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Every home chef needs a simple basic muffin recipe. This one is delicious as is, and it makes a great jumping off point for muffin variations of all kinds. If you only have one muffin recipe, make it this one!
Muffins are a blast to make and eat. They make a great snack, a great breakfast dish and even a great dessert!
One thing I’ve learned about making muffins is that a good master recipe (one that’s “just the bread” without toppings or mix-ins) is super handy to have around. If you have a good base recipe, you can create any variation you want.
Since I’ve been on a muffin kick lately, I thought I’d share my basic muffin recipe with you. This recipe is one of those goodies that has been tested time and time again. It’s delicious enough to stand on its own, but it also makes a great starting point for other muffin flavors.
Ain’t nothin’ like a muffin!
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Fresh Milled Flour Makes the Best Muffins
If you know me, you’ll know I love freshly milled flours. I mill all of my flour from my own wheat berries. It’s a quick and easy process that you can read about in how to mill your own flower and the health benefits.
In a nutshell, you get the best flavor and the most nutrients from your flours within the first hours and days after they are milled.
You have no way of knowing how long a bag of flour has been sitting on your grocery store shelf. That’s why I use fresh milled flour for muffins and everything else. It’s top quality every time!
Simple Basic Muffin Recipe Ingredients
Wet Ingredients
- 1 cup plain yogurt
- 2 eggs
- ½ cup honey
- ½ cup melted and cooled coconut oil or butter (or ¼ cup butter + ¼ cup coconut oil)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups (260 grams) freshly milled flour (I used soft white wheat)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
How to Make this Simple Muffins Recipe
Preheat your oven to 425°F (220°C). Grease a muffin tin and set aside.
In a large mixing bowl, whisk together all of the wet ingredients until smooth and well combined.
Add the freshly milled flour and salt to the bowl with the wet ingredients. Gently stir just until incorporated. Cover and set aside to let the flour absorb the liquid for 10 minutes.
After resting, sprinkle in the baking powder and baking soda. Mix gently until everything is evenly combined, being careful not to overmix.
Working quickly, spoon the batter into the prepared muffin tin, filling each cup evenly.
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 7-8 minutes, or until the centers feel firm and the muffins are baked through.
Remove from the oven and let cool slightly on a wire rack — or enjoy warm right away.
Storing Muffins
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins the same day they’re baked. Thaw at room temperature before serving.
Printable Card for Simple Basic Muffins Recipe
Simple Basic Muffin Recipe
This simple basic muffin recipe is moist, tender and delicious as is. Once you’ve mastered it, get creative with toppings and mix-ins to create any muffin you want.
Wet Ingredients
- 1 cup plain yogurt
- 2 eggs
- ½ cup honey
- ½ cup melted and cooled coconut oil or butter (or ¼ cup butter + ¼ cup coconut oil)
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups (260 grams) freshly milled flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
-
Preheat your oven to 425°F (220°C). Grease a muffin tin and set aside.
-
In a large mixing bowl, whisk together all of the wet ingredients until smooth and well combined.
-
Add the freshly milled flour and salt to the bowl with the wet ingredients. Gently stir just until incorporated. Cover and set aside to let the flour absorb the liquid for 10 minutes.
-
After resting, sprinkle in the baking powder and baking soda. Mix gently until everything is evenly combined, being careful not to overmix.
-
Working quickly, spoon the batter into the prepared muffin tin, filling each cup evenly.
-
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 7-8 minutes, or until the centers feel firm and the muffins are baked through.
-
Remove from the oven and let cool slightly on a wire rack — or enjoy warm right away.
-
Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins the same day they’re baked. Thaw at room temperature before serving.
More Incredible Recipes
Thanks for joining me today! This simple basic muffin recipe is a good one. It’s super delicious, healthy and easy to make. Everything a muffin should be and sooo much better than anything that comes from a grocery store muffin mix.
Make sure you have this recipe saved! Once you’ve mastered it, the world of muffins is your oyster – or something like that.
See you again soon! Until then, check out: