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Best Muffin Recipe (also one-bowl!)

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Member since 2014
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Serves 12 | Prep Time 30 min | Cook Time 10-12 min

Why I Love This Recipe

10 tips for making the very best muffins

1. Start with ingredients at room temperature (including eggs and milk)

2. Take care not to over mix the batter; use a flexible spatula to gently fold ingredients together

3. Batter should be stiff enough to hold a spoon upright; if it seems runny, gently fold in a few extra tablespoons of flour

4. Grease the entire muffin tin, not just the holes.

5. Fill muffin tins 3/4 full -- the fuller the tin, the fuller the muffin top

6. Slide a baking sheet under the muffin tin to prevent the bottoms from getting too dark in the oven

7. Allow muffins to cool in the pan at least 10 minutes before removing them, especially if they contain soft fresh fruit

Ingredients You'll Need

1 c milk
1 tsp white vinegar
1 c rolled oats (not quick oats)
1 large egg, at room temperature
1/4 c dark brown sugar
1/2 c butter, melted and cooled slightly
1 c plus 2 tbsp all-purpose flour
1/4 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
whatever add-ins you may want

Favorite combinations:
1 c raspberries, fresh or frozen & 1/2 c dark chocolate, chunked or chips
3/4 c diced apple (granny smith or russet), and 1/2 c toasted walnuts, roughly chopped
3/4 c dried cranberries and 1/2 c toasted pecans, roughly chopped
1/2 c toasted unsweetened coconut & 3/4 c PB chips
1 c diced rhubarb, fresh or frozen & 1/2 tsp green cardamom
3/4 c dates, pitted and chopped & 1/2 c pistachios
3/4 c golden raisins & 3/4 c grated carrot


Preheat the oven to 375F. Grease a 12-cup muffin tin and line with cupcake papers.

Crack the egg into the oat and milk mixture

Add brown sugar and mix to combine

Stir in melted butter

Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda & spices

Gently fold into batter, taking care not to over-mix

Sprinkle add-in and flavorings of your choice and combine muffin batter gently.

Use a large ice cream scoop or 1/3c measuring cup to scoop batter into muffin tins.

Bake until light brown and tops spring back gently touched, about 10-12 minutes

Note: muffins will take slightly longer to bake if you are adding fresh fruit

Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out.

* You may substitute 1c buttermilk, and then omit the vinegar from the recipe

* You can freeze the batter, then thaw in refrigerator overnight to bake fresh in the morning

Questions, Comments & Reviews

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