Zero PointRecipeWW DietWW Recipes

Freshly Baked Muffins

Updated on 4 min read
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🍽 Recipe Card

Hook:
Fluffy, moist, and perfectly golden muffins fresh from the oven — a classic treat that’s easy to customize and perfect for breakfast or a snack!

Servings & Timing:

  • Servings: 12 muffins
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Dietary Badges: Vegetarian, can be made gluten-free and dairy-free (see notes)

Ingredients:

  • All-purpose flour (or gluten-free flour blend)
  • Baking powder
  • Baking soda
  • Salt
  • Granulated sugar
  • Eggs
  • Milk (dairy or plant-based)
  • Vegetable oil or melted butter
  • Vanilla extract
  • Optional add-ins: blueberries, chocolate chips, nuts, cinnamon

Instructions:

  1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In another bowl, beat eggs with milk, oil, and vanilla extract until combined.
  4. Pour wet ingredients into dry and gently fold until just combined — don’t overmix!
  5. Fold in optional add-ins like blueberries or chocolate chips if using.
  6. Divide batter evenly among muffin cups, filling about 2/3 full.
  7. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Additional Notes:

  • For dairy-free, substitute milk with almond or oat milk and use oil instead of butter.
  • For gluten-free, use a 1:1 gluten-free flour blend.
  • Mix-ins can be swapped or combined to suit your taste.

Introduction

There’s nothing quite like the smell of freshly baked muffins wafting through your kitchen. Whether it’s a quick breakfast on-the-go or a cozy afternoon snack, muffins are a timeless favorite that’s easy to make and endlessly adaptable. This basic muffin recipe is my go-to because it’s simple, reliable, and welcomes all your favorite add-ins. Plus, it comes together in under 40 minutes — perfect for busy mornings or last-minute guests!

Step-by-Step Cooking Guide

Step 1: Prep the Oven and Tin
Preheat your oven to 375°F (190°C). Line your muffin tin with paper liners or grease it lightly.

Tip: Using liners makes cleanup easier and keeps muffins from sticking.

Step 2: Mix Dry Ingredients
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until evenly combined.

Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs, milk, oil, and vanilla extract together until smooth.

Step 4: Combine Wet and Dry
Pour the wet mixture into the dry ingredients and fold gently using a spatula just until combined. Avoid overmixing to keep muffins tender.

Step 5: Add Your Favorite Mix-Ins
Fold in blueberries, chocolate chips, nuts, or cinnamon as desired.

Step 6: Fill Muffin Cups
Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.

Step 7: Bake
Bake for 18–20 minutes, until golden brown and a toothpick comes out clean.

Step 8: Cool
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.

Ingredient Insights & Substitutions

  • Flour: All-purpose flour gives a classic texture; gluten-free blends can substitute easily.
  • Leavening: Baking powder and soda provide lift — make sure these are fresh!
  • Fat: Oil keeps muffins moist; melted butter adds richness and flavor.
  • Milk: Dairy or plant-based milk works well — almond, oat, or soy are great alternatives.
  • Add-Ins: Fresh or frozen berries, nuts, or spices add flavor and texture.

Recipe Variations & Serving Ideas

  • Blueberry Muffins: Add 1 cup fresh or frozen blueberries.
  • Chocolate Chip: Stir in ¾ cup chocolate chips.
  • Banana Nut: Mash 1 ripe banana and add ½ cup chopped walnuts. Reduce sugar slightly.
  • Spiced: Add 1 tsp cinnamon and ¼ tsp nutmeg for a cozy twist.

Serve muffins warm with butter, jam, or alongside a cup of coffee or tea.

Storage & Make-Ahead Tips

  • Store: Keep muffins in an airtight container at room temperature for up to 3 days.
  • Freeze: Freeze muffins individually wrapped for up to 3 months. Thaw at room temperature or microwave briefly.
  • Make Ahead: Batter can be prepared a day in advance and refrigerated; stir gently before baking.

Nutrition Snapshot (Per Muffin Approximate)

  • Calories: 180
  • Protein: 4g
  • Carbs: 25g
  • Fat: 7g
  • Dietary Tags: Vegetarian, can be gluten-free and dairy-free

FAQs

Q: Can I use frozen berries?
A: Yes! Add them directly to the batter without thawing. Toss them in a little flour first to prevent sinking.

Q: Why are my muffins dense?
A: Overmixing can cause dense muffins. Mix just until combined and avoid overbaking.

Q: Can I double the recipe?
A: Yes, just double all ingredients and bake in batches or use two muffin tins.

Personal Note

I love this muffin recipe because it’s flexible and forgiving — perfect for experimenting with whatever you have on hand. Plus, they’re a warm hug in baked form that never fails to brighten a morning!

Let’s Connect!

Try these muffins and share your favorite add-ins or tweaks below! Don’t forget to tag me on social media if you bake a batch — I can’t wait to see your delicious creations.

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