Basic breakfast muffins
A dependable base recipe that teaches the most important muffin lesson: mix gently.
Based on King Arthur Baking’s King Arthur Baking recipe ↗
- Time
- 35 minutes
- Makes
- 12 muffins
- Oven, conventional
- 220°C / 425°F
Before you begin
Read the whole recipe, then get these ready.
- 12-cup muffin tin
- Paper liners
- Two mixing bowls
- Whisk and spatula
Add berries, chopped chocolate or a little lemon zest only after the base recipe feels familiar.
Ingredients
Original recipe weights. Small quantities stay in measuring spoons; eggs stay as counts. 1 kg = 1,000 g.
Let’s bake
- 1
Heat the oven to 220°C (425°F). Line or grease a 12-cup muffin tin.
- 2
Whisk flour, sugar, baking powder and salt in one bowl.
- 3
Whisk milk, vanilla, oil and eggs in a second bowl.
- 4
Pour wet ingredients into dry ingredients and stir just until no dry flour remains. A few lumps are better than over-mixing.
- 5
Divide between the cups and bake until domed and golden, about 15–18 minutes. Cool briefly before serving.
Your baking notes
Notes stay on this device.