Standard Muffin Recipe

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Standard Muffin Recipe – A plain muffin batter is added to a muffin tin, then you can add your favorite flavors (fruit, nuts, chocolate, etc.) to each muffin. Great for kids and guests because everyone gets to choose the type of muffin they want.

standard muffin recipe 3 image collage with text. images showing uncooked and cooked muffins

About a year ago, I noticed several recipes trending on Pinterest involving pancake batter and muffin tins.  Some people called them puffins, some people called them individual baked pancakes.  The general idea was to take pancake batter and pour it into a muffin tin, then top the batter with your favorite flavors (fruits, nuts, chocolate chips, oats, etc.) and bake it.  I thought it was a great idea, so I tried it.  Unfortunately, I didn’t really like it.  The thing about pancake batter is, it’s not very good on its own.  That’s probably why most people douse their pancakes in lots of maple syrup.  Even when I added syrup to the baked pancakes, or whatever you want to call them, they still weren’t my favorite.

But, I still really liked the idea of being able to use a bunch of different flavors/toppings to add to one standard batter.  The batter just needed to taste better.  So why not use the muffin tin for it’s actual purpose, making muffins!  Muffin batter is lighter and sweeter; and you can still add all of your favorite additional ingredients to it.

This is great for house guests, kids, and picky eaters because everyone can choose their favorite flavor of muffin to make.  It’s also a great way to get creative in the kitchen.  I tried a lot of different flavor combinations and some of the ones that sounded a little strange ended up being great, like dried cranberry and sweetened coconut.

uncooked muffins with blueberries in a muffin tinAll you do is follow the standard muffin recipe below, fill a muffin tin with the batter, and top with your favorite muffin flavors/additions.  Use a toothpick to push the additional ingredients down into the batter and swirl them around a bit.  This way the additional ingredients are spread throughout the muffin and don’t just sit on top of it, as you can see in the blueberry muffin pictured on the right.  Then, just bake and cool the muffins like any other muffin recipe.  blueberry muffin cut in half on a white plateThe amount of additional ingredients you add is up to you, if you like lots of chocolate chips in your muffins, then add lots of chocolate chips.  I ended up using about a tablespoon of each additional ingredient.

I experimented with lots of different flavor additions for this standard muffin recipe.  Here are a few that I tried:  blueberry (pictured on the right), banana nut, chocolate chip, dried cranberry & sweetened coconut, mango & sweetened coconut, Peanut butter & jelly, and brown sugar & oats.

uncooked muffin batter in a muffin tin with different toppings sprinkled on the batter


honey oat muffin on a cooling rackThis brown sugar and oats muffin was another one of my favorites.  The brown sugar addition really sweetened it up.

I do have a suggestion for your flavor additions.  If you are adding an ingredient that is not very sweet, like blueberries, you may want to roll that ingredient around in a little sugar before you add it to the batter.

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4 muffins made with the standard muffin recipe - blueberry, chocolate chip, cranberry coconut, and brown sugar oat muffins

Standard Muffin Recipe

4.95 from 51 votes
Standard Muffin Recipe - A plain muffin batter is added to a muffin tin, then you can add your favorite flavors (fruit, nuts, chocolate, etc.) to each muffin. Great for kids and guests because everyone gets to choose the type of muffin they want.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


Servings 13 muffins
Calories 152 kcal


  • 2 cups all-purpose flour
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ½ cup granulated sugar
  • 1 cup skim milk, or your preferred milk/milk alternative
  • 1 tsp. vanilla extract
  • 1 large egg
  • ¼ cup canola or vegetable oil
  • cooking spray


  • Preheat oven to 400 degrees. Place muffin liners in a muffin tin and spray with cooking spray.
  • In a large bowl, add the flour, baking powder, and salt. Stir to combine.
  • In another bowl, add the sugar, milk, vanilla, egg, and oil. Whisk to combine.
  • Add the wet ingredients to the dry ingredients. Stir until just combined; batter should be lumpy. Do not over mix.
  • Fill the muffin liners ¾ of the way up.
  • Add your favorite muffin flavors/additions (fruit, nuts, chocolate chips, oats, etc.). Take a toothpick and push the additional ingredients down into the batter and swirl them around a little.
  • Bake for 20 minutes. Let cool for 5 minutes before serving.


