If you’ve followed me for any amount of time on Instagram, you know I love cooking. You may also know that I make muffins A LOT. They’re a family favorite. The kids love them and it’s a great way to use up ingredients. I’m a ‘use up what you have’ and ‘have fun making brand new concoctions’ kind of cook! Enter the best muffin recipe ever.
These are the best and easiest muffins to make! The ingredients are simple and extremely flexible. A lot of the ingredients you might already have at home or be sure to add them to your grocery list so you’re ready to make muffins this week.
This best muffin recipe ever would be perfect for Easter Sunday!
Here is your ingredient list!
- 1/2 c butter
- 1/2 c sugar
- 1 tsp salt
- 1 tbs vanilla
- 2 eggs (room temperature)
- 1/2 c. milk
- 2 c. Flour
- 1 Tbs baking powder
- Mix-ins (see notes below)
To make the best muffin recipe ever, follow these simple steps!
- Preheat the oven to 425.
- Melt in 1/2 c butter in a microwaveable bowl.
- Add 1/2 c sugar, 1 tsp salt. Give it a stir.
- Add 1 tbsp vanilla, 2 room-temp eggs, and 1/2 c milk. Stir it all together.
- Add 2 c. Flour and 1 Tbs baking powder.
- Add in mix-ins (see notes below)
- Use an ice cream scoop to scoop batter into twelve lined muffin tin.
- Put muffins in the oven at 425, for seven minutes.
- When the timer goes off reduce heat to 350 for another 7 minutes.
The beauty of this best muffin recipe ever is the flexibility! Don’t have milk? No problem. Need to use up some about to be too ripe fruit? Throw it all in. It’s fun to create new recipes and try different flavors together.
Here is just a partial list of all the add-in options or replacements we’ve made while making the best muffins ever!
- Creamer instead of milk
- Sour cream instead of milk
- Bananas and cinnamon
- Choc chips
- Almond flavoring
- Blueberries and juice and tons of one lemon
- Nutmeg and cinnamon sugar sprinkle on top
- Dried cranberries and juice and rind of an orange
- Pecans and maple syrup
- Apples and cinnamon
- Strawberry jelly
This muffin recipe is really hard to mess up. I use gluten-free flour (Cup4Cup or Bob’s Red Mill 1-to-1) most of the time. Regular flour works just as well. If I only have one egg, I add a little bit of milk or oil to thin out the batter. You want it to be thick but not runny.
I’ve used mini chocolate chips and pulled them out of the oven early to make “cookie dough” muffins. The kids loved them! Adding cocoa powder and chocolate chips to make double chocolate muffins is great too. If the add-ins stretch the batter, no problem. I’ve added up to three bananas and we just end up with a bit of extra.
You can double the sugar, adding brown sugar for a bit more depth if you like, or use stevia or another sugar replacement to cut down on sugar intake. My kids like a little bit of white sugar sprinkled on the top. It adds a bit of crispness to the bite!
There’s nothing like baking to teach you balance. You’ve got to get the basics in there, but from there, this best muffin recipe ever is pretty forgiving. It’s great if you want an easy to memorize recipe that you can whip up in a moment’s notice!
Make these muffins. I promise you won’t regret it! Snap a pic and share your fun concoctions with me on Instagram. Tag me @whitneyenglish, I’d love to see what you’re cooking up!
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