How to Make Perfect Muffins: Basic Recipe & 3 Delicious Variations

As a quick bread, muffins rise with the help of baking powder and eggs instead of yeast, and they require no kneading, rolling or cutting. Muffins use a basic mixing method—appropriately named the muffin method—where dry ingredients combine in one bowl, wet ingredients combine in a separate bowl and then the two mixtures get stirred together. This keeps the bread light and tender. The perfectly baked muffin has a rounded top, lightly browned edges and a moist, even interior. Depending on the choice of mix-ins, muffins can be a sweet last-minute dessert, a savory breakfast side or anything in between.

Baking Basics

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A traditional muffin recipe combines flour, sugar, baking powder, salt, eggs, milk, vanilla extract and unsalted butter.

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Easy Mix-Ins: The basic muffin recipe is great on its own or paired with mix-ins found in your pantry. Use raisins and rolled oats for a classic taste or grated zucchini straight from your garden for added nutrition. Fresh or dried fruit, chopped nuts and flavored baking chips are other easy, flavorful mix-ins.

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Solve Muffin Mishaps: If muffins temporarily rise and then collapse, make sure the leavening agent is not expired. Also, during baking, avoid opening the oven, which lowers oven temperature and may result in sunken muffins. Tunneling and a tough, heavy texture may indicate overmixing when combining dry and liquid ingredients. Stir just until moistened, as small lumps dissolve during baking.

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Salvaging Solutions: Not every batch of muffins turns out perfectly, but they can still be used in other ways. Crumble collapsed muffins as a topping for ice cream. Or substitute muffins for bread in bread pudding.

How to Bake Muffins

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See the Basic Muffin recipe

1. Preheat oven to 375°F. Place paper liners into a muffin pan.

2. In a large bowl, stir together flour, sugar, baking powder and salt; set aside. In a separate bowl, whisk eggs, milk and vanilla until combined, then whisk in butter.

3. Make a well in the center of the dry ingredient mixture. Add liquid mixture all at once into the well. Stir evenly until moistened. Avoid overmixing.

4. Spoon batter into muffin cups, filling each 2/3 full. Bake 16 to 21 minutes.

Orange-Cranberry Muffins with Ginger Streusel

Bursting with tangy fresh cranberries and the zing of orange zest, this citrusy taste bud wake-up call is perfect for breakfast. Serve with tall glasses of fruit juice.

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View recipe

Spinach-Gouda Muffins with Smoky Bacon

Rethink muffins as party appetizers by including smoky bacon, Gouda cheese and healthy greens. Sip bubbly soda water to cleanse the palate before a main dish.

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View recipe

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Chocolate-Hazelnut Muffins with Banana

Reward yourself with a sweet-and-nutty snack of chocolate and hazelnuts, plus healthy chopped banana. Pair with steaming mugs of hot cocoa or serve as dessert.

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View recipe

How to Store Muffins

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Line a resealable plastic bag with a paper towel and place muffins in a single layer to store for two to four days, or freeze muffins for up to three months wrapped in foil inside a resealable plastic bag. Thaw muffins completely at room temperature, or heat a frozen, unwrapped muffin in the microwave on a napkin or microwave-safe plate.