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READY IN 35 mins

Best Ever Muffins

Read Reviews (691)

"Start with this basic recipe, and add one of several different ingredients for a variety of different muffins." — Lori

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Measuring All-Purpose Flour

Types of Salt

Sugar and Sweeteners

All about Eggs

Types of Cooking Oil

Original recipe makes 1 dozen Change Servings

2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
3/4 cup white sugar

1 egg
1 cup milk
1/4 cup vegetable oil

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Directions

Preheat oven to 400 degrees F (205 degrees 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. 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.

Kitchen-Friendly View

PREP 10 mins
COOK 25 mins
READY IN 35 mins

Footnotes

British English recipe for Best Ever Muffins.
French recipe for Les meilleurs muffins.
Australian recipe for Best Ever 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.

—Katie

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Most Helpful Critical Review

Sep 11, 2003

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.

—IVANDIEPART

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830 Ratings

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Jun 11, 2003

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.

—beemer

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Apr 11, 2003

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!

—GINNYG

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Nov 06, 2004

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.

—JOYCE

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Apr 16, 2003

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!

—JINIZ

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May 21, 2003

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!

—MUFFIN WOMAN

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Apr 11, 2003

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.

—Lindy505

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Nutrition

Calories
181 kcal
9%

Carbohydrates
29.7 g
10%

Cholesterol
19 mg
6%

Fat
5.6 g
9%

Fiber
0.6 g
2%

Protein
3.3 g
7%

Sodium
233 mg
9%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Best Ever Muffins

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 181
Calories from Fat: 50

% Daily Value *
Total Fat 5.6g 9 %
Saturated Fat 1g 5 %
Cholesterol 19mg 6 %
Sodium 233mg 9 %
Potassium 59mg 2 %
Total Carbohydrates 29.7g 10 %
Dietary Fiber 0.6g 2 %
Protein 3.3g 7 %
Sugars 13.5g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 12 %
Iron 12 %
Thiamin 17 %
Niacin 15 %
Vitamin B6 1 %
Magnesium 3 %
Folate 23 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.