Description
These moist and fluffy breakfast muffins are the perfect way to start your day. Bursting with lightly sweet flavors and a tender crumb, they make a convenient grab-and-go option for busy mornings. Enjoy them warm with a touch of butter or pair them with fresh fruit for a wholesome meal.
Ingredients
Scale
- 2 cups (240 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (100 g) granulated sugar
- 1 cup (240 ml) milk (dairy or non-dairy)
- 1 large egg, lightly beaten
- ¼ cup (60 ml) vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
Optional Add-Ins (Choose 1 or Combine)
- ½ cup (75 g) fresh or frozen berries
- ½ cup (80 g) chocolate chips
- ½ cup (60 g) chopped nuts
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- Combine dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
- Mix wet ingredients: In a separate bowl, mix the milk, lightly beaten egg, vegetable oil, and vanilla extract until fully combined.
- Combine wet and dry: Pour the wet mixture into the dry ingredients. Stir gently until just blended. Do not overmix—some small lumps are fine.
- Fold in optional add-ins: If using berries, chocolate chips, or nuts, fold them into the batter at this stage.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling them about two-thirds full.
- Bake: Place the muffin tin in the preheated oven and bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and serve: Remove the tin from the oven and let the muffins cool in the pan for 5 minutes. Transfer them to a wire rack to cool completely or enjoy them warm.
Notes
- Variations: Experiment with flavorings like cinnamon, lemon zest, or grated apple for extra taste.
- Tips:
- Overmixing the batter can result in dense muffins. Stir just until the dry ingredients are moistened.
- Adjust sugar to taste if you prefer sweeter or less sweet muffins.
- Allergies/Intolerances:
- To make these muffins dairy-free, use a non-dairy milk (almond, soy, or oat) and dairy-free chocolate chips if needed.
- Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) for an egg-free or vegan option.
- Serving Suggestions: Top with fruit preserves, nut butter, or enjoy them plain as a healthy snack on the go.
- Prep Time: 10Min
- Cook Time: 20Min
- Category: Breakfast, Baked Goods
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (1/12 of recipe)
- Calories: ~170 kcal per serving
- Sugar: ~10 g
- Sodium: ~150 mg
- Fat: ~7 g
- Saturated Fat: ~1.5 g
- Unsaturated Fat: ~5 g
- Trans Fat: ~0 g
- Carbohydrates: ~24 g
- Fiber: ~1 g
- Protein: ~3 g
- Cholesterol: ~20 mg
Keywords: breakfast muffins, easy muffins, fluffy muffins, sweet muffins, quick breakfast, muffin recipe