The Best Homemade Muffin Recipes

Posted on by Morgan

Muffins are the perfect go-to treat, whether you’re looking for a quick breakfast, a midday snack, or a sweet dessert. They’re versatile, easy to make, and can be customized with your favorite ingredients. Here are some of the best homemade muffin recipes that are sure to become favorites in your kitchen.

1. Classic Blueberry Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 ½ cups fresh or frozen blueberries

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
  3. Combine Wet Ingredients: In another bowl, beat the sugar and eggs until light and fluffy. Add the melted butter, buttermilk, and vanilla extract, mixing until well combined.
  4. Combine and Fold in Berries: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
  5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
  6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

2. Chocolate Chip Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups chocolate chips

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, and salt.
  3. Combine Wet Ingredients: In another bowl, beat the sugar and eggs until light and fluffy. Add the melted butter, milk, and vanilla extract, mixing until well combined.
  4. Combine and Fold in Chips: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
  5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
  6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the tin for a few minutes before transferring to a wire rack.

3. Banana Nut Muffins

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¾ cup granulated sugar
  • 1 large egg
  • ½ cup unsalted butter, melted
  • 3 ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • ¾ cup chopped walnuts

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
  3. Combine Wet Ingredients: In another bowl, beat the sugar and egg until well combined. Add the melted butter, mashed bananas, and vanilla extract, mixing until smooth.
  4. Combine and Fold in Nuts: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts.
  5. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about ¾ full.
  6. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring to a wire rack.

4. Lemon Poppy Seed Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • 1 cup sour cream
  • 2 tablespoons lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons poppy seeds

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Combine Wet Ingredients: In another bowl, beat the eggs, melted butter, sour cream, lemon zest, and lemon juice until well combined.
  4. Combine and Add Poppy Seeds: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the poppy seeds.
  5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
  6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool before serving.

5. Pumpkin Spice Muffins

Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • ½ cup vegetable oil
  • ¼ cup milk
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
  3. Combine Wet Ingredients: In another bowl, beat the sugars and eggs until light and fluffy. Add the pumpkin puree, vegetable oil, milk, and vanilla extract, mixing until smooth.
  4. Combine: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about ¾ full.
  6. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool before serving.

6. Apple Cinnamon Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups peeled and chopped apples

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and sugar.
  3. Combine Wet Ingredients: In another bowl, beat the eggs, melted butter, milk, and vanilla extract until well combined.
  4. Combine and Fold in Apples: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped apples.
  5. Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about ¾ full.
  6. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool before serving.

7. Double Chocolate Muffins

Ingredients:

  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar.
  3. Combine Wet Ingredients: In another bowl, beat the eggs, melted butter, milk, and vanilla extract until well combined.
  4. Combine and Fold in Chocolate Chips: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
  5. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about ¾ full.
  6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool before serving.

8. Raspberry Almond Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • 1 cup almond milk (or regular milk)
  • 1 teaspoon almond extract
  • 1 ½ cups fresh or frozen raspberries
  • ½ cup sliced almonds

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Combine Wet Ingredients: In another bowl, beat the eggs, melted butter, almond milk, and almond extract until well combined.
  4. Combine and Fold in Raspberries and Almonds: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the raspberries and sliced almonds.
  5. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about ¾ full.
  6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool before serving.

9. Zucchini Muffins

Ingredients:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini
  • ½ cup chopped walnuts (optional)

Instructions:

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and sugars.
  3. Combine Wet Ingredients: In another bowl, beat the eggs, vegetable oil, and vanilla extract until well combined. Stir in the grated zucchini.
  4. Combine and Add Nuts: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped walnuts, if using.
  5. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about ¾ full.
  6. Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool before serving.

10. Strawberry Muffins

Ingredients:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup unsalted butter, melted
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups chopped fresh strawberries

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
  3. Combine Wet Ingredients: In another bowl, beat the eggs, melted butter, milk, and vanilla extract until well combined.
  4. Combine and Fold in Strawberries: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the chopped strawberries.
  5. Fill Muffin Cups: Spoon the batter into the muffin cups, filling each about ¾ full.
  6. Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool before serving.

These muffin recipes are easy to make and perfect for any occasion. Whether you prefer the fruity burst of berries, the comforting warmth of spices, or the rich indulgence of chocolate, there’s a muffin here to satisfy every craving. Enjoy baking and, most importantly, eating these delicious homemade treats!