Standard Muffin Recipe - The Wholesome Dish (2024)

Standard Muffin Recipe – A plain muffin batter is added to a muffin tin, then you can add your favorite flavors (fruit, nuts, chocolate, etc.) to each muffin. Great for kids and guests because everyone gets to choose the type of muffin they want.

Standard Muffin Recipe - The Wholesome Dish (1)

About a year ago, I noticed severalrecipes trending on Pinterest involving pancake batter and muffin tins. Some people called them puffins, some people called them individual baked pancakes. The generalidea was totake pancake batter and pour it into a muffin tin, then top the batter with your favorite flavors (fruits, nuts, chocolate chips, oats, etc.) and bake it. I thought it was a great idea, so I tried it. Unfortunately, I didn’t really like it. The thing about pancake batter is,it’s not very good on its own. That’s probably why most people douse their pancakes in lots of maple syrup. Even when I added syrup to the baked pancakes, or whatever you want to call them, they still weren’t my favorite.

But, I still really liked the idea of being able to use a bunch of different flavors/toppings to add to one standardbatter. The batter just needed to taste better.So why not use the muffin tin for it’s actual purpose, making muffins!Muffin batter is lighter and sweeter; and you can still add all of your favorite additional ingredients to it.

This is great forhouse guests, kids, and picky eaters because everyone can choose theirfavorite flavor of muffin to make. It’s also a great way to get creative in the kitchen. I tried a lot of different flavor combinations and some of the ones that sounded a little strange ended up being great, like dried cranberry and sweetened coconut.

Standard Muffin Recipe - The Wholesome Dish (2)All you do is follow the standard muffin recipe below, fill a muffin tin with the batter, and top with your favorite muffin flavors/additions.Use a toothpick to push the additional ingredients down into the batter and swirl them around a bit. This way the additional ingredients are spread throughout the muffin and don’t just sit on top of it, as you can see in the blueberry muffin pictured on the right. Then, just bake and cool the muffinslike any other muffin recipe. Standard Muffin Recipe - The Wholesome Dish (3)The amount of additional ingredients you add is up to you, if you like lots of chocolate chips in your muffins, then add lots of chocolate chips. I ended up using about a tablespoon of each additional ingredient.

I experimented with lots of different flavor additions for this standard muffin recipe. Here are a few that I tried: blueberry (pictured on the right), banana nut, chocolate chip, dried cranberry & sweetened coconut, mango & sweetened coconut, Peanut butter & jelly, and brown sugar & oats.

Standard Muffin Recipe - The Wholesome Dish (4)

Standard Muffin Recipe - The Wholesome Dish (5)This brown sugar and oats muffinwas another one of my favorites. The brown sugar addition really sweetened it up.

I do have a suggestion for your flavor additions. If you are adding an ingredient that is not very sweet, like blueberries, you may want to roll that ingredient around in a little sugar before you add it to the batter.

Find more of my recipes on TikTok

Standard Muffin Recipe - The Wholesome Dish (6)

4.95 from 51 votes

Standard Muffin Recipe - A plain muffin batter is added to a muffin tin, then you can add your favorite flavors (fruit, nuts, chocolate, etc.) to each muffin. Great for kids and guests because everyone gets to choose the type of muffin they want.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Video

Servings 13 muffins

Rate the RecipePrint Recipe

Ingredients

  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ½ cup granulated sugar
  • 1 cup skim milk, or your preferred milk/milk alternative
  • 1 tsp. vanilla extract
  • 1 large egg
  • ¼ cup canola or vegetable oil
  • cooking spray

Instructions

  • Preheat oven to 400 degrees. Place muffin liners in a muffin tin and spray with cooking spray.

  • In a large bowl, add the flour, baking powder, and salt. Stir to combine.

  • In another bowl, add the sugar, milk, vanilla, egg, and oil. Whisk to combine.

  • Add the wet ingredients to the dry ingredients. Stir until just combined; batter should be lumpy. Do not over mix.

  • Fill the muffin liners ¾ of the way up.

  • Add your favorite muffin flavors/additions (fruit, nuts, chocolate chips, oats, etc.). Take a toothpick and push the additional ingredients down into the batter and swirl them around a little.

  • Bake for 20 minutes. Let cool for 5 minutes before serving.

Notes

If you are going to use a muffin addition that is not very sweet, like blueberries, it would be a good idea to roll that ingredient around in a little bit of sugar before you add it to the muffin batter.

