The Ultimate Basic Muffin Recipe is your go-to for creating tender, golden muffins with a perfect crumb every time. In just 10 minutes of prep, you’ll mix up a batter that bakes into fluffy, moist delights with a lightly crisp top. Whether you enjoy them plain or customize with your favorite add-ins, these muffins are a versatile treat for breakfast or snacking. Their rich, buttery flavor and soft texture make them irresistible, while the optional resting time ensures they rise beautifully in the oven.
With a total time of just 1 hour, this recipe is as convenient as it is delicious. Each muffin is a balanced bite, offering a hint of sweetness and a satisfyingly light yet indulgent feel. Perfect for sharing or savoring solo, these muffins are a simple way to bring warmth and joy to your day. Their golden exterior and tender interior make them a crowd-pleaser, whether fresh from the oven or enjoyed later. Dive into baking bliss with this foolproof recipe that’s sure to become a staple in your kitchen.
Ingredients for The Ultimate Basic Muffin Recipe
- 4 Tablespoons (57 g) unsalted butter, melted
- ¼ cup (60 ml) canola oil (or substitute vegetable oil)
- 1 cup (200 g) sugar
- 1 large egg, room temperature
- 1 large egg white, room temperature
- 1 ½ teaspoons vanilla extract
- ½ cup (120 ml) buttermilk (see link for substitute)
- 1 ¾ cups (220 g) all-purpose flour
- 2 teaspoons cornstarch (cornflour in the UK)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups of your favorite add-ins (e.g., chocolate chips, frozen fruit, nuts, etc.)
- Additional sugar for sprinkling (optional)
Step-by-Step Instructions
- In a large bowl, combine the melted butter and canola oil. Stir well, then add the sugar and mix until combined.
- Add the egg, egg white, and vanilla extract. Mix thoroughly, then stir in the buttermilk.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Using a spatula, gently fold the dry ingredients into the wet ingredients. When the mixture is halfway combined, add your add-ins (if using) and continue folding until just combined. Avoid over-mixing.
- Cover the bowl with a dry towel and let the batter rest for 15-60 minutes (optional but recommended).
- Preheat your oven to 425°F (215°C) and line a 12-count muffin tin with paper liners.
- Once the oven is preheated, portion the batter into the prepared tin, filling each liner at least ¾ full. Sprinkle with additional sugar if desired.
- Bake at 425°F (215°C) for 8 minutes, then reduce the temperature to 350°F (175°C) without opening the oven door. Bake for another 12 minutes, or until the tops are just beginning to turn golden brown.
- Allow the muffins to cool before serving. Enjoy!
Creative Add-In Ideas to Elevate Your Muffins
Take your muffins to the next level with these fun and flavorful add-ins! Try 1 ½ cups of chocolate chips for a classic treat, or mix in frozen blueberries for a burst of sweetness. For a nutty twist, add chopped walnuts or pecans. Feeling adventurous? Combine dried cranberries and orange zest for a tangy, citrusy delight. The possibilities are endless—let your creativity shine!
Perfect Pairings: Serving Suggestions
These muffins are versatile and pair beautifully with your favorite beverages. Enjoy them warm with a cup of coffee or tea for a cozy breakfast. For a decadent treat, serve with a dollop of whipped cream or a drizzle of honey. They also make a great addition to brunch spreads alongside fresh fruit and yogurt. However you serve them, they’re sure to be a hit!
Storage Tips to Keep Muffins Fresh
Store your muffins in an airtight container at room temperature for up to 2 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 3 months. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5-10 minutes. They’ll taste just as fresh as the day you baked them!
Time-Saving Hacks for Busy Bakers
Short on time? Skip the resting step—your muffins will still turn out delicious! To speed up prep, measure out your dry ingredients the night before and store them in a sealed container. If you don’t have buttermilk, make a quick substitute by mixing ½ cup milk with 1 ½ teaspoons of lemon juice or vinegar. These small tweaks can save you precious minutes without sacrificing flavor.
Common Questions Answered
Wondering why the oven temperature changes?
Starting at 425°F (215°C) helps the muffins rise quickly, while lowering it to 350°F (175°C) ensures they bake evenly without over-browning.
Can’t find cornstarch?
Substitute with an equal amount of all-purpose flour. And yes, you can use vegetable oil instead of canola oil—it’s all about flexibility and making the recipe work for you!
The Ultimate Basic Muffin Recipe
Ingredients
- 4 Tablespoons unsalted butter melted
- 1/4 cup canola oil you may substitute vegetable oil
- 1 cup sugar
- 1 large egg room temperature
- 1 large egg white room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 cup buttermilk click link for buttermilk substitute
- 1 3/4 cup all-purpose flour
- 2 teaspoons corn starch cornflour UK
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups of your favorite add-ins: Chocolate chips, frozen fruit, nuts, etc.
- Additional sugar for sprinkling optional
Instructions
- Combine the melted butter and canola oil in a large bowl and stir well. Add sugar and stir again to combine.
- Add egg, egg white, and vanilla extract. Mix thoroughly until all ingredients are well-combined, then stir in buttermilk.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Using a spatula, gently fold the dry ingredients into the wet, taking care not to over-mix. Once the dry ingredients have been about half-way stirred into the wet, stir in add-ins (if using) and continue to fold in to batter until just combined.
- Cover bowl with a dry towel and allow batter to rest for 15-60 minutes (see note).
- Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners.
- Once oven has preheated, portion batter into prepared tin, filling each liner at least 3/4 of the way full.
- If desired, sprinkle tops generously with sugar and transfer muffin tin to preheated oven.
- Bake on 425F (215C) for 8 minutes and then, without opening the oven door, reduce the oven temperature to 350F (175C) and bake another 12 minutes, or until tops are just beginning to turn golden brown.
- Allow to cool and enjoy!