in muffin tins.

The traditional ratio for muffins and quick bread is 2 parts flour, 2 parts liquid, 1 part egg, and 1 part butter.

I’m not a fan of muffins baked this way because they are too soft and spongy. I prefer my muffins to be dense but soft in the middle and crisp on the top.

I started with the basic muffin ratio and adjusted the ingredients until I achieved the texture I prefer.

Plain muffins call for standard pantry ingredients. You most likely have these on hand already. Let’s go over what you need…

This recipe is so quick and easy, you could do it with your eyes closed! Not really, but you know what I’m trying to get at here. You need two bowls, a whisk, and a spatula. That’s it!

The Batter – A Basic muffin batter shouldn’t be too sweet. A good rule of thumb is to use as much sugar as butter. And take care not to over mix when combining the ingredients.

It’s as easy as it sounds. Place the flour, sugar, baking powder, and salt in a small bowl and use a whisk to stir until everything is well combined.

Important note: Make sure you properly measure the flour before you begin. Don’t scoop the flour out of the container with the measuring cup. Flour compacts and you’ll end up with too much flour this way.

Instead, fluff the flour with a fork and lightly spoon it into the measuring cup. Use the back of a knife to level off the cup.

The eggs and milk must be at room temperature. Set them out 30 minutes to 1 hour before you begin making the muffins.

I prefer to use melted butter that has cooled. It’s important to let it cool so it doesn’t scramble the eggs when you mix them together.

In a large bowl, add the melted and cooled butter, eggs, and milk. Use the whisk to stir until everything is well combined.

Dump the flour mixture into the butter mixture. Use a silicone spatula to fold the two mixtures together just until all the flour is moistened.

You want to be extra careful here because over mixing will result in a tough, chewy muffin. Once you see no visible streaks of dry flour, stop stirring!

It’s okay if the batter is lumpy. That’s completely normal for muffins.

Line a muffin pan with paper liners or you can lightly grease the muffin cups.

Divide the batter evenly between 12 muffin cups and bake for 20-25 minutes. The muffins are done when a toothpick inserted into the center comes out with only a few moist crumbs attached.

You can mix in different extract flavors, your favorite fruit, nuts, even savory options. The possibilities are endless with this base recipe, but here are a few to get you started:

If you like this basic muffin recipe, try these others:

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