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Breakfast Muffins

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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.

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

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, beat the eggs, then whisk in milk, melted butter, sweetener, and vanilla if using.
  4. Pour wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Fold in any optional add-ins like fruit, vegetables, or cheese.
  6. Spoon batter into muffin cups, filling each about ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
  8. 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

Find it online: https://thefamilycooking.com/breakfast-muffins/