The baking powder will start to react as soon as the wet ingredients are added to the dry ingredients. So, it's a good idea to have all of your additional ingredients prepared (ie. fruit peeled and chopped) before the batter is made.

Nutrition

Serving: 1muffin | Calories: 152kcal | Carbohydrates: 23.7g | Protein: 3.1g | Fat: 4.9g | Saturated Fat: 0.5g | Fiber: 0.5g

Course Bread/Muffin, Breakfast, brunch

Keyword basic muffin recipe, muffins, standard muffin recipe

Cuisine American

Author Amanda Finks

Tried this recipe?

Let us know how it was by leaving a review or sharing on Instagram with the tag #thewholesomedish!

Standard Muffin Recipe - The Wholesome Dish (2024)

FAQs

What is the secret to moist muffins? ›

How to Make Homemade Muffins Moist: Our Top Tips
  1. Tips to Make Homemade Muffins Moist.
  2. Keep Wet and Dry Ingredients Separately.
  3. Add All Flavorings Last.
  4. Consider Paper Liners.
  5. Don't Overfill the Muffin Cups.
  6. Check the Temperature of Your Oven.
  7. Test if Muffins Are Fully Cooked.
  8. Top Your Muffins with Flavor.
Aug 9, 2021

What is the general ratio of flour to water in a muffin? ›

The magic ratio for muffins in 2:2:1:1. This means 2 parts flour to 2 parts liquid to 1 part fat to 1 part eggs. The really important part is remembering to use the same unit of weight for each part!

What is the most important rule to follow when baking muffins? ›

The number one rule for successful muffins is: Don't over-mix the batter. Use a rubber spatula to quickly fold (gently stir) the liquid ingredients into the dry ones. A few streaks of flour still showing is okay, especially if you plan to add in extra ingredients like fruits and nuts.

Is it better to use butter or oil in muffins? ›

Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

What makes a good muffin? ›

10 tips for perfect muffins
  1. Mix wet and dry separately. To prevent the mix from being overworked, first mix the wet ingredients together in one bowl and mix the dry ingredients in another. ...
  2. Don't over stir. ...
  3. Add your flavours last. ...
  4. Line the pan. ...
  5. Use an ice cream scoop. ...
  6. Don't overfill. ...
  7. Add a flavourful sprinkle. ...
  8. Fill up the pan.

What are the 2 main types of muffins? ›

There are two types of muffins: bread-like and cake-like. Each type has its own technique for mixing the batter. Less sugar and butter makes a bread-like muffin. A higher sugar and butter content makes a cake-like muffin.

How do you make muffins rise higher? ›

Start the oven on high

Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.

What is the formula for muffins? ›

Muffins fall into the “quick bread” category and are essentially flavored pancake batter that's baked in muffin tins. The traditional ratio for muffins and quick bread is 2 parts flour, 2 parts liquid, 1 part egg, and 1 part butter. I'm not a fan of muffins baked this way because they are too soft and spongy.

Should you beat eggs before adding to muffin mix? ›

Beating the eggs adds air to the egg whites and should lift the batter, though how much depends on what other ingredients are in your recipe. Heavier ingredients, such as oatmeal, will lessen the egg whites' leavening effect.

What happens if you over stir the muffin mixture? ›

Realize that overmixing can cause muffins to be tough, bake unevenly, create elongated holes (or tunnels) and/or form peaked tops.

What is the most common flaw when baking muffins? ›

Overmixing is a common problem with muffins. First combine dry ingredients, mixing well. Then combine liquid ingredients, mixing well. Finally combine dry and wet ingredients, by hand, using only 15 to 20 light strokes.

Should I bake muffins at 350 or 375? ›

Ideal Muffin Cooking Temperature

That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit. Setting your oven to this temperature will almost always produce a well-cooked muffin recipe.

What are 2 characteristics of a good muffin? ›

  • High-quality muffins have a thin, evenly browned crust.
  • Top is symmetrical, but looks rough.
  • When broken apart, texture is uniform and crumb is tender and light.

How do you add moisture to muffins? ›

Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.

How do you moisten baked muffins? ›

Use a steamer

Steaming is a great way to add moisture to past-their-prime muffins. And according to a TikTok user, you should also be steaming your muffins when you bake them since the hot air and steam allow more time for the centers to rise, resulting in tender and airy muffins.

Why are bakery muffins so much better? ›

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much. What is this?

Should you let muffin batter rest? ›

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

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