These classic golden muffins are the kind of warm, fluffy treat that feels like home. With a tender crumb, lightly sweet flavor, and golden-brown tops, they’re perfect for breakfast, tea time, or a quick snack on the go. Made in a single bowl with pantry staples—eggs, milk, oil, flour, and sugar—this recipe is as simple as it is satisfying. The batter comes together in minutes, and the muffins bake up beautifully with domed tops and a soft, moist interior.
What makes these muffins special is their versatility. You can enjoy them plain, or fold in your favorite add-ins: chocolate chips, blueberries, chopped nuts, or even a swirl of jam. They’re also a great base for savory variations—just reduce the sugar and add cheese, herbs, or cooked vegetables. Whether you’re baking for a crowd or just want something warm and homemade, these muffins deliver comfort in every bite.
INGREDIENTS:
- 2 large eggs
- ½ cup vegetable oil (or melted butter)
- 1 cup milk (room temperature)
- 1 teaspoon vanilla extract (optional)
- 1 cup granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional Add-ins:
- ½ cup chocolate chips, berries, chopped nuts, or dried fruit
- 1 teaspoon cinnamon or lemon zest for flavor variation
INSTRUCTIONS:
- Preheat the Oven: Set your oven to 180°C (350°F). Line a muffin tray with paper liners or lightly grease each cup.
- Mix Wet Ingredients: In a large mixing bowl, crack the eggs and whisk until smooth. Add the oil and milk, whisking to combine. Stir in vanilla extract if using.
- Add Sugar: Pour in the sugar and whisk until fully dissolved and the mixture is slightly thickened.
- Incorporate Dry Ingredients: Add the flour, baking powder, baking soda, and salt directly into the wet mixture. Stir gently with a spatula or whisk until just combined. Do not overmix—some lumps are okay.
- Fold in Add-ins (Optional): If using chocolate chips, berries, or other mix-ins, fold them in gently at this stage.
- Fill the Muffin Tray: Spoon the batter into the prepared muffin cups, filling each about ¾ full. This allows room for the muffins to rise without overflowing.
- Bake: Place the tray in the preheated oven and bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the muffins cool in the tray for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.
Tips & Variations:
- Make it dairy-free: Use almond or oat milk and replace butter with coconut oil.
- Add a crunchy top: Sprinkle coarse sugar or streusel topping before baking.
- Savory twist: Reduce sugar to ¼ cup and add shredded cheese, herbs, and cooked veggies.
- Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 1 month.
