This best homemade sweet muffins recipe makes moist, sweet and delicious muffins! It is our most favorite muffins recipe! Our family loves them and your family and friends are sure to love them, too!
Mom’s Best Homemade Sweet Muffins Recipe
- Yield: 1 dozen muffins
Ingredients
1 egg
1/2 cup buttermilk
1/4 cup vegetable oil
1/2 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. soda
1 1/2 cups flour
Instructions
- Preheat oven to 400°.
- Mix all the ingredients in a bowl. The batter will be slightly lumpy.
- Place batter 2/3 full into greased muffin tins or muffin tins lined with papers.
- Bake 15-20 minutes.
Mom’s best homemade sweet muffins recipe is from volume 1 of our cookbook:
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I fixed these Sunday afternoon. They were delicious!!! We are empty nesters and my husband and I had them eaten up by Monday night. This recipe is a keeper and I will be fixing them again. I think when I fix them again I will put a few raisins in the batter.
Try with half a cup of pralines and substitute 1/2 the oil with mashed banana’s! Or try grated apples with grated carrots (about a half cup of each)!!(lower the oil to about a half the quantity.
Experiment with it and be not afraid to have mistakes..they are teachers for the future!!
Happy Birthday!
Can frozen blueberries be added to recipe
Yes you can
Ok, How much blueberry can you add? and do we have to change anything in the recipe?
★★★★★
You don’t need to change the recipe and you can add as many or as little blueberries as you want -I usually toss in one or two good size handfuls
There’s a reason this is Jill’s and Tawara’s favorite recipe…these are excellent! My kids and my husband love them. They don’t last a day at my house:)
I think they substituted coconut milk for the buttermilk. The used 1 tip vinegar to “sour” the milk
Tried these muffins yesterday and they are delicious. I have been trying muffin recipes for awhile. None were what I was looking for which was a sweet moist muffin. When my family tried them they liked them right away. This is a keeper! Thanks so much!
Glad you liked them Audrey. It is a good basic recipe I have used for years. What I like about it is it uses basic ingredients most people have and they taste really good like that but you could add something like blueberries to it if you wanted to.
could you make them as a bread
You probably could Melissa. You would have to adjust the baking time and maybe turn the oven down about 25 degrees. It would be a denser bread but don’t know why that wouldn’t work. Also you could probably put it in a sq baking pan and make it like you would corn bread too and cut it into squares.
Absolutely wonderful! My mom used to bake a similar muffin when I was really little so these bring back a memory. And they were so ridiculously easy to throw together that I will never buy packaged muffin mix again. I followed the recipe exactly but if someone wanted to customize these with blueberries or some other addition I bet it’d be easy to do. Now if you’ll excuse me, I’ve got a pile of muffins to chow on.
I just made these. HOLY YUM!!!
The dough was really thick. Is that normal? And does soda mean Baking Soda?
Thanks!
Elisabeth
Yes soda is baking soda. It should not be quite as thick as cookie dough but thicker then pancake batter if that helps
I made these and substituted Truvia baking blend for the sugar. They were great and freeze well. I like a bigger muffin so I made 8 instead of 12.
I just made a double batch of this recipe, added coconut flakes and used coconut milk (+ vinegar) in place of the buttermilk. Man, they smell so good as they are getting ready to come out of the oven.
I substituted sour cream for the buttermilk and these turned out great. So simple to make!
These look delicious. I was looking for some new recipes for some baking, and i am looking forward to trying these!
Made these and they were delliciousness!! I subbed coconut milk and vinegar for the buttermilk and i subbed 2 Tbsp of honey for 1/4 cup of the sugar. Lowered the baking temperature to 350 because of the honey. These were so good, moist and flavorful, they rose nice and high with a pretty golden color, this recipe is a keeper for sure!!! Thank you.
What’s the measurements for vinegar and coconut milk….sorry I’m newbie
Tammy am not sure about your question there isn’t any vinegar or coconut milk in this recipe
i love this recipe. in your cookbook i write down if is a winner with my family or not. its a winner. i just got done make ing another batch. so good
Delicious! I made them in an 8×8 pan, dropped the temp to 375, and cooked for 25 minutes. I also substituted coconut oil for vegetable oil. Served hot with strawberry preserves, fantastic!
These muffins sound good; will be trying. How much is your cookbook “Living on a Dime”?
Sorry I have been so long in answering Janice but I have been having computer problems for a week. Hope you like the muffins. Here is the info on all of your books including our main cookbook
I love these muffins and it is so versatile! Tonite I added blueberries prior to baking! My granddaughters love these for school and home snacks. Thank you for the recipe! I have been making them weekly but think I am going to up my game to at least biweekly!
