These classic homemade muffins are mild in flavor but still have all the qualities you love: a soft and crumbly texture that pairs perfectly with butter or jam.
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About Homemade Muffins
It’s hard to go wrong with a soft and crumbly muffin, but it can sometimes be challenging to pick which type of muffin to have.
Muffins come in so many varieties and flavors that it can feel like a real commitment to pick just one. And especially when you’re baking, it can seem a little limiting to whip up a batch of “only” one flavor.
But it’s this foodie dilemma that makes me love this homemade muffin recipe, because the one featured here is for “plain” muffins. They’re like biscuits but with all the characteristics of a muffin, so you get the great texture of the muffin and the endless possibilities of a biscuit.
So if you’re in the mood for blueberry, just whip out some blueberry jam. If you’re hankering for strawberry, feel free to use that jelly you love. Or if you’re in a more savory mood, heat up some brie or cream cheese.
Because no matter what flavor you’re craving, these classic muffins are ready and waiting to help you enjoy it.
How long are muffins good for?
Since one of the trademarks of a good muffin is the ultra soft and moist texture, their “best” shelf life is a little short.
Ideally, you’ll want to enjoy these muffins within one or two days. To help lock in the moisture, make sure the muffins are stored in a sealed container (or wrapped in plastic wrap or aluminum foil) until ready to eat.
The muffins will still be edible for up to four days, but they’ll begin to dry out and have a more biscuit-like texture after the second day.
Can you freeze homemade muffins?
Yes, you totally can!
Once baked, allow the muffins to cool to room temperature, then transfer to a freezer bag or sealable container. For best results, I’d recommend wrapping the muffins individually in plastic wrap or aluminum foil.
Once frozen, muffins will remain good for up to three months.
What spreads can you use?
Since these are “classic” muffins without an overpowering flavor of their own, there are a ton of possibilities of what you can serve with them. Here are a few of my favorites:
- Various jams or jellies (grape, strawberry, red pepper, etc)
- Cheesy spreads (brie, goat cheese, cream cheese, etc)
- Flavored butter (honey, garlic, nut, etc)
Notes & tips for this classic muffin recipe
- While most muffins are bursting with flavor, remember that these muffins are intended to be mild. They’re like a biscuit with a more crumbly texture. If you’re not sure how to serve them, just think of them as a different style of English muffin. Anything you’d enjoy with an English muffin you’ll like with these classic muffins.
More great breakfast recipes
Other bread recipes
How to make homemade muffins
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large bowl, mix up the flour, sugar, baking powder, and salt.
Step 2 – Make a well in the center of the dry ingredients, then pour the wet ingredients inside: the beaten egg, the milk, and the vegetable oil.
Step 3 – Use a spatula to gently fold and mix the ingredients, stopping as soon as you can confirm there are no longer any visible dry ingredients. The batter will be lumpy, but this is okay.
Step 4 – Spoon the batter into a muffin tin (sprayed with cooking spray or lined with baking cups), filling each cavity to about 2/3 full. This recipe makes about nine muffins, so it’s okay if you have to leave some baking cavities empty.
Step 5 – Bake!
Step 6 – Serve and enjoy!
- 1 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 2 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 large egg, beaten
- 3/4 cup milk
- 1/3 cup vegetable oil
- Preheat oven to 400 degrees F. Prepare a muffin tin for 9 muffins by either spraying with cooking spray or lining with baking cup liners, then set aside.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Create a well in the center of the dry ingredients and pour in egg, milk, and vegetable oil. Use a spatula to gently mix ingredients, stopping once dry ingredients are no longer visible. Batter will be lumpy; this is okay.
- Spoon batter into the cavities of prepared muffin pan, filling cups about 2/3 full.
- Bake muffins for 20-25 minutes or until tops turn golden brown.
- Let muffins cool in muffin pan for 5-10 minutes, then transfer to a wire cooling rack to cool completely.
- Serve muffins immediately. When stored in a sealed container, muffins will remain fresh and moist for up to 2 days.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.