10 Easy Muffin Recipes With Few Ingredients


2 cups self-rising flour
3/4 cup sugar
75 g butter
1 cup milk
1 egg
Grated rind of two lemons

1/4 cup lemon juice
1/4 cup sugar

Preheat oven to bake at 180 C. Line muffin tin by using cooking spray
Mix together flour and sugar in a large bowl.
Melt butter and mix egg and lemon rind and beat well with a wooden
Spoon, to combine.
Add liquids to dry ingredients and combine only until the ingredients have been lightly mixed. Spoon into lightly greased muffin tins. Bake for around 15 min
When muffins are cooked, stir together the topping and drizzle over the hot muffins. Let them cool and take them out carefully, and place on a wire.

Double chocolate muffins


2 cups, level all-purpose flour
1 cup natural cocoa powder, sifted
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs plus 1 egg yolk
1 1/4 cups granulated sugar
1/2 cup canola or vegetable oil
1 1/2 cups sour cream
1 tablespoon vanilla extract
½ cup chocolate chips and/or chopped chocolate

1. Preheat oven to 180ºC and grease a standard 12-cup muffin tin with cooking spray, wiping off any excess on the top of the tin.
2. In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
3. In the bowl of a mixer fitted with the whisk attachment, begin beating the eggs on medium-high speed. Slowly stream in the sugar while beating and continue to beat until the mixture is pale and thickened and ribbons down from the beater when lifted before settling back down into the batter. Wipe down the bowl and beater as needed.
4. Beat in the oil until fully incorporated. Wipe down bowl and beat in sour cream and vanilla until evenly incorporated.
5. Add the dry ingredients to the wet and fold in just until only a few visible streaks remain. Add the chocolate and fold in just until all ingredients are evenly incorporated.
6. Spoon the batter evenly into the prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded.
7. Bake muffins in preheated oven for 20 minutes, or until a toothpick inserted into the center of one comes out free of wet batter (it may come out with melted chocolate). Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely. Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.

Please note, you can use a mixture of chocolates for variety, use semisweet chocolate chips, dark chocolate chips, or chopped dark chocolate.

Choc chip banana muffins


2 eggs

2 ripe bananas, peeled and mashed

1/4 cup oil (canola oil)
1 cup milk
3/4 cup Soft Brown Sugar
2 1/2 cups flour
4 tsp. baking powder
1 cup chocolate chips

Preheat oven to 180°C. Spray a tray of 12 muffin tins with nonstick spray.

In a large bowl beat the eggs, mashed bananas, oil, milk and brown Sugar together – just lightly.

Mix in the flour, baking powder and chocolate chips. Don’t over mix – the ingredients should be just gently stirred together to combine. Spoon into the prepared tins and bake for 15 – 18 minutes. Until puffed and golden brown. Cool for 2 minutes in the tins, then gently twist and ease the muffins out to cool on a wire rack
Tip Tip Tip: Always soak the muffin tins straight away, as soon as you’ve removed the muffins. This means the tins clean up easily and you don’t have to scrub at them and risk ruining their lovely shiny nonstick surface.

Basic vanilla muffins


  • 2 cups self-rising flour
    • 1/2 teaspoon salt
    • 2 tablespoons sugar
    • 1 egg, slightly beaten
    • 1 cup milk
    • 1/4 cup melted butter


    1. Preheat the oven to 180 degrees Celsius. Butter muffin pans. Mix the flour, salt, and sugar in a large bowl. Add the egg, milk, and butter, stirring only enough to dampen the flour; the batter should not be smooth. Spoon into the muffin pans, filling each cup about two-thirds full. Bake for about 20 to 25 minutes each.
  2. Blueberry Muffins.
    1. Use 1/2 cup sugar. Reserve 1/4 cup of the flour, sprinkle it over 1 cup blueberries, and stir them into the batter last.
  3. Pecan Muffins.
    1. Use 1/4 cup sugar. Add 1/2 cup chopped pecans to the batter. After filling the cups, sprinkle with sugar, cinnamon, and more chopped nuts.
  4. Whole-Wheat Muffins.
    1. Use 3/4 cup whole-wheat flour and 1 cup white flour.
  5. Date or Raisin Muffins.
    1. Add 1/2 cup chopped pitted dates or 1/3 cup raisins to the batter.
  6. Bacon Muffins.
    1. Add 3 strips bacon, fried crisp and crumbled, to the batter.

Cinnamon Muffins


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon

Preparation Instruction

  1. Preheat the oven to 375ºF. Grease 16 muffins cups.
  2. In a bowl, combine the flour, sugar, baking powder, cinnamon and salt.
  3. In another bowl, beat together the milk, vegetable oil, and eggs. Make a well in the center of the dry ingredients and add the wet ingredients. Stir just until combined – don’t overmix.
  4. Divide the mixture evenly between the prepared muffin cups.
  5. In a small bowl, combine the 2 tablespoons sugar and 1 teaspoon of cinnamon. Sprinkle the cinnamon sugar mixture over the tops of the batter filled cups.
  6