Easy Homemade Muffins

2013-04-26
  • Yield : 12 2-1/2 inch muffins
  • Servings : 12
  • Prep Time : 15m
  • Cook Time : 20m
  • Ready In : 40m

Easy Homemade Muffins is a simple, low sodium, muffin recipe that makes a variety of delicious muffins without additives, preservatives, and artificial colors and flavors in many store bakery and mass-produced muffins.

These easy homemade muffins can be frozen, thawed in less than 30 minutes at room temperature, and reheated in a microwave oven. I use 30 to 40 seconds on 60 to 70 percent power to warm 2 small muffins.

Type of Flour

All-purpose or pastry flour can be subtituted for all or part of the cake flour. Cake flour and pastry flour produce lighter texted, all-purpose flour a heavier texture.  All-purpose flour varies from region to region, so a little experimentation may be necessary to make light, tender muffins.

Secrets For Making Muffins

The secrets to light, moist, muffins is minimal mixing to reduce gluten formation and baking until a wood toothpick or cake tester comes out clean. Over baking produces dry muffins.

Yield

This recipe makes 12 small or 6 large muffins. You can also make miniature muffins. Mini muffin yield will vary depending on pan size.

This recipe can be doubled.

Photos: Small banana nut muffins, large apple muffins, and miniature blueberry muffins.

Other Muffin Recipes

Blueberry

Banana Nut Chocolate Chip

Easy Double Chocolate Muffins

Ingredients

  • 1 3/4 cups (240 g) cake flour
  • 1/3 to 1/2 cup (70-100 g) granulated sugar
  • 2 teaspoons (10 ml) baking powder
  • 1 large egg, lightly beaten
  • 3/4 cup (180 ml) whole or 2% milk
  • 1/4 cup (60 ml) vegetable oil (canola, soy)
  • Additional granulated sugar to sprinkle on top (optional)
  • Banana Muffins
  • Add 1 medium banana, diced or mashed
  • Banana Nut Muffins
  • Add to dry ingredients 1 medium banana, diced or mashed
  • 1/4 to 1/2 cup chopped walnuts or pecans
  • 1/4 teaspoon (1 ml) ground cinnamon
  • Apple or Pear Muffins
  • Add to dry ingredients 1/2 to 3/4 cup peeled, chopped apple or pear
  • 1/4 teaspoon (1 ml) ground cinnamon
  • 1/4 teaspoon (1 ml) ground nutmeg
  • Blueberry Muffins
  • Fold 3/4 cup fresh blueberries into batter
  • Date Nut Muffins
  • Fold into batter 1/2 to 3/4 cup chopped dates
  • 1/4 to 1/2 cup chopped walnuts or pecans
  • Oat Muffins
  • Replace 1/2 cup of flour with 1/2 cup of instant/quick cooking oats
  • Nut Muffins
  • Add to dry ingredients 1/4 to 1/2 cup chopped walnuts, pecans, hazelnuts or macadamia nuts

Method of Preparation

Step 1

Click for Step-by-Step YouTube video.

Step 2

Place oven rack in middle of oven and preheat to 375°F (190°C).

Step 3

In a large bowl, combine flour, sugar and baking powder using a large spoon. Make a well in the center.

Step 4

Combine milk, oil and egg. Add liquid to dry ingredients and sit just until moistened. Do not over stir. Batter will be thick.

Step 5

Spoon batter into muffin pan lined with paper liners or coated with grease or non-stick spray. Fill about two-thirds full. Sprinkle with granulated sugar for a crunchy topping if desired.

Step 6

Bake 15-20 minutes for small muffins and 20-25 minutes for large muffins or until a toothpick inserted into the center comes out clean. Do not over-bake or muffins will be dry.

Step 7

Transfer muffins to a wire rack, cool 5 minutes and serve.

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  • Whole Wheat Apple Muffins

  • High Protein Turkey & Mushroom Chili

Nutritional Info

This information is per serving.

  • Calories

    155
  • Calories from Fat

    50
  • Total Fat

    6g
  • Saturated Fat

    1g
  • Trans Fat

    0g
  • Cholesterol

    20mg
  • Sodium

    100mg
  • Carbohydrates

    23g
  • Dietary Fiber

    1-2g
  • Sugar

    9g
  • Protein

    1g
  • Serving Size:

    1 small muffin using base recipe