Basic Muffins Food

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Basic Muffins image

This is a recipe for basic muffins. You can make them as is or add any combination of fruit or even cocoa to make chocolate muffins. You could also just try grating in some orange or lemon zest. The possibilities are endless.

Provided by Sackville

Categories     Quick Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 8

2 cups sifted all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg
1 cup milk
1 teaspoon vanilla
4 tablespoons melted butter or 4 tablespoons margarine


  • Melt the butter in a small saucepan or in the microwave on low heat.
  • Sift, measure and then place the flour in a large bowl.
  • Add the baking powder, salt and sugar.
  • Beat the egg well in a small bowl.
  • Add the milk, vanilla and melted butter and mix thoroughly.
  • Put the above wet ingredients into the large bowl of dry ingredients.
  • Stir just until the flour mixture is moistened.
  • Fill greased muffin tins 1/2 to 2/3 full.
  • Bake at 400 F or 200 C for 20-25 minutes.
  • The muffins should be golden brown in colour and spring back when touched.

Nutrition Facts : Calories 138.5, Fat 5.2, SaturatedFat 3.1, Cholesterol 28.5, Sodium 237.8, Carbohydrate 19.3, Fiber 0.6, Sugar 2.2, Protein 3.4


Muffins Basic and Variations image

Make and share this Muffins Basic and Variations recipe from

Provided by _Pixie_

Categories     Quick Breads

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil


  • Grease 12 2 1/2-inch muffin cups.
  • Heat oven to 400 degrees F.
  • Sift Flour, baking powder, sugar and salt into a medium-sized bowl.
  • Stir to mix well.
  • In a small bowl, beat egg with a fork.
  • Add milk and oil.
  • Add all at once to dry ingredients.
  • Stir mixture only until dry ingredients are moistened.
  • Batter will be lumpy.
  • Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full.
  • Bake 15 to 20 minutes, or until golden brown.
  • Remove from pan and serve hot with butter, jam or marmalade.
  • GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.
  • BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk.
  • Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.
  • Add 1 cup mashed, peeled banana with the egg, milk and oil.
  • BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.
  • ORANGE MUFFINS: Cut 2 peeled navel oranges into sections.
  • When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
  • CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.
  • Serve hot with scrambled eggs and bacon for a special breakfast.
  • SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter.
  • Drop 1/2 t of your favorite jelly in center of batter.
  • Add batter to fill cup 2/3rds full.
  • Kids just love these as you will.
  • COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing.
  • For a snack have coconut muffins, butter and milk.
  • CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner.
  • Great with a steak and salad.

Nutrition Facts : Calories 551.5, Fat 31.3, SaturatedFat 5.4, Cholesterol 55, Sodium 902.6, Carbohydrate 57.8, Fiber 1.7, Sugar 6.5, Protein 10


Basic Muffin Recipe image

This is, as the title says a basic muffin recipe. You can add ¾ cup of your fruit of choice, blueberries, raspberries, peaches....... If using frozen fruit, do not thaw. You can also have them plain.

Provided by queenbeatrice

Categories     Dessert

Time 30m

Yield 10 muffins, 10 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 egg, beaten
1 cup milk
1/4 cup vegetable oil


  • Sift together dry ingredients.
  • Make a well in the centre.
  • Combine the wet ingredients then mix with dry ingredients.
  • Stir only until combined.
  • If using fruit, add to batter.
  • Fill paper-lined muffin cups 2/3 full.
  • Bake in preheated 400 degree Fahrenheit oven for 20 to 25 minute, or until toothpick inserted in centre comes out clean.

Nutrition Facts : Calories 172.6, Fat 7.1, SaturatedFat 1.5, Cholesterol 22, Sodium 281.1, Carbohydrate 23.2, Fiber 0.7, Sugar 2.6, Protein 4


Best Ever Muffins image

Start with this basic recipe, and add one of several different ingredients for a variety of different muffins.

Provided by Lori

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 35m

Yield 12

Number Of Ingredients 7

2 cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
¾ cup white sugar
1 egg
1 cup milk
¼ cup vegetable oil


  • Preheat oven to 400 degrees F (205 degrees C).
  • Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
  • Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
  • Bake for 25 minutes, or until golden.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 29.7 g, Cholesterol 17.1 mg, Fat 5.6 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 1 g, Sodium 233.4 mg, Sugar 13.5 g


Basic muffins image

Use whatever ingredients you have to create your own muffins.

