These Quick & Easy Muffins are perfect when you need a fast homemade treat. Made with simple pantry ingredients, they come together in minutes and are endlessly customizable — great for breakfast, snacks, or lunchboxes.
⏱ Prep & Bake Time
- Prep Time: 10 minutes
- Bake Time: 18–22 minutes
- Total Time: 30 minutes
- Servings: 12 muffins
🍳 Equipment
- Muffin tin
- Paper liners or non-stick spray
- Mixing bowls
- Whisk
- Spoon or ice-cream scoop
🥘 Ingredients
- 1¾ cups all-purpose flour
- ¾ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- ⅓ cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
Optional Mix-Ins (choose one or combine)
- 1 cup chocolate chips
- 1 cup blueberries
- ½ cup chopped nuts
- ½ cup mashed banana
- ½ tsp cinnamon
📝 Ingredient Notes
- Milk: Can be replaced with almond or oat milk.
- Oil vs butter: Oil makes muffins extra moist; butter adds richer flavor.
- Sugar: Reduce to ½ cup if using sweet mix-ins.
👨🍳 Instructions
1. Preheat oven
Preheat oven to 400°F (200°C). Line or grease a muffin tin.
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2. Mix dry ingredients
In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Mix wet ingredients
In another bowl, whisk milk, oil (or butter), egg, and vanilla.
4. Combine
Add wet ingredients to dry ingredients and stir just until combined.
Fold in your chosen mix-ins.
5. Bake
Divide batter evenly among muffin cups (about ¾ full).
Bake 18–22 minutes, or until a toothpick comes out clean.
6. Cool & serve
Let muffins cool 5 minutes in the pan, then transfer to a rack.
📊 Nutrition (Approx per muffin, plain)
- Calories: 190
- Protein: 4g
- Carbs: 27g
- Fat: 8g
- Fiber: 1g
⭐ Tips & Variations
- Bakery-style tops: Sprinkle sugar on top before baking.
- Healthier option: Swap half the flour for whole wheat.
- Lemon muffins: Add lemon zest and 1 tbsp lemon juice.
- Cinnamon sugar: Swirl 2 tbsp sugar + ½ tsp cinnamon into batter.
- Freezer-friendly: Freeze up to 2 months.
