Recipe by Lori
"Start with this basic recipe, and add one of several different ingredients for a variety of different muffins."
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These muffins were really tasty. I baked them just as the recipe said. I used 1 cup of shredded coconut in the batter. I then topped them off with some chopped pecans and more shredded coconut. Yummy!
TIP - To get your batter to dome, preheat the oven to 425 degrees F. As soon as you put the muffin batter in the oven, reduce the heat to what the recipe says. The initial high heat causes the batter to have greater oven spring or the rapid rise during the first few minutes of baking.
These were far from being the "best ever", they were just basic muffins. I added 1/2 cup chocolate chip and increased vanilla extract, and they were just ok. Next time, I'll try to mix it even less and to bake them for only 20 minutes, maybe I'll like them better this way. P.S.: if you want excellent muffins, try the "best of the best blueberry muffins" recipe on this site; even plain (whithout any blueberry), these taste great.
GREAT!!! I changed it a little I used 1/2 cup of milk and 3/4 cup of applesauce instead of oil.
Also I added a small mashed banana to the batter.
Fill the muffin cups half full and add some chopped stawberries to some, chopped apples to some and dried blueberries to have a little variety. A great on-the-go breakfast for my husband who is on the road all day.
Excellent base recipe for all kinds of muffins. It adapted really well so several substitutions: I used vanilla soy milk in place of milk, and honey in place of sugar. I also added two bananas, cinnamon, and sprinkled oatmeal on top. They turned out fabulous! Thanks for the great recipe!
This is the upmost delicious muffin recipe!! I had to bake for a bake sale. I made these, and they sold very QUICK! So easy and so versable! Our favorite it adding about 1 cup smashed banana and 1/2 cup chopped walnuts, added cinnamon and vanilla. I spray my muffin tins with Pam instead of using the liners. You can be so creative with these... with different fruits/jams/preserves and/or veggies/meat and/or cheeses and spices! Thank you SOOOOOO much Lori for posting this recipe! This is a keeper and it has become a family recipe! We give you 12 thumbs up from all 6 of us! This ROCKS!!!! Mmmmmmm!! Oh... I bake them at 350 for 30 minutes.
THESE WERE SOOOOO GOOD! I SUBSTITUTED 4OZ OF APPLESAUCE FOR THE OIL, EGG BEATERS FOR THE EGG, & USED SKIM MILK. FOR THE BATCH I MADE LAST NIGHT, I USED SOME LEFT OVER DRIED PEACHES ALONG WITH SOME CANNED PEACHES & A LITTLE OF THE JUICE, CHOPPED UP IN THE FOOD PROCESSOR. I ADDED A LITTLE CINNAMON TO THE MIX & SPRINKLED THE TOP W/CINNAMON SUGAR BEFORE BAKING! TASTED JUST LIKE PEACH COBBLER!! I THINK I WILL USE SOME OF MY HOMEMADE BLACKBERRY PRESERVES IN THE NEXT BATCH!
Very easy recipe! I tried a savory muffin first using cheddar, bacon and garlic and would definately cut down on the sugar. 3/4 cup is way too much for a savory muffin. As a blueberry or chocolate chip, they're perfect!
Excellent recipe. For those watching their fat intake, I used no fat sour cream instead of the
oil, and it makes them very moist. I also throw in some frozen blueberries for the antioxidant benefit, and hey, they taste great too! A keeper recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Ever Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 50
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These muffins are moist and tasty, and freeze well.