Basic Easy Muffin Recipe with Variations

Easy muffin recipe with variations you can use to make just about any type! Add berries or chocolate chips and the possibilities are endless. Basic, simple and versatile whether you want to make regular size, mini or blueberry muffin tops.

Basic Muffin Recipe with Variations

We have used this basic muffin 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.

Easy Muffin Recipe for Kids

The ingredients for this easy muffin recipe are quite simple. 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 recipe and tweaked it a bit to come up with the base you see here.

How do you make a small batch of muffins?

If you want to know how to half a recipe to make less, read this post. Tip: Spray your pan with non stick spray to clean a pot.

It is quite easy to make a smaller batch for just 4-6 of you instead of a whole dozen or more. Using good ol’ fashioned elbow grease that is fine too. A mixer isn’t entirely necessary but it sure makes the job quick and easy.

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.

• Fresh berries tossed with a bit of flour to coat so they don’t sink
• Chocolate chips or small candies
  • peanut butter chips
  • butterscotch chips
  • crushed Andes mints
• Crushed nuts
• Lemon or orange zest
• Poppy seeds

You can add more than one too 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.

Ingredients in Basic Muffins

• Baking soda and Baking powder are leavening agents
• All purpose flour is the base of dry ingredients
• Salt just a tad
• Butter salted, 1/2 cup, room temperature
• Brown sugar for a deep sweet
• Eggs at room temperature
• Sour cream not light, or Greek yogurt will work
• 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

How do you add fresh berries to muffins?

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.

In this base it also calls for sour cream. If you don’t have that on hand, you can use Greek yogurt instead. I had a coconut style once and that works with all other flavors! Get your muffin pan ready and preheat the oven to 425 and follow along. 😉

How to Make Muffins From Scratch

1. In a bowl mix dry ingredients together.
2. A large bowl will be needed to mix wet ingredients together too. Make sure butter and eggs are room temp. before adding those in. Add 1 egg in at a time.
3. Gently incorporate your berries or chips into the batter.
   • if making Easy banana bread muffins you would want to mash with a little bit of chunks and then gently incorporate.
4. Fill 3/4 cup full in each muffin hole.
5. Bake at 425 for 5 minutes
6. Then turn down to 350 and continue baking for approx. 12 minutes.
7. You do not want to over bake them.
8. Take out when muffin springs back when gently touched in the middle.

If I am using berries I generally add in vanilla extract. If I am using chips I don’t. That is personal preference really but I think fruit calls for it, not chocolate.

How do you bake moist muffins?

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.

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.

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 muffin recipe instead.

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.

How to add shredded 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.

Muffin topping ideas