Very Basic Muffins

22 Jul

This is a standard muffin recipe, to which you can add pretty much anything you like.  Muffins are quick, easy, cheap, and portable.  I’ll take a few to work with me in the morning if I don’t have time to eat breakfast at home.  Pictured: Blueberry-cranberry muffins with cinnamon sugar.  Worth noting: these muffins are not cake in a muffin shape (I don’t know why store-bought muffins are increasingly like this, but they are)– they are muffins.  *Ahem*


Prep: 5 minutes

Bake:20-25 minutes

Makes: 12 muffins


  • 1 egg
  • 1 cup milk
  • 1/4 c. canola oil
  • 2 cups flour
  • 1/4 cup sugar
  • 3 tsp baking powder
  • 1 tsp salt
  • ingredients for variations (see below)
  1. In a mixing bowl, mix together wet ingredients thoroughly.
  2. Mix in dry ingredients just until moistened; batter should be a little lumpy- don’t over-mix it.
  3. Add variation ingredients, such as blueberries.
  4. Put paper muffin cups in a muffin pan, then add batter until the cups are about half full.
  5. If you want something on the top of your muffins, like cinnamon sugar, nuts, brown sugar, or cheese, sprinkle it on top of the batter
  6. Bake for 20-25 minutes or until a toothpick comes out clean.
  7. EAT!


  • Mixers like blueberries, cranberries, walnuts, cheese, etc. – add a cup to the batter
  • Surprise muffins- fill the muffin cups 1/4 of the way with batter, add a tsp of jam, and fill the muffin cups with batter to the halfway point.  You can also use nutella or peanut butter.
  • Herb muffins- Add about a tablespoon of herbs, to taste–to your batter

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