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
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
- 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
- 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.
Saturday 5th of November 2022
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.
Tuesday 16th of November 2021
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!
Sunday 17th of October 2021
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.
Monday 31st of May 2021
Really nice recipe. I added blueberries. Next time, I’ll add some lemon zest as well with the blueberries.
Monday 7th of September 2020
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.