Why You’ll Love This Recipe
These breakfast muffins are quick to make, easy to store, and loaded with ingredients that nourish and satisfy. You can keep them simple or pack them with fruits, nuts, veggies, or even cheese and meats. Great for grab-and-go mornings, they’re a portable breakfast that still feels homemade and wholesome.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
all-purpose flour (or whole wheat flour)
baking powder
baking soda
salt
eggs
milk or buttermilk
melted butter or oil
brown sugar or honey
vanilla extract (optional)
optional add-ins: blueberries, bananas, apples, carrots, spinach, cheese, bacon, nuts, chocolate chips
Directions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then add the milk, melted butter, sweetener, and vanilla if using.
- Combine the wet and dry ingredients and stir until just mixed. Do not overmix.
- Fold in your preferred add-ins like fruit, vegetables, or cheese.
- Fill each muffin cup about ¾ full with the batter.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Servings and timing
This recipe makes 12 standard muffins and takes about 30 minutes total—10 minutes prep, 20 minutes baking.
Variations
- Sweet muffins: Add mashed banana, blueberries, chopped apples, or cinnamon.
- Savory muffins: Mix in grated cheese, cooked bacon or sausage, and chopped spinach.
- Gluten-free: Use a gluten-free flour blend suitable for baking.
- Vegan: Replace eggs with flax eggs and use plant-based milk and oil.
- Low-sugar: Use unsweetened applesauce or mashed banana to reduce added sugar.
Storage/Reheating
Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze for up to 2 months. Reheat in the microwave for 20–30 seconds or warm in a 300°F (150°C) oven for a few minutes until heated through.
FAQs
Can I use whole wheat flour instead of all-purpose?
Yes, you can use whole wheat flour for more fiber and a nuttier flavor. You may need to add a splash more milk to maintain moisture.
How do I keep muffins moist?
Do not overmix the batter, and avoid overbaking. Adding ingredients like yogurt, applesauce, or mashed banana can also help retain moisture.
Can I freeze breakfast muffins?
Yes, allow them to cool completely, then freeze in a single layer before transferring to a freezer-safe container.
Are breakfast muffins healthy?
They can be, depending on the ingredients. Use whole grains, natural sweeteners, fruits, or veggies for a more nutritious option.
How do I make muffins more filling?
Add protein-rich ingredients like eggs, nuts, seeds, or Greek yogurt, or pair with a boiled egg or smoothie.
Can I make mini muffins?
Yes, just use a mini muffin tin and reduce baking time to about 12–15 minutes.
What’s the best way to reheat them?
Use the microwave for quick reheating or warm in the oven for a crisp top.
Can I add vegetables?
Absolutely—grated carrots, zucchini, or spinach work well in both sweet and savory versions.
How do I make muffins more kid-friendly?
Use naturally sweet fruits, mini chocolate chips, or familiar flavors like banana or apple-cinnamon.
Can I prepare the batter ahead of time?
It’s best to bake immediately, but you can refrigerate the batter for up to 12 hours. Stir gently before using.
Conclusion
Breakfast muffins are the perfect make-ahead, customizable, and satisfying morning treat. Whether you prefer sweet or savory, light or hearty, there’s a muffin variation to suit every taste and dietary need. Bake a batch for the week and enjoy a homemade breakfast that’s ready whenever you are.
PrintBreakfast Muffins
Breakfast muffins are a quick, versatile, and satisfying morning option that can be customized with sweet or savory ingredients. Great for meal prep or grab-and-go breakfasts, they’re moist, flavorful, and easy to make in batches.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour (or whole wheat flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk or buttermilk
- 1/2 cup melted butter or oil
- 1/2 cup brown sugar or honey
- 1 teaspoon vanilla extract (optional)
- Optional add-ins: 1 cup total of blueberries, mashed bananas, chopped apples, grated carrots, chopped spinach, shredded cheese, cooked bacon, chopped nuts, or chocolate chips
Instructions
- Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat the eggs, then whisk in milk, melted butter, sweetener, and vanilla if using.
- Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in any optional add-ins like fruit, vegetables, or cheese.
- Spoon batter into muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
- Do not overmix the batter to keep muffins light and fluffy.
- Use different combinations of sweet or savory add-ins to match your preference.
- For gluten-free muffins, use a 1:1 gluten-free flour blend.
- To make vegan muffins, use flax eggs and plant-based milk and oil.
- Freeze cooled muffins for up to 2 months and reheat as needed.
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
