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Basic Muffins (with berry and oatmeal versions)

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Basic Muffins (with berry and oatmeal versions)  Recipe

This recipe is a taking-off point; use it to create your own favorite muffins by adding fruits and flavorings, nuts and vegetables, or substituting various grains. Muffins, being so easy and quick to make, are wonderful for experimenting. For instant gratification, of both the taste buds and the creative spirit, nothing beats a muffin!

From amaranth to teff, ancient grains offer a world of baking possibilities. Find out how to make this recipe using ancient grains in our complete guide to baking with ancient grains.

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At a glance

Prep
Bake
Total
Yield
24 mini or 12 standard
Nutrition information

Ingredients

Choose your measure:

Instructions

  1. Preheat your oven to 425°F. Lightly grease the cups of a standard 12-cup muffin pan. Or line the cups with papers, and grease the papers.
  2. Blend together the dry ingredients.
  3. Beat the liquid ingredients together — milk, oil or butter, eggs, and vanilla — until light.
  4. Pour the wet ingredients into the dry ingredients. Take a fork or wire whisk and blend the two briefly — about 20 seconds should do it. The secret to light and tender muffins lies in blending together the liquid and dry ingredients gently. It's OK to leave some lumps that look as if they want more stirring; they really don't. So, no matter how hard it is, resist the impulse.
  5. Fill the cups of the muffin pan two-thirds to three-quarters full. Sprinkle with sparkling white sugar, if desired.
  6. Bake the muffins for 15 to 20 minutes, or until a toothpick inserted into the middle of one of the center muffins comes out clean. Remove them from the oven, and as soon as you can handle them turn them out of the pan onto a rack to cool.

Nutrition Information

  • Serving Size 1 muffin
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 161
  • Calories from Fat
  • Total Fat 6g
  • Saturated Fat
  • Trans Fat
  • Cholesterol 47mg
  • Sodium 217mg
  • Total Carbohydrate 16g
  • Dietary Fiber 1g
  • Sugars 8g
  • Protein 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.