Provided by carolynjill

Time 1h

Yield Makes Muffins

Number Of Ingredients 0


  • Take "fridge" ingredients out of fridge. Preheat oven to 180C. Put 12 paper cases in a muffin tray, or 18 into bun trays.
  • Mix "dry" ingredients together in a medium-sized bowl.
  • In a larger bowl, beat the egg lightly and then add the rest of the "wet" ingredients, except for fruit.
  • Stir the dry ingredients carefully into the wet ingredients, until the whole mixture is moist, but still lumpy! Finally, stir the fruit in carefully (if used).
  • Put in paper cases as fast as possible and bake at 180C for 20-25 minutes.


Basic Muffins With Variations image

Make and share this Basic Muffins With Variations recipe from

Provided by MizzNezz

Categories     Quick Breads

Time 35m

Yield 1 dozen

Number Of Ingredients 14

1 egg
1/2 cup milk
1/4 cup oil
1 teaspoon vanilla
1 1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup sugar
1 cup well drained pineapple (optional)
1 cup chopped walnuts (optional)
2 mashed ripe bananas (optional)
1 1/2 tablespoons orange zest (optional)
1 cup coconut (optional)
1 cup raisins (optional)


  • Beat egg; add milk, oil and vanilla.
  • Stir in dry ingredients.
  • Spoon into muffin pan.
  • Bake at 375* for 25 minutes.
  • Variations: After mixing add the Variation ingredients.
  • Mix and match to get your favorite!

Nutrition Facts : Calories 1717.7, Fat 65.6, SaturatedFat 11.7, Cholesterol 203.1, Sodium 2024.8, Carbohydrate 251.8, Fiber 5.1, Sugar 101, Protein 29.7


Better-Than-Basic Muffins image

Begin with our basic batter and add your choice of mix-ins from our list of variations below to make blueberry, chocolate chip, bran-raisin, cherry-pecan, or corn muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 35m

Yield Makes 12

Number Of Ingredients 10

3/4 cup (1 1/2 sticks) unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
2 large eggs
1/2 cup whole milk
1/2 teaspoon pure vanilla extract
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
Mix-ins (see variations; optional)
2 tablespoons sanding sugar (optional)


  • Preheat oven to 375 degrees, with rack in lower third. Butter and flour a standard 12-cup muffin pan, tapping out excess. Set aside.
  • In a small bowl, whisk together butter, eggs, milk, and vanilla; set aside. In a large bowl, whisk together dry ingredients; make a well in the center. Add egg mixture to well. With a rubber spatula, gently stir ingredients just until batter is moistened (do not overmix; a few lumps are fine). Add mix-ins, if desired.
  • Spoon batter into prepared muffin cups, filling each about two-thirds full; sprinkle with sanding sugar, if desired. Bake until a toothpick inserted in center of a muffin comes out clean, 15 to 20 minutes. Loosen muffins, and tip them on their sides to cool in pan. Serve warm or at room temperature (muffins are best the day they are made).


Basic Carrot Muffins image

The original recipe is in the Mostly Muffins Cookbook from Company's Coming. I made them today and they were wonderful. I made a few alterations to their version and it was so good that that is the one that I am posting. ;)

Provided by Saturn

Categories     Quick Breads

Time 27m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 13

1 cup all-purpose flour
1 cup whole wheat flour
2/3 cup brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs, beaten
3/4 cup buttermilk or 3/4 cup soured milk
1/3 cup cooking oil
1 1/2 cups carrots, grated
white sugar


  • Preheat oven to 375°C.
  • Measure first 7 ingredients into a large bowl. Stir and make a well in the center.
  • Combine next 4 ingredients in a medium bowl. Mix well. Add to well.
  • Add grated carrot. Stir until just moistened.
  • Divide evenly among 12 greased muffin cups.
  • Top each muffin with some white sugar or some streusel topping. Here is where you can get really creative. Nuts might be nice for some people. Others might want some oatmeal sprinkled on top. You could do many different toppings in one pan.
  • Bake for 20 - 22 minutes or until pick comes out clean.
  • Let stand in pan for 5 minutes before removing to wire rack to cool.
  • **There are a few variations listed in the book.
  • Date Nut Carrot Muffins: Stir in 1/2 cup chopped dates and 1/2 cup chopped pecans into buttermilk mixture. The baking time may need to be longer (20-25 minutes total).
  • Ginger Oat Carrot Muffins: Reduce Whole wheat flour to 1/2 cup. Add 1/2 cup quick cooking oats. Add 2 tsp finely chopped, peeled gingerroot. Sprinkle tops of muffins with 1/4 cup quick cooking oats before baking. Baking time may need to be longer (20-25 minutes total).

