Menu Enter a recipe name, ingredient, keyword...

Basic Breakfast Muffins

By

Warm up your mornings with a basket full of baked treats. All you need is this simple recipe and you’re golden.

Variations:

Start with this Basic Breakfast Muffins recipe and then mix things up with these eight variations! (You know what they say about variety ...)

Cinnamon Sugar:

Sprinkle muffin tops with a mixture of 3 Tbsp sugar and 1 tsp cinnamon before baking.

Blueberry Streusel:

Stir 1 cup blueberries into batter. Before baking, top muffins with streusel: Combine ¼ cup flour, ¼ cup brown sugar, ½ tsp cinnamon, and 2 Tbsp cold cubed butter.

Oatmeal Raisin:

Stir 1 cup raisins into batter and sprinkle muffin tops with rolled oats.

Raspberry Almond:

Fill muffin cups a third of the way with batter and spoon 1 tsp seedless jam into each, making sure not to touch edges of pan. Top with more batter. Sprinkle with slivered almonds before baking.

Banana Chocolate Chip:

Stir 1 mashed banana and ½ cup chocolate chips into batter.

Lemon Poppy Seed:

Substitute 1 tsp lemon extract for vanilla and add 2 Tbsp poppy seeds to batter.

Apple Pie:

Mix in 1 tsp cinnamon, ½ tsp nutmeg, and ½ to 1 cup chopped apple.

Pineapple Coconut:

Stir ½ cup shredded, sweetened coconut and ¼ cup drained, chopped canned pineapple into batter. Sprinkle each muffin with 1 tsp coconut before baking.

Google Ads
Rate this recipe 5/5 (1 Votes)
Basic Breakfast Muffins 0 Picture

Ingredients

  • 2 cups flour
  • 1 tbsp baking powder
  • 1/4 cup sugar
  • 3/4 tsp salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup canola oil
  • 1 1/2 tsp vanilla extract

Details

Servings 1
Adapted from dashrecipes.com

Preparation

Step 1

Preheat oven to 400 F. Coat a 12-cup muffin pan with cooking spray or line muffin cups with paper liners.

In a medium bowl, combine flour, baking powder, sugar, and salt. In a large bowl, beat eggs, milk, oil, and vanilla for 1 minute on medium. Add flour mixture. Beat just until no streaks of flour remain—do not overmix!

Spoon batter into muffin cups. Bake for 18 to 20 minutes or until tops of muffins spring back when pressed lightly. Transfer muffins to a rack to cool slightly.

Review this recipe