Reviewed: Jul. 16, 2009

Wonderful base recipe! I'm in the process of moving and had some leftover baking supplies around so I threw the following substitutions in: 1/4 cup honey, 1/4 cup white sugar, and 1/4 cup brown sugar. 1 1/2 cups white flour and 1/2 cup whole wheat flour. 1/2 cup chocolate chips, 1/2 cup dried cherries, substituted 4oz applesauce for the oil (they are a mite bit dry, so next time maybe oil will work better), and added a mashed banana in. YUM.

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Julia

Cooking Level: Intermediate

Living In: Bloomington, Indiana, USA

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Reviewed: Jul. 15, 2009

Great recipe! I will never buy boxed muffin mix again. I added 1/4 cup sourcream, 3/4 cup mashed bananas, 1/3 cup oatmeal, 1/3 cup chopped walnuts, and vanilla with a pinch of spice. Came out moist and yummy. Can't wait to try many other varieties. And hint try to avoid a dark coated pan if able.

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sweetcheeks

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Reviewed: Jul. 12, 2009

I made these as mini muffins with 1 c. chocolate chips and cooked them for 12 1/2 minutes. They were ok. I wouldn't say the best ever though. A recipe I made in home ec in middle school actually was a little better. Guess I will just stick with that one until I find a better one.

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fisch

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

I have made these two times (once in my older oven and today in my brand new oven) and followed the recipe exactly: both batches were burned on the bottom. I would definetly check on the muffins around the 15 min. mark.

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Sara Jane

Cooking Level: Intermediate

Living In: Palm Springs, California, USA

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Reviewed: Jun. 22, 2009

This is an excellent easy to follow recipe. I added a tsp of vanilla per batch. I doubled the recipe and made exactly 24 muffins. It is not too sweet which makes it easily altered either savory or more sweet. Thanks for sharing this recipe!

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mommy_makes

Cooking Level: Intermediate

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Reviewed: Jun. 11, 2009

I've tried a couple basic muffin recipes from the site and this is my favorite. I just made a double batch and made two different kinds. In one batch I put a dollop of raspberry preserves in the middle of the muffin before baking and sprinkled a few choc chips on top. Yum. The other half I put two mashed bananas and some cinnamon and baked it in a cake pan and just baked it a little longer. Turned out wonderful. Thanks for the recipe Lori!

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Andrea

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Jun. 8, 2009

I made this recipe with mixed berries and they turned out just perfect. Great recipe!

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jessjoy9

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Reviewed: Jun. 4, 2009

I made these muffins with fresh blueberries, and they were absolutely TO DIE FOR. The only other adjustment I made was to sprinkle cinnamon and sugar over the top of the muffins before baking, to give them that little crust my kids like, but other than that, I followed the recipe to the letter. They were absolutely fabulous.

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Momof4

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 1, 2009

Good basic muffin recipe. Floowed the advice of other reviewers and preheated the oven to 425, then lowered to 400 when I put the batter in. I added two mooshed bananas and 1 tsp of rum extract. Turned out fluffy if slightly bland and not as moist as I like my muffins.

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ziggy

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: May 31, 2009

This is a great versatile recipe. I made "pink princess muffins" this morning at my daughter's request, I diced a few strawberries and a mango, tossed them in 1T of sugar and added them, along with a little Wiltons pink gel foodcoloring to the batter and topped them with pink coarse sugar. I do agree with a few other reviews that you need to heat the oven to 425 and then lower it to 400 as soon as you put the muffins in, they only need about 20 minutes to bake and they turned out light, fluffy and delicious!

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Soccer Mom

Cooking Level: Expert

Home Town: Marshall, Michigan, USA

Living In: Perrysburg, Ohio, USA

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Reviewed: May 30, 2009

Very good and versatile. I have made these both sweet and savory with very good results.

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Dave

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Reviewed: May 28, 2009

very good, I did a drop of jam in the middle and my kids loved them! I did find that they cooked in about 18 minutes (normal size muffins) so watch them and the time.

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Justus&Dane's Mom

Cooking Level: Intermediate

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Reviewed: May 28, 2009

Really awesome. I add the vanilla as suggested and coated the blueberries as suggested in a comment and they both worked. This is the easiest and best recipe.

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SANDYTSCHAEFER

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Reviewed: May 25, 2009

Okay, so I used this recipe as part of my chemistry project-baking soda verses baking powder. The basic recipe has no acid in it, so it was perfect for my experiment. The only thing I did differently was split the dough in half and do 1 1/2 tsp baking soda in one, and 1 1/2 tsp baking powder in the other. My assumption was that the baking soda ones would be dense, doughy, and not puffed up. Boy, was I wrong! The soda ones turned out better-they browned more evenly, were puffier, and had a better overall flavor. If you use this recipe, I would recommend using soda instead of powder! Thanks for the recipe!

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swimminash

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: May 25, 2009

This is simply the best bacic muffin recipe I have found sense my Mother gave away all the recipes my Grandmother gave me when she passed. Everyone is asking me to make them as they are not overly sweet and the berries are not masked by sugar. Thanks again for a simple and first rate recipe.

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Mark

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Reviewed: May 24, 2009

I did two varations of this recipe. The first one I did the recipe exactly as written except I added chocolate chips. The second recipe I got really adventurous, I added a diced mango and subsituted 1 cup of whole wheat flour in place of the white flour. Then I made a coconut struesel topping. They turned out very tasty.

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Angel

Cooking Level: Expert

Home Town: Stony Plain, Alberta, Canada

Living In: Onoway, Alberta, Canada

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Reviewed: May 13, 2009

Exactly the kind of versatile muffin recipe I've been looking for. Made one batch, added 1 tsp. vanilla, and divided it in half; added 1/2 cup frozen drained blueberries to one half and 1/2 mashed banana to the other half. It made exactly 48 mini muffins. GREAT!

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: May 11, 2009

These muffins are delicious! I added chocolate chips, about a tsp. of vanilla sugar, and a teeny bit more sugar (after reading some of the reviews). Can't wait to try them with blueberries. Thanks for posting.

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Henna

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Reviewed: May 5, 2009

I made this exactly as said adding a little vanilla, and flax seeds. They turned out perfect! If your muffins are turning out too brown put some water in a pan next to or underneath the muffins while baking. Also I think you could try less sugar maybe a 1/2 a cup instead.

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