The Simplest Muffins

star rating (29) rate this recipe »
whole grain, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins

Recipe photo

Add whatever fruit or nuts (or chocolate chips?) you like to this tasty whole-grain muffin. Read our blog about these muffins, with additional photos, at Flourish.

The Simplest Muffins

star rating (29) rate this recipe »
whole grain, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 01/01/2010



Preheat the oven to 425°F. Lightly grease a 12-cup muffin pan; or line it with papers, greasing the papers.

1) Whisk together the flour, oats (or Hi-maize Fiber), sugar, salt, baking powder, cinnamon, and additions of your choice: dried fruit, nuts, and/or chips.

2) In a separate bowl, whisk together the milk, vanilla, butter or oil, and eggs.

3) Pour the wet ingredients into the dry, and mix until just blended.

4) Scoop the batter into the prepared pan, filling each cup three-quarters full. Sprinkle tops of muffins with coarse sparkling sugar, if desired.

5) Bake the muffins for 15 to 18 minutes, till they're set and a light golden brown.

6) Remove the muffins from the oven, and let rest in the pan for 5 minutes before turning out to cool completely on a rack. Serve warm.


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  • star rating 04/30/2015
  • Erica from Allentown, PA
  • These muffins are fantastic! I've been needing to incorporate baked milk into my diet (long story), and decided muffins were the way to go, so I've been eating one daily for breakfast. I use whole grain spelt instead of white whole wheat, I only use 2 eggs (because that's all I had the first time I made them and they came out so well), oil instead of butter, and only about 2 oz. of sugar in the batter, plus the sprinkled stuff on top. I use about half finely chopped walnuts and 1/2 chopped dates for my add-ins, and then in addition to being delicious and healthy they remind me of my grandmother's date bars. I am not one to generally make the same recipe over and over (I like to try new things), but these are so great I haven't made a different muffin in several months now!
  • star rating 01/06/2015
  • Hannah from New Hampshire
  • Pretty mediocre. I made both chocolate chip and cappuccino chip muffins using this recipe, and neither are very good. They are both pretty flavorless, and a weird, almost rubbery texture, rather than the fluffy texture that I had anticipated. Too bad, because KAF recipes usually turn out perfect! At least they were easy to make!
    We are sorry to hear this recipe did not meet expectations. If you would like to discuss it further with a baker feel free to call 1-855-371-BAKE. Elisabeth@KAF
  • star rating 11/22/2014
  • Julia from Pennsylvania
  • For the mix-ins I added cranberries and white chocolate, which paired nicely together. But, the muffins were very dry, chewy, and had no flavor. They also stuck to the wrapper. Sounds like there was a bit too much flour in the batter. It can vary quite a bit based on your method of measurement. In addition, try spraying the liners before you fill them to ensure easy release. Happy baking! Laurie@KAF
  • star rating 08/10/2014
  • Sebesa from Dayton, Ohio
  • I bake bread, so I tend to prefer the 'recipes with options'. You can make this recipe simple with no 'add-ins' or add fruit/nuts, whatever is on sale or in season. This recipe is never the same twice....and never boring. I baked this recipe as a breakfast muffin 'experiment'. No add-ins, and used Coconut cooking spray to keep it from sticking to my Wilton large muffin tin. Its larger than 'average-sized' muffins, but not 'double'. I made 6 instead of the listed 12, and baked for 18 minutes. they came out golden and done in the middle. They tasted sweet and slightly cinnamon-y, but not overly sweet. Not too heavy, like bread or too light, like buns...moist, not dry. And 22 minutes from prep to cooling rack is just perfect for a sunday. I'm only limited by whats in my cabinets and how much time I want to put into them.
  • star rating 04/07/2014
  • DeDe from New Orleans, Louisiana
  • This is a great recipe. Easy to follow and you can practically use anything in your pantry and add it to the "mix." I used chopped dried fruit this time but who knows next: toasted pecans and brown sugar on top? I did use veg oil instead of butter and, well, butter always tastes nicer. The only reason I didn't give it a 5 is because the King Arthur Chocolate Breakfast Muffin is a 5 and so far, nothing is as good as those. But I'll keep baking! Thank you, King Arthur.
  • star rating 03/08/2014
  • viking628 from KAF Community
  • I like this recipe because of the simplicity of it. i found it to be slightly dry and somewhat dense. I used all purpose flour and Saigon Cinnamon (not a taste for everyone but more cinnamon flavor). I made one batch with all chocolate chips and one with craisons. I'm thinking this recipe without the cinnamon, might have great potential for a savory muffin with bacon and onions as an example. Thanks for the recipe, KAF
  • star rating 01/21/2014
  • Dana from Israel
  • I've been searching for something new to make for Tree New Year, and decided to test whether "simplest is best" is still true. Well, it is! I love this versatile recipe. I used walnuts and halawi dates, both the vanilla and the cinnamon plus some lemon zest, and half whole wheat flour and half unbleached. I wanted parve so I used oil and replaced the milk with fresh-squeezed orange juice. I baked in a mini-muffin pan and got 36 lovely little muffins which I brushed with a lemon-juice-powdered-sugar glaze. The family loved them. Took half to work the next morning and watched them disappear in minutes. This recipe is a keeper. Next time I'd like to try a combination of cranberries and pine nuts. Thanks!
  • 12/05/2013
  • Rebecca from Boston
  • Quick question- which works better, using butter or vegetable oil? How does using one versus the other change flavor and texture?
    Melted butter or vegetable oil are suggested for this recipe. Choose the fat that pleases your family in terms of taste and texture - this may require two bakes to decide? Enjoy your home kitchen experiment! Irene@KAF
  • star rating 02/14/2013
  • Bob from Moose Country
  • Terrific muffins. Easy to make, and a spectacular way to get whole grains and fiber.
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