Small Batch, One Bowl, Perfect Muffins
This Plain Muffin Recipe can be enjoyed as is, or you can add your favorite mix-ins! Perfect for a weekend breakfast!
These small-batch, one bowl muffins are one of my favorite breakfast recipes. They’re quick to make, only require a few simple ingredients, and come out perfect every time! We love to eat these warm, slathered with strawberry butter.
What’s Needed for Plain Muffins?
This basic muffin recipe can be jazzed up with whatever mix-ins you’d like. But for the base recipe all you need is:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Egg
- Oil
- Milk
How to Make Plain Muffins
These small batch muffins are as easy as it gets! Here’s how to make basic muffins:
- Line a muffin tin with six muffin liners (use the center holes if using a 12 muffin pan).
- In a medium bowl, whisk together the dry ingredients.
- Add the wet ingredients to the dry.
- Scoop into prepared muffin tin, and bake at 400F until done.
Can I Add Mix-Ins?
Of course! You’re welcome to add any mix-ins you’d like. Some options include: dried fruits, fresh berries, chopped nuts, chocolate chips, lemon or orange zest, and poppyseeds.
Can I Freeze Muffins?
Yes! These plain muffins freeze very well. Let them cool completely, then seal them in a freezer bag for up to 3 months.
Tips for Making Basic Muffins
- You can easily double this recipe. Just double the ingredients list!
- I recommend using the center six holes of your muffin pan when making this recipe for even baking.
- These plain muffins are best served warm, right out of the oven. Pop them in the microwave (one at a time) for a few seconds to warm them back up if desired.
- For added flavor, try putting some vanilla or lemon extract into the batter.
More Easy Muffin Recipes:
- Strawberry Banana Muffins
- Pumpkin Spice Muffins
- Oatmeal Raisin Muffins
- Maple Pecan Muffins (Gluten Free)
- Zucchini Muffins
Ingredients
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg , beaten
- 1/4 cup oil
- 1/4 cup milk
Instructions
- Preheat oven to 400 degrees F.
- Line a muffin tin with six muffin liners, use the center holes.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- Add milk, egg, and oil to the dry ingredients.
- Stir until just incorporated, don’t overmix.
- Scoop into prepared muffin tin, and bake for 15-18 minutes.
Super easy – incredibly delicious! As ‘J’ stated in another comment, this recipe is definitely a game changer. It will be my go to from now on. Perfect.
I live in a strange town. No one even likes pancakes! However, I do. I also enjoy going on short, fast-paced walks and eating broccoli slathered in strawberry jam. Mmm! Back to the recipe, yum.
This recipe is a GAME CHANGER…it’s the muffin I always wanted from the recipe I never had. 3 plain and 3 blueberry from this batch – all came out amazing…and the half batch option is…*chef’s kiss*…perfect. Except…how to NOT make these every other day? Ok, maybe once per week…thanks so much!
Woke up and wanted small batch plain muffins to which I could add SF chocolate chips. Sometimes you just need chocolate, even if it’s faux. Added a small amount of vanilla powder—not vanilla sugar—and by the time I’d cleaned up and made coffee, they were done. And perfect. Glad to see others have tried GF as next time, I will make some for husband. Small batch recipes are great, especially when you don’t need to halve an egg or use 1/8 a tsp. I did convert flour and sugar to grams in my head. Thank you.
Really nice recipe. I added blueberries. Next time, I’ll add some lemon zest as well with the blueberries.
Tasty and easy – I will make these again. I used half WW flour and added 1/2 t. orange extract and a small can of cranberry orange compote. Next time I will also add some chopped walnuts.
This recipe is wonderful! I used gluten free flour and added chocolate chips and it turned out great!
I was also surprised by the buttery taste and how well these turned out. I just added chocolate chips.
These are perfect on their own and with fruit added! I use grape seed oil and find that it makes for a more delicate crispy crust than canola.
I wish I could accurately communicate how easy and tasty these muffins are. I have been making them 2-3 times a week for my 16 month old and I.
So glad you’re enjoying them, Kelly! My 3yo loves to help me make them!
Just the right size. I added blueberries and sprinkled sparkling sugar on top. Yum yum. A real keeper and u can have them plain or add fruit. A real keeper.
These are fantastic! Super easy and delicious – it’s going to be my go-to from now on. Thank you!
Hi, what kind of oil did you use for this recipe? Thanks! Would be a great help!
Hi Lianne, I use vegetable oil.
These look delicious! Could you replace the oil by apple sauce to make them oil-free? 🙂
Hi Camille, I’ve never tried that with this recipe. I’ve done it before with a banana bread recipe and it worked beautifully though!
Just made these – delicious! Fluffy and buttery (without butter), and super simple to make! Your proportions are absolutely perfect. I added a ltitle freshly-ground cardamom and a hint of rose essence. Mmmmm. I will be making these every time I have a craving for something sweet 🙂
Hi,
How big is the cup? 1 cup of flour.
Thanks.
Hi Esther, I used just a standard measuring cup. Hope this helps.
Small batch recipes are seriously my favourite thing ever – I seriously do not need a large 12 x or 24 x muffin batch floating around the house! Great recipe.
These look PERFECT Emily! I love that they are small-batch AND one-bowl – what a lifesaver!