Muffins are one of the easiest baked treats you can make at home. They are quick to prepare, require only basic pantry ingredients, and can be customized endlessly to suit your taste. This recipe will give you soft, fluffy muffins with a lightly sweet flavor that makes them perfect for breakfast, tea time, or even as an after-school snack. You don’t need a mixer or fancy equipment—just a couple of bowls, a whisk, and a muffin tray.
What makes this recipe special is its simplicity. With minimal ingredients and a straightforward method, it’s perfect for beginner bakers or anyone looking for a reliable base muffin recipe. Once you master the basic version, you can add fruits, nuts, chocolate chips, or spices to create endless variations.
Ingredients
4 cups flour
4 teaspoons baking powder
4 large eggs
1 1/4 cups sugar
2 teaspoons essence of your choice (vanilla, almond, lemon, or any flavor you love)
2 cups milk
1 cup vegetable oil (cooking oil)
How to Make Simple Muffins
Preheat your oven to 180°C (350°F). Prepare a muffin tray by lining it with paper muffin cups or lightly greasing each well with oil or non-stick spray.
In a large bowl, whisk together the flour and baking powder until well blended. This ensures the baking powder is evenly distributed and prevents uneven rising.
In another bowl, beat the eggs with the sugar until pale and slightly thickened. Add the essence, milk, and vegetable oil. Whisk until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until the flour is just incorporated. Avoid overmixing, as this can make the muffins dense. The batter should remain slightly lumpy.
Divide the batter evenly between the muffin cups, filling each about two-thirds full. This leaves enough space for the muffins to rise without spilling over.
Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to rest in the tray for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature.
Tips for Perfect Muffins
Measure ingredients accurately. Baking is precise, so using the correct amounts is important for consistent results.
Do not overmix the batter. Overmixing develops the gluten in flour, which can make muffins chewy rather than tender. Stir until just combined.
Preheat your oven fully before baking. Muffins need immediate heat to rise properly.
Use room temperature eggs and milk. This helps the batter mix more evenly and results in a smoother texture.
Flavor Variations
Blueberry Muffins – Add 1 1/2 cups fresh or frozen blueberries to the batter. Toss them in a tablespoon of flour before adding to prevent sinking.
Chocolate Chip Muffins – Stir in 1 1/2 cups chocolate chips for a sweet, dessert-like treat.
Cinnamon Sugar Muffins – Add 1 teaspoon ground cinnamon to the dry ingredients, and sprinkle cinnamon sugar on top before baking.
Lemon Poppy Seed Muffins – Add the zest of 1 lemon and 2 tablespoons poppy seeds to the batter for a fragrant twist.
Banana Muffins – Reduce the milk to 1 1/2 cups and add 1 cup mashed ripe bananas.
Serving Suggestions
Enjoy muffins fresh from the oven with butter or jam.
Serve them alongside tea or coffee for a simple afternoon snack.
Turn them into a breakfast sandwich by slicing in half and adding cream cheese, peanut butter, or ham and cheese.
Top with whipped cream and fresh fruit for a quick dessert.
Storage and Freezing
To store, place muffins in an airtight container at room temperature for up to 3 days.
To freeze, wrap each muffin individually in plastic wrap and place in a freezer bag. They can be frozen for up to 2 months. Thaw at room temperature or warm in the microwave for 20–30 seconds before serving.
Common Mistakes and How to Avoid Them
Dry muffins – Usually caused by overbaking. Check for doneness a minute or two before the suggested baking time.
Dense muffins – Overmixing the batter can make muffins heavy. Mix gently and stop as soon as the flour disappears.
Uneven rising – Can happen if the oven temperature is not stable or if baking powder is old. Always use fresh leavening agents.
Why This Recipe Works
The combination of eggs, milk, and oil keeps these muffins moist, while baking powder provides lift without the need for yeast. The sugar level is balanced, making the muffins sweet enough to enjoy on their own but mild enough to pair with sweet or savory toppings. The recipe is large enough to make about 24 regular-sized muffins, making it ideal for family gatherings, school lunches, or meal prep.
Customizing Your Muffins
Once you get comfortable with this recipe, you can start experimenting with mix-ins and toppings. Try a crumble topping made from butter, sugar, and flour for extra texture, or drizzle with glaze after baking for a bakery-style finish. You can also create marbled muffins by swirling in jam, peanut butter, or chocolate spread before baking.
Final Thoughts
Muffins are one of those timeless baked goods that never go out of style. Whether you keep them plain or add your favorite flavors, they’re always satisfying. This recipe is a reliable base you’ll come back to again and again. It’s proof that sometimes the simplest recipes are the best—minimal effort, maximum reward, and endless possibilities for customization.