Nutrition Facts : Calories 196.1, Fat 7.4, SaturatedFat 1.2, Cholesterol 35.9, Sodium 222.3, Carbohydrate 29.4, Fiber 1.9, Sugar 13.3, Protein 4.1


Basic muffin recipe image

Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts

Provided by Good Food team

Categories     Afternoon tea, Dessert, Snack, Treat

Time 45m

Yield Makes 20

Number Of Ingredients 7

2 medium eggs
125ml vegetable oil
250ml semi-skimmed milk
250g golden caster sugar
400g self-raising flour (or same quantity plain flour and 3 tsp baking powder)
1 tsp salt
100g chocolate chips or dried fruit such as sultanas or dried cherries (optional)


  • Heat oven to 200C/180C fan/gas 6. Line 2 muffin trays with paper muffin cases. In a large bowl beat 2 medium eggs lightly with a handheld electric mixer for 1 min.
  • Add 125ml vegetable oil and 250ml semi-skimmed milk and beat until just combined then add 250g golden caster sugar and whisk until you have a smooth batter.
  • Sift in 400g self-raising flour and 1 tsp salt (or 400g plain flour and 3 tsp baking powder if using) then mix until just smooth. Be careful not to over-mix the batter as this will make the muffins tough.
  • Stir in 100g chocolate chips or dried fruit if using.
  • Fill muffin cases two-thirds full and bake for 20-25 mins, until risen, firm to the touch and a skewer inserted in the middle comes out clean. If the trays will not fit on 1 shelf, swap the shelves around after 15 mins of cooking.
  • Leave the muffins in the tin to cool for a few mins and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 205 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium


Basic Muffins image

What could be nicer than warm classic but basic muffins in a napkin on the morning breakfast table? And they are so quick and easy to make, particularly since the ingredients are only lightly mixed, not beaten smooth.

Provided by Marion Cunningham

Categories     Bread     Milk/Cream     Egg     Breakfast     Brunch     Bake     Quick & Easy     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 muffins

Number Of Ingredients 7

2 cups white flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 egg, slightly beaten
1 cup milk
1/4 cup melted butter


  • Preheat the oven to 375°F. Butter muffin pans. Mix the flour, baking powder, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
  • Blueberry Muffins.
  • Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
  • Pecan Muffins.
  • Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
  • Whole-Wheat Muffins.
  • Use 3/4 cup whole-wheat flour and 1 cup white flour.
  • Date or Raisin Muffins.
  • Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
  • Bacon Muffins.
  • Add 3 strips bacon, fried crisp and crumbled, to the batter.


Basic Muffins image

A basic muffin recipe that is good all by itself or to use as a basis for many other varieties of muffins.

Provided by Karen Feinen @Ganieda

Categories     Muffins

Number Of Ingredients 7

1 - egg, beaten
3/4 cup(s) milk
1/3 cup(s) neutral flavored cooking oil
1 3/4 cup(s) all purpose flour
1/4 cup(s) sugar
2 1/2 teaspoon(s) baking powder
3/4 teaspoon(s) salt


  • PREP: Tools - small mixing bowl, large mixing bowl, muffin pan, paper muffin cup liners (optional) Preheat oven to 400 degrees F.
  • Combine egg, milk, and oil in a small mixing bowl.
  • In a large mixing bowl, combine flour, sugar, baking powder, salt. Use a fork to stir together. Make a well in the center and add the egg mixture all at once. Stir until just moistened. The mixture will be lumpy, do not overmix.
  • Grease muffin pan or line with paper muffin cups. Fill the cups to 2/3 full. If you want, you can pour some of the batter into a sturdy plastic zip-close bag, snip one corner at the bottom of the bag and use this to easily fill your muffin cups.
  • Bake at 400 degrees F for 20-25 minutes or until golden brown. Remove from the pan and serve warm. Makes 12.
  • Variations: Cheese Muffins - Stir 1/2 C shredded cheese into the flour mixture. Bacon and Cheese Muffins - Add 1/2 cooked and drained bacon and 1/2 C shredded cheese to the liquid ingredients. Chocolate Chip Muffins: Add 1/2 C chocolate chips to the flour mixture

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