If you are going to use a muffin addition that is not very sweet, like blueberries, it would be a good idea to roll that ingredient around in a little bit of sugar before you add it to the muffin batter.
The baking powder will start to react as soon as the wet ingredients are added to the dry ingredients. So, it's a good idea to have all of your additional ingredients prepared (ie. fruit peeled and chopped) before the batter is made.


Serving: 1muffin | Calories: 152kcal | Carbohydrates: 23.7g | Protein: 3.1g | Fat: 4.9g | Saturated Fat: 0.5g | Fiber: 0.5g
Course Bread/Muffin, Breakfast, brunch
Keyword basic muffin recipe, muffins, standard muffin recipe
Cuisine American
Author Amanda Finks


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    1. 5 stars
      These muffins are delicious ! I used butter in place of the oil and added blueberries and sliced strawberries. I used a mini muffin pan and baked them about 8-10 minutes. The recipe made 30 mini muffins.

  1. 4 stars
    Loved the idea to make a variety. I made three different ones. For my oven, 400 for 20 minutes was too long. I will probably reduce the temperature next time. They came out a little dry.

  2. Great Recipe, I added 2 small mashed bananas, 3/4 cup milk, dash of cinnamon, mini chocolate chips, white chocolate chips and skor pieces. So yummy

  3. 5 stars
    Great base recipe, great flavor! I added chopped apple rolled in just a little brown sugar to the batter for my first try, and am very happy with the results!

    1. Frozen works great, they don’t all sink to the bottom like fresh fruit dose, when possible, frozen fruit is my route I take.

  4. I’ve baked these muffins since i was a teenager. It was as go to meal after i moved out of my parents house and those basic ingredients was all that i had to eat. just mix all the dry ingredients together. Then add the wet ingredients, along with anything else. There is really no need to use two bowls. that is just complicating things. And, as for the muffin pan, cooking spray is all you will need. You can substitute whole wheat flour, or mix in bran cereal for a more nutritious muffin. Add peanuts, and a little peanut butter for peanut muffins. Or, add any nuts, seeds, or dried fruit for that healthy hippy muffin.

  5. 5 stars
    Wonderfully moist muffin! I don’t want a cupcake, but a muffin. Delish, not too sweet – add your own sweetness. My son loves brown sugar cinnamon. So good I shared with friends and due to demand, have to make them two nights in a row!

  6. 5 stars
    I just made these and they are excellent! High, light, and fluffy. I will try the recipe as-is next time, which will be soon, but just to use up stuff I had, I used 1/4 c. graham flour and 1 3/4 c. whole wheat pastry flour. They came out perfect even with these somewhat heavier flours. I added a very small amount of PB and jelly the tops of some, and a few oatmeal grains to all, and mixed in with a toothpick before baking. Delicious!

  7. i spend so much money on muffin mix. Its what my husband wants every morning. i made these foe him and added cinnamon and brown sugar. they turned out great

  8. I was given the recipe by a colleague over 20 years ago but the only difference is that he used 2 eggs. Would that make them heavier or lighter than yours?

    1. 5 stars
      I didn’t use egg, so I had to substitute with more milk and oil and it came out beautiful.
      The taste is heavenly.
      Thank you for this recipe.

        1. You can also use 1/4 cup applesauce to replace each egg. Comes out perfect every time and adds a hint more sweetness.

  9. 5 stars
    Love this recipe. I make it using King Arthur Measure for Measure gluten free flour, works perfectly every time!

  10. 5 stars
    I accidentally used a baking mix and used too much salt and baking powder but other than that theses are amazing!

    1. Have you ever thought of trying orange and fresh ginger? I need a basic recipe but want to add these and also candied ginger. Vera Vera

  11. 5 stars
    Just made 4 batches including blueberry, cinnamon oat, peanutbutter banana, and raspberry. YUM!

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About Amanda Finks

I’m a Registered Dietitian Nutritionist living in Zionsville, IN. I’m an avid cook, travel nerd, & lover of good food! I’m trained in Food Science & recipe development. It’s my mission to bring you the BEST recipes your whole family will love!

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