Muffin Basics – Homemade Muffin Recipes

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Homemade Muffin Recipes And Muffin Basics

Homemade Muffin Recipes And Muffin Ideas

Homemade Muffins are very easy to make. Mix the liquid ingredients into the dry ingredients and hand stir lightly. Usually, you only need to stir them about 12-15 times. The batter will be very lumpy but that is the way it should be. Homemade muffins are one thing you don’t want to over-mix. Pour them into greased muffin cups about 2/3 full. If you don’t have enough batter to fill all of the cups in the pan, you can fill the empty ones with water if you like. I do this sometimes but not always.

  • If you are adding nuts or fruit, mix them in with the dry ingredients before you add the liquids. This keeps them from all falling to the bottom of the muffin.
  • Your muffins should come out with rounded tops and a light fluffy texture. If they don’t, there could be a couple of things you are doing wrong:
    • Flat heavy muffins with tunnels may mean your oven temperature is too low.
    • If the muffin has a lopsided or misshapen peak, the oven temperature could be too high.
    • Knobs and peaks on top and long tunnels can also be caused by over-mixing.


Here is a basic homemade muffin mix recipe from Dining on A Dime:

Basic Muffins

2 cups flour
1/4 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg, beaten
1 cup milk
1/4 cup oil

Mix ingredients together. Spoon into greased muffin cups, 2/3 full. Bake at 400° for 20-25 minutes. Makes about 12-15 muffins.


Add these ingredients to a basic muffin mix or recipe to liven up your muffins:

  • Bacon or Ham – Reduce sugar to 2 Tbsp. and add 1/2 cup chopped bacon or ham
  • Blueberries – 1 cup
  • Cherries or cranberries – 2/3 cup of cherries or cranberries, mixed with 2 Tbsp. of sugar first
  • Dried fruit – 1/2 cup apricots, currants, peaches, figs, prunes, raisins or dates
  • Nuts – 1/3 cup chopped
  • Cheese – 1/2 cup grated cheese and 1/8 tsp. paprika
  • Cornmeal – 1 cup cornmeal and 1 cup flour
  • Whole wheat – 1 cup whole wheat flour and 1 cup flour. This is especially good with crumbled bacon.

    The sky is the limit with what you can add to a muffin mix
    if you have a hand full of many different things. For example a little leftover corn would be good in a cornmeal muffin, a few chocolate chips would spruce up lots of different muffins, etc.



  1. Bea says

    I wanted to tell you Jill that I made muffins using this formula the other day. I used 1-1/2 cups of flour, 1/2 cup oatmeal and 1 cup pineapple chunks, along with the rest of the recipe and made Pineapple Oatmeal Muffins. I wanted to use up some pineapple I had in the refrigerator and added the oatmeal for some fiber, and they came out great. I also made that soup recipe you had on the blog with contains tomato juice, hot sauce, potatoes and a bag of frozen vegetables to have a meatless supper for Lent. Thanks for the recipes. Very good.

    • says

      Bea that is another new one for me. I have never had pineapple muffins before but they sound good. I wonder if you could add some coconut and nuts. Yum.

  2. Bea says

    I think coconut, or nuts, or both, would be good too. The pineapple I used were canned chunks, and it was nice to bite into a muffin and have a nice whole chunk of pineapple there. Yummy. What I like about the muffin formula is you can add whatever hits your fancy or whatever you want to use up. Did you ever hear of pumpkin blueberry muffins? I found a recipe for that and want to try that combo too.

  3. says

    I make muffins very frequently and found that instead of the 1/4 c. oil you can substitute 1/4 c.applesauce. Cuts down on calories and tastes wonderful. Enjoy

  4. rose says

    i often wondered about this myself gertrud .. i know when i bake a cake i use the applesauce instead of the oil .. but i never used it for the muffins .. i will have to try that ..
    and bea .. great idea’s on different kinds of muffins .. yummy 😀

  5. Sharon says

    I use buttermilk in my muffins and they have a more moist texture. I use a variety of dried fruits and NO sugar and they turn out wonderful each time.

  6. Bea says

    Jill, Did you ever add choc chips to your banana bread recipe from your cookbook? I want to make the banana bread recipe tonight as MUFFINS as you suggested, and I will add cinnamon chips I have. I have made banana bread in the past with chocolate chips and it is real good.

    • says

      Bea I haven’t tried the chocolate chips but I know others who have and who love it. I have never heard of cinnamon chips before. I bet those would be good in many things.

  7. Bea says

    Jill, I found the cinnamon chips at a store that sells discounted products and foods. It’s called Ollie’s Bargain Outlet. They have stores in 10 states. It has wonderful things in it. Even discounted Christian books. The cinnamon chips are great. They are real good in sugar cookies and quick breads, so I’m anxious to try them in the Banana Muffins.