Lol Deb. I am so glad you like it. Thank you. This is the one and only official recipe I made up myself so it is so nice when I hear someone likes it so much. Thanks again
This has evolved into the only cake or muffin recipe I use. I just add citrus peel, chocolate chips, frozen berries. A combo of 1/2 mashed banana instead of the eg and orange zest is the current favorite among my family. But lemon zest and 1/4 cup of yogurt intead of eggs is great too.
Thank you Vanessa for letting us know. I love this recipe too because you can so easily adapt it.
Tammy Wyland – The vinegar and coconut milk (Or, ANY milk, really) are a substitute for the buttermilk in the recipe. Since it calls for a half cup of buttermilk, use a half cup of whatever milk you wish, and one and a half teaspoons of vinegar. Then, let the mixture sit for five minutes before using it in the recipe. (It will look a bit lumpy, but that’s okay.)
And of course, if doubling the muffin recipe, you’d double the vinegar and the milk.
Yes many people do use vinegar and milk as a substitute for buttermilk which is ok because most people don’t keep buttermilk on hand and in a pinch is perfectly fine but if ever you get a chance try this recipe with buttermilk. Vinegar in milk makes just sour milk and that is a different thing from buttermilk. Buttermilk had special bacteria that acts kind of like a leavening so that it makes the texture of baked goods different and the taste ever so slightly different. Here is a post I wrote about it and shows how to substitute it etc. Ten Ways to Use Buttermilk and Sour Cream
Hi, Jill, are the buttermilk to flour amounts correct? I made some earlier tonight for the first time, and the batter ended up like a biscuit dough. I had to add an extra 3/4 cup of milk. Is it supposed to be that thick? I’m not a very experienced cook, so I could have mis-measured the flour. How thick is the batter supposed to be? They were still delicious, BTW.
No Sarah the recipe is right. It is a much thicker dough. Some muffin doughs are much thicker – they are not as thick as biscuits but not as runny as pancake batter.
Okay. Thank you for replying. I’ll try them again. :D
These muffins are great. For years I’ve tried making muffins and they never turn out,unless it’s from a package. I did have to up the buttermilk to almost 1 CUP but they still turned out delicious. I’m going to bake another batch again and see if I have to add extra buttermilk again. I might even pop some blueberries in them.
I used a scant 1/4 cup honey and almond milk and added 1 cup chopped strawberries. Tasty and moist
Thanks Jill and Tawra! I have heard Tawra mention this recipe in videos, finally decided to give it a try. Good Basic and easy recipe with most ingredients people probably have on hand. Added about 1/2 cup honey to the recipe, and without it I do not think the muffins would be sweet enough for my family. After baking topped with jam, which made the muffins extra yummy :-) Did not have butter milk, so mixed 2% milk and vinegar. Next time I have “real” buttermilk, I will try recipe again. Next time I will also sift dry ingredients.
hi jill
i made them!!
but i mucked around a bit – not much though – with the recipe
i had some frozen raspberry – what is called raspberry crumble – it all the bits of frozen raspberries that usually end up at the bottom of the bag – so biffed about 1/2 a cup of them into the muffin mix – didnt have buttermilk so used milk instead and used a bit more so the mix was looser for me – i got 12 awesome wee muffins – then – blow me down i experimented more – i knew i had a dribble of raspberry essence and some red food dye – so made a pale pink raspberry flavoured icing – had just enough icing sugar – they are my tribute to Valentines Day now – my baking isnt the best so baking stocks are always low or dont exist – i dipped the top of the icing in some coconut coz i have that for your granola recipe – oh maaaaaan – that twang from the raspberries really made my jaw ache – they are so good – next time i make them i will be trying out the belgium biscuit flavours with the spices and put a dollop of raspberry jam on top so it sinks down then ice them with vanilla icing – i have found something i can bake – thank you guys for doing so much and showing us – those who a kitchen challenged – how to accomplish meals that work – we are trying the $26 a week menu as a challenge – it has started today with the roast chook which will get divided up for the meals in the weeks menu – i realised it will be a $13 a week challenge because yours is for 4 and there is only the 2 of us – will see how we go
thanks
liz
Lol Liz your “mucking” around with it does sound delicious. : ) So excited you are trying the $26 a week menu. The main thing is just learning to put some of the tips in place even if you don’t exactly hit $26 it is mostly about stretching things as best as you can. Please holler if you have any questions. It sounds like you are really on the road to making it work though.
These are very good, especially cut in half with some jam spread on them! I’ve made them as the recipe is written and my family enjoyed them, but today I substituted gluten free flour and erythritol instead of sugar to make myself a treat. This recipe is a keeper for sure.
Thank you Nicloe. We have always liked it because you can eat them like you did or you can add other things to them like blueberries, dried fruit etc.