The best thing about this all-purpose muffin recipe is that there are many ways to customize it with your favorite flavors—we’ve included a bunch of ideas at the end of the recipe to get you started.
- Total Time: 1 hour
- Yield: 12 muffins
For the muffins:
- 1 ½ sticks (12 tablespoons) unsalted butter
- 2 large eggs
- ½ cup whole milk
- ½ teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¾ cup sugar
- ½ teaspoon kosher salt
- 1 ½ cups fresh or frozen blueberries, plus 1 teaspoon finely grated lemon zest
- 1 ½ cups semisweet chocolate chips
- 1 ½ cups chopped strawberries
- 1 cup chopped apples, plus ¼ teaspoon ground cinnamon
- 1 cup chopped banana, plus ½ cup chopped walnuts
Cut the butter into small pieces (about 1 tablespoon each), and place them in a large glass measuring cup with a spout. Microwave the butter at 50% power for 15 seconds at a time until most of it has melted and a few small pieces of butter remain. Stir the butter until the rest has melted.
Preheat oven to 375°F. Line a 12-cup muffin tin with silicone or paper muffin liners. Spray the liners with nonstick cooking spray.
In a medium mixing bowl, combine the melted butter, eggs, milk, and vanilla extract. Whisk until smooth.
In a large mixing bowl, combine the flour, baking powder, sugar, and salt. Whisk until combined. Using your (clean!) hand, make a well in the center of the flour mixture. Pour the egg mixture into the well. Using a rubber spatula, gently stir the ingredients just until all of the flour has been moistened (it’s better to undermix than overmix the batter, so it’s OK if a few lumps remain).
Stir in the optional mix-ins, if using.
Spoon the batter into the muffin liners, filling each about two-thirds full. Ask an adult to bake the muffins for 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan until room temperature, then remove the muffins from the liners and eat, or store in a container at room temperature for up to 2 days.
Now that you’ve mastered a basic muffin recipe, it’s time to play! Here are even more ideas for how to fancy-up your muffins with mix-ins and toppings.
Jammy muffins: When filling the muffin liners with batter, fill them halfway, then add 1 teaspoon of your favorite jam or preserves in the middle. Add the rest of the batter, making sure to cover the jam completely.
Lemon-poppy seed muffins: Add 1 tablespoon of finely grated lemon zest to the milk and egg mixture, and stir in 2 tablespoons poppy seeds when combining the wet and dry ingredients.
Whole-wheat muffins: Replace the 2 cups all-purpose flour with ¾ cup whole-wheat flour and 1 cup all-purpose flour.
Funfetti muffins: Fold ½ cup rainbow sprinkles into the batter in Step 5.
Pineapple coconut muffins: Add 1 cup drained, canned pineapple chunks to the wet ingredients and ½ cup coconut flakes to the dry ingredients before combining.
Corn muffins: Replace the 2 cups of all-purpose flour with ¾ cup yellow cornmeal and 1 cup all-purpose flour.