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5 from 1 vote

Basic Muffin Recipe (with Variations!)

My all time favorite muffin recipe. Add any kind of ingredients you like such as blueberries, apples, cinnamon or poppyseeds to create the kind of muffin you want. 
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Breakfast
Cuisine: American
Keyword: basic, Easy, freezer breakfast, Freezer Meal, healthy, moist, muffin recipe
Servings: 24 muffins
Calories: 252
Author: Karrie

Ingredients

Ingredients

  • 3 ½ cups flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 cups sugar
  • 1 ¼ cups butter softened
  • 2 whole eggs
  • 2 egg yokes
  • 1 tbsp vanilla
  • 1 cup milk
  • 1 cup greek yogurt or sour cream

Instructions

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Using a whisk is a fast method of sifting so really get some air into it.
  • In another bowl, whisk together yogurt and milk until smooth. Then add eggs and vanilla and whisk until smooth. 
  • In a stand mixer, fitted with paddle attachment cream butter and sugar on medium speed until light pale colored and fluffy, about 3-4 minutes. Scrape down sides of bowl often. 
  • Add 1/3 milk mixture, mix on low until just combined. I usually just pulse it for a few seconds. You do not want to overmix this or you'll end up with tough muffins. 
    Add 1/3 dry ingredient mixture, mix on low until combined. Then repeat! 1/3 liquid mix, combine, add 1/3 dry mix, combine, repeat. Lastly gently fold in any other flavors (see ideas below). 

Make it NOW:

  • Preheat oven to 400 degrees. Divide the batter into 24 muffin liners or into lightly greased muffin pan. Sprinkle sugar on top if desired. Bake in preheated oven 15 – 17 minutes until  golden and tester inserted into the center comes out clean. Allow to cool for 9-10 minutes, then serve.

Make it a Freezer Meal:

  • Option #1 – Bake all muffins, allow to cool completely (at least one hour). Indiviually wrap in plastic wrap (optional for extra air protection) and place into freezer safe gallon bag. Freeze. To Reheat: Cook in microwave until warmed through, or thaw on counter a few hours.
  • Option #2 - On a parchment lined cookie sheet use a ¼ cup sized cookie scoop and scoop balls on it or into silicone cups. Flash freeze until hard. Once frozen remove from freezer and place into freezer safe bag. Seal bag, removing as much air as possible and freeze. To Cook from Frozen: Transfer frozen batter balls to a lightly greased  muffin pan or place into liners. Without thawing, bake for 30-35 minutes until golden and tester inserted comes out clean. Let cool in pan on a wire rick for 9-10 minutes, then serve. 
  • Option #3 – Place muffin batter in gallon sized freezer bag. Press flat and freeze. To use thaw in refrigerator overnight, cut a corner off bag and pipe into muffin pan. Bake as directed in make it now above.

Muffin Flavor Ideas

  • Blueberries, Strawberries, Peaches or other fresh fruits: Add 1 cup (250 mL) fresh or frozen fruit. If using frozen fruit, it needs to be thawed, rinsed and dried for best results. 
  • Almond Poppy Seed: Add 1/2 tsp almond extract to liquid mixture in step 2 and 1/4 cup poppy seeds to dry mixture in step 1. Top each muffin batter with 1/2 tsp granulated sugar or sliced almonds for a delicious gourmet look. 
  • Chocolate Chocolate Chip: Add 1/4 cup cocoa powder to dry mix in step 1. Add 1 tbsp additional milk to wet mix in step 2. Then fold 2 cups chocolate chips into the batter.
  • Banana Pecan: Gently fold in 1 cup mashed bananas and 1/2 cup pecans, toasted and finely chopped to batter.
  • Apple Cinnamon: Add 2 cups finely chopped fresh apples, 1 teaspoon cinnamon and dash of nutmeg
  • Fig Raspberry Lavender: Gently fold in 2 cups diced fresh or dried figs, 2 cups fresh raspberries and 2 tsp dried lavender buds to batter

Nutrition

Serving: 1muffin | Calories: 252kcal | Carbohydrates: 31g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 178mg | Potassium: 98mg | Sugar: 17g | Vitamin A: 415IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1mg