Basic Muffin Recipe

This easy basic muffin recipe will create batter that can then be used for hundreds of different muffins! Add blueberries, huckleberries, chocolate chips or nuts to make the best muffin recipe for breakfast or dessert.

We have used this basic batter a bunch of times. Using fresh fruit or peanut butter chips, either way they turn out delicious! Once you have this down pat you too can play around with it and figure out your favorite add in. Make as “regular” or muffin tops, either way they’re delicious.

If you like to tweak things depending on what your family is craving that morning, this is great. Throw in some chocolate chips, frozen blueberries, nuts, you know what I mean….. Regular take about 17 minutes, or this is how long to bake mini muffins quicker.

Muffin Batter Ingredients

You are going to want both Baking soda and Baking powder because they are leavening agents to make them fluffy and light.

All purpose flour is the base of dry ingredients you will start with and integrate before adding the wet to make the batter. You can use this flour substitute chart if you need another type.

Can you use whole wheat flour instead of all purpose to make muffins?

Take note that I have never used whole wheat flour to make these. That would alter the timing, texture, and may not bake properly at all if you swapped this out. If you want a healthier version, follow this blueberry bran muffinrecipe instead.

As for the Butter you do want salted, 1/2 cup, at room temperature. I prefer Kerrygold for the best richness and smooth texture.

Add light Brown sugar for a deep sweet, and a slight molasses flavor to it no matter what mix ins you add.

Your large Eggs should be added at room temperature ideally, whisked, and organic free range is the best for texture.

You want to add some fat which Sour cream, not light, or Greek yogurt is your best bet for this.

Vanilla extract I usually only add this when I’m making fresh fruit muffins, not chocolate chip

Milk 2% or whole is better, or use dairy free alternative

The biggest tip to take away is to make sure your butter and eggs are room temperature before you begin. In particular if you use cold butter your batter will be a bit chunky. Smooth is always best for consistency and looks. I started with this recipeand tweaked it a bit to come up with the base you see here.

I like to use my stand mixer to make things easier on me. When incorporating my berries or chips though I use a soft silicone spatula so they don’t break apart. There are a world of possibilities, you can look in the baking aisle to get some ideas but here are a few fun ones:

What can you add to muffin batter?

You can add more than one like in our apple zucchini muffins. If adding fruit you do want to make sure that you rinse and lay on a few paper towels to remove any excess liquid from being added into the batter. That would change the overall texture.

Can you add fresh berries?

You can see above we made huckleberry muffins, but have used blueberries just the same. 2 cups max is great and not overwhelming but makes them very moist and flavorful. If you do not want them to sink to the bottom, toss with flour or powdered sugar first. Slough off the excess and fold in at the end.

Can you add vegetables into muffins?

A key to this is to shred it over a wad of paper towels. That way they can absorb the liquid that comes out when you shred. In addition to that I wrap it up and squeeze over the sink to get almost all the water off of it. That way you get the taste and a bit of moisture in your sweet bread, but it won’t weigh it down.

The same goes for our pumpkin zucchini muffins. Just use this easy muffin recipe for nut, chocolate, or berry add ins. Just with those combinations there are hundreds of variations to be had!

How many chocolate chips should you add to muffin batter?

1 cup is usually just right no matter what flavor chips you want to use, or mix them up like chocolate AND peanut butter! Just fold in at the very end when your batter is incorporated and smooth and voila, you are set for a little dessert. You can use a different pan too like we did with our Muffin Mix Cake

How Long to Bake Muffins

Whether you are making chocolate chip or making Easy banana bread muffins you would bake for about the same time, just stay close near the end to test them. You are going to want to set to 18 minutes for regular size and then test at that time.

How do you know when muffins are done?

The most important thing to remember is to not bake them too long! Set your timer to the minimum suggested timing as each one is slightly different. You don’t want to open the door until the centers are peaked and no longer wet. Then check in the center with a toothpick, you do not want it dry rather with moist crumbs attached is ideal.

There are some things I do not add, like shredded zucchini or carrots. This tends to add a bit more moisture than I’d like so I follow more specific recipes for those like our moist zucchini bread recipe in muffin form.

Streusel Topping

The possibilities are endless for this too. Unlike cupcakes, muffins really don’t need a topping BUT it can take them to the next level if they do! You can make 1/4 cup of crumb topping for muffins to go on top or just sprinkle cinnamon and sugar on the top for some texture and added sweetness.