Basic Muffin Recipe for Making Any Type of Muffin



Quantities listed are for a single batch of 12 muffins. To make muffins, combine dry ingredients, and then mix in wet ingredients until just combined; the batter should be lumpy. Grease muffin tin and fill cups two thirds full. Bake in a preheated oven at 400 F (200 C) degrees for approximately 20 minutes.

  • 2 to 2-1/2 cups grain
  • 1 cup milk (or other liquid)
  • Up to 1/4 cup fat
  • 1 egg
  • Up to 1/2 cup sweetener
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • Up to 1-1/2 cups additions

Grain: Use 2 to 2-1/2 cups of white flour. Or substitute oatmeal, cornmeal, whole-wheat flour, rye flour, or flake cereal for 1 cup of the white flour. Or substitute 1 cup leftover cooked oatmeal, rice, or cornmeal for 1/2 cup of the white flour and decrease liquid to 1/2 cup.

Milk: Use 1 cup. Or substitute buttermilk or sour milk (add a tablespoon of vinegar to 1 cup milk). Or substitute fruit juice for part or all of the milk.

Fat: Use 1/4 cup vegetable oil or 4 Tsp. melted butter or margarine. Or substitute crunchy or regular peanut butter for part or all of the fat. The fat can be reduced or omitted with fair results if using a wet addition.

Egg: Use 1 egg. Or substitute 1 heaping Tsp. of soy flour and 1 Tsp. of water. If using a cooked grain, separate the egg, add the yolk to the batter, beat the white until stiff, and fold into the batter.

Sweetener: Use between 2 Tsp. and 1/2 cup sugar. Or substitute up to 3/4 cup brown sugar. Or substitute up to 1/2 cup honey or molasses, and decrease milk to 3/4 cup.

Baking Powder: Use 2 tsp. If using whole or cooked grains or more than 1 cup of additions, increase to 3 tsp. If using buttermilk or sour milk, decrease to 1 tsp. and add 1/2 tsp. baking soda.

Salt: Use 1/2 tsp., or omit if you have a salt-restricted diet. The following ingredients are optional. Additions can be used in any combination, up to 1-1/2 cups total. If using more than 1 cup of wet additions decrease the milk to 1/2 cup.

Dry Additions: Nuts, sunflower seeds, raisins, coconut, etc.

Moist Additions: Blueberries, chopped apple, freshly shredded zucchini, shredded carrot, etc.

Wet Additions: Pumpkin puree, applesauce, mashed, cooked sweet potato, mashed banana, mashed cooked carrot, etc. If using 1/2 cup drained, canned fruit or thawed shredded zucchini, substitute the syrup or zucchini liquid for all or part of the milk.

Spices: Use spices that complement the additions such as 1 tsp. cinnamon with 1/4 tsp. nutmeg or cloves. Try 2 tsp. grated orange or lemon peel.

Jellies and Jam: Fill cups half full with a plain batter. Add 1 tsp. jam or jelly and top with 2 more Tsp. batter

Non-sweet Combinations: Use only 2 Tsp. sugar and no fruit. Add combinations of the following: 1/2 cup shredded cheese, 2 Tsp. grated onion, 1/2 cup shredded zucchini, 2 Tsp. parmesan cheese.

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6 responses to “Basic Muffin Recipe for Making Any Type of Muffin

  1. I’ve been baking these for years. It works great. But I bake at 350 otherwise they come out too dry. I’ve added a chopped pears from a can, some of the pear juice(not the syrup kind), 1 t vanilla and some chocolate chips. Mmm.


  2. 400 degrees?
    my oven does not go that high


  3. You covered all the departments of ingredients perfectly.already e-mailing to friends….thanks so much, pat


  4. Can you substitute rice flour, instead of white flour? I am allergic to yeast, but would love to make these. They look delicious!


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