Basic Muffin Recipe


Basic Muffin Recipe

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Course Breakfast, Dessert
Servings 12 muffins


  • 2 2/3 cup all-purpose flour spoon and level method
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1/4 cup unsalted butter
  • 1/4 cup canola oil, or other flavorless oil (not olive oil)
  • 2 large eggs
  • 1 1/2 cup vanilla yogurt (I prefer Greek)
  • 2 tsp vanilla extract


  • Preheat oven to 425 degrees Fahrenheit. Spray a muffin pan with cooking spray and line with paper cups. Spray the paper cups as well.
  • In a medium saucepan, melt butter and let get lightly browned and nutty smelling. Remove from heat and let cool for 5 minutes.
  • In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
  • In a medium mixing bowl, whisk together both sugars and eggs until thickened and well combined, about 45 seconds. Whisk in the browned butter and canola oil. Add yogurt and vanilla. Continue whisking until well combined.
  • Using a rubber spatula, gently fold the wet ingredients into the dry ingredients by using only 13 strokes. It is OK for some of the flour mixture to not be fully combined. Batter should be lumpy!
  • Scoop batter into prepared cups. Fill completely.
  • Bake at 425 for 5 minutes then reduce the heat to 375 degrees and continue to bake for 20-22 minutes or until golden and a toothpick inserted in the center comes out with a few moist crumbs.


  • Ultimate Chocolate Chip Muffins: once the batter is made, after 10 strokes gently fold in 1 ¼ c. of semi-sweet chocolate chips and ¼ c. of mini chocolate chips using only 3 more strokes to achieve the optimal 13.
  • Lemon Blueberry Muffins: add 1 Tbsp. fresh lemon juice along with the vanilla. Toss 1 pint of FRESH blueberries and the zest of 1 lemon in 1 Tbsp. flour and add in during the last three strokes.
  • Cinnamon Streusel Muffins: after 10 strokes, gently fold in 1 ¾ c. cinnamon chips. To make the topping, combine 1/3 c. granulated sugar, 1/3 c. brown sugar, ¾ tsp. ground cinnamon, 1/8 tsp. salt, 1stick of melted butter and 1 ¾ c. cake flour. Sprinkle liberally on to each filled muffin cup before baking. Bake at 375 degrees for 15-18 minutes. For quick bread, pour half of the batter into a prepared loaf pan, sprinkle half of the streusel mixture evenly on top of batter. Pour remaining batter over the streusel mixture. Finish by sprinkling with remaining topping. Bake for 25 minutes, then check. Could take up to 45minutes to bake completely depending on the size of the loaf pan. A toothpick should come out with a few moist crumbs when done.
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