  8. Bea says

    Potato Muffins

    1 egg
    2/3 cup milk
    1-1/2 cups flour
    2 tablespoons sugar
    3 teaspoons baking powder
    1 teaspoon salt
    1-1/2 cups mashed potatoes (prepared with milk and butter)
    1 tablespoon minced fresh parsley
    In a bowl, beat egg and milk. Combine the flour, sugar, baking powder and salt; stir into egg mixture just until moistened. Fold in potatoes and parsley. Fill greased muffin cups 2/3 full. Bake at 400 degrees 30-35 minutes. When done let sit 5 minutes before removing from pan. Good with soup.

  9. Mary C in Iowa says

    Can’t wait to try some of these ideas! I sometimes use Christy’s Zucchini Bread recipe from to make yummy muffins. I use golden raisins instead of regular raisins-a little more expensive but well worth the difference, and I sprinkle the tops with turbinado sugar. The result is a fabulous tasting, fancy looking muffin treat. I usually bake these for my husband’s classes at the end of the semester and they are always a hit!
    Have a great day, everyone!

  10. Michele says

    my three favorite muffin recipes are buttermilk muffins, cinnamon sugar muffins and moms sweet muffins. these never last at my house.

  11. margie says

    I was looking for a basic muffin mix and came across your site. after putting them in the oven I came across a lot more almost all said to add an egg, hope these turn out without the egg?

    • says

      This recipe here did say to add one egg. I didn’t know if you over looked it or just didn’t have an egg. They will probably be eatable just will have a different texture.

  12. Harriet Schauman says

    I was browsing and looked up home made muffins and came across this sight. It was so timely because I’m hosting a Communion Breakfast at my church next Sat. and I was trying to decide what to have to go with a baked omlet & sausage and fresh fruit. Different kinds of muffins will work just fine. Thank you.

  13. Genni says

    im 15 and love to bake i was craving some muffins n stumbled apon this recipe n i tried it yesterday … ooooh were they sooo good i added some fresh bluberry (fav flavor of muffin) n was great! i used a little more oil just so the texture can be more soft n not too dry this recipe helped n was very usefull thanks jill

  14. Kali says

    Thanks for the recipe. We went to the beach and I took the dry mix and added the wet ingredients (including blueberries) when I ready to bake them. I didn’t have a muffin tin so I baked in a small casserole dish. I melted some butter,added powdered sugar,milk and a touch of vanilla and made a glaze that I just poured over the “bread”. Good gracious, this was delicious. Thanks again!!

  15. claris says

    i don’t have a muffin tray but can use aluminum cup (like muffin size type) instead? will the muffin com eout clean?

    • says

      It should just be sure to grease and flour it real well the way you do when baking a cake. Also it might help to run a knife around the edge of the can before you try to get it out after it has baked. If you want to bother with it you could place a small bit of wax paper that fits the bottom of the cup then pour the batter it but that would be a little more work and I don’t think you really need it.

  16. kathryn says

    I would like to make Butter Rum Muffins. Using your basic recipe, how much butter rum extract would I use? Would I use the extract or another form?

    • says

      I would use the extract and just add a few drops or a capful, taste the batter and add more if it needs it. It really would be to your own personal taste.

    • says

      You know Sandra you usually can do that with these recipes but have never tried it with this one. I would turn down the temp. to about 375 or 350 degrees and maybe cook it a few minutes longer if you do try it.

  17. Chris Olgers says

    I made this, this morning. Thay are very good.I put blackberrys in them. Not to sweet. Don’t stir to much, you will have a nice crown on top.

  18. Naz says

    Thanks for the great recipe Jill. Today I baked for the first time in my life and my muffins were great . There was just a little problem. I added chocolate chips and they all sunk and sat at the bottom of the muffins. What can I do to prevent that?

    • says

      Next time you might try tossing them in some of the flour you are using. This sometimes helps to keep them evenly distributed. You need to do this with nuts or fruit that you use too.

  19. Debbie says

    I’m in Fort Collins, CO at about 5000′ do I need to make any changes or follow the instructions as is? We’ve only been here 3 years and I am still learning about high altitude baking.

    • says

      Debbie you may have to make a few changes. I never worried too much or changed a recipe when I lived there and didn’t notice too much of a difference. There are some things though like it takes most things twice as long to boil and cook that way and sometimes there are a couple of little adjustments. Here is a site that will help you with tips on what to do.

  20. Mary Jane says

    Muffins are such a versatile food. They can be for breakfast, a snack, lunch boxes, part of a larger meal, or for coffee. They can be savoury or sweet. We often have them for breakfast or coffee. Leftovers freeze well. They are a lifesaver for frugal families.


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