Best Ever (And Most Versatile) Muffins!

"These are wonderful for just throwing in your favorite ingredients---I don't need any other muffin recipes. Editing to add, based on a recent review: Be sure not to overmix muffins; if you do, they will be tough. They should still be lumpy when you are finished mixing them."
photo by Cabnolen photo by Cabnolen
photo by Cabnolen
photo by ashealey1334 photo by ashealey1334
photo by yssirhcmik photo by yssirhcmik
photo by Gods_sugarcookie photo by Gods_sugarcookie
photo by Joyd9060 photo by Joyd9060
Ready In:
12 muffins




  • Preheat oven to 400°F (205°C).
  • Stir together the flour, baking powder, salt and sugar in a large bowl.
  • Make a well in the center.
  • In a small bowl or 2-cup measuring cup, beat egg with a fork.
  • Stir in milk and oil.
  • Pour all at once into the well in the flour mixture.
  • Mix quickly and lightly with a fork until moistened, but do not beat.
  • The batter will be lumpy. DO NOT OVERMIX. This will create tough/heavy muffins.
  • Pour the batter into paper lined muffin pan cups.
  • Variations: Blueberry Muffins: Add 1 cup fresh blueberries.
  • Raisin Muffins: Add 1 cup finely chopped raisins.
  • Date Muffins: Add 1 cup finely chopped dates.
  • Cheese Muffins: Fold in 1 cup grated sharp yellow cheese.
  • Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.
  • Bake for 25 minutes, or until golden.

Questions & Replies

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  1. Natalie F.
    Hi all. I am in the U.K.... selected the metric measurement and when I made as directed the mixture was so dry. Certainly wasn't a batter more like a cookie mixture I could almost roll it out?.
  2. Sarah Md Shakh
    If I use half the sugar, how will it affect the muffins' taste?


  1. asil2809
    what a great standard recipe!.I made these and added fresh chopped pears and a little cinnamon.wonderful!i will use this recipe over and over forever.thanks soooooooooo much.
  2. najwa
    Good recipe! I made them with 1 1/2 cups of dates .. thanks!!
  3. Isabella Nordica
    Those were great! Used brown sugar instead of white, a bit less oil and added about 3 tbs of orange marmelade. Thanks!!:)
  4.  Poppy
    Really a great recipe, made them twice in the past week..the first with coconut and the second with choc chips. Thank you for a fantastic recipe!!!
  5. karenway
    This is a very good, versatile muffin recipe. I made a double batch. Half with blueberries & half with bananas &nuts. Thanks for the recipe.


  1. LisaJo Borchers
    Made this with blueberries and stevia instead of sugar. They were very good. Totally gone before I could snap a picture! I did have to add a bit more milk to get it to a muffin batter consistency. My flour may have been a bit dry-- being winter and all. I am making these again today perhaps with cheese and bacon!
  2. wannabe_chef
    Ok I reallly wanted these to turn out good, but they didnt and I dont know why! I halved the recipe and subbed butter for oil but other than that followed it to the T but my muffins came out more like scones, crispy and very crumbly. Still edible but definitely not cakey/ muffiny.
  3. Chef Erbecca
    Excellent muffin. I used spelt flour, substituted water for milk, added a tsp of vanilla and glazed the finished product. My husband ate about five and my toddler tried to sneak a second. Next time I will try some of the other variations, like adding fruit. This one is a keeper. Thanks!
  4. orchid623
    I used butter instead of oil, added 1 tsp. cinnamon and 1 tsp. vanilla, also did 1/2 cup sugar and 1/2 cup brown sugar and added golden raisins.
  5. amy.gaetano
    These were great! I substituted 1/2 c. orange juice for half of the milk because I was making cranberry orange muffins (3/4 c dried cranberries and 1 1/2 tsp orange zest). I got lots of compliments and will definitely make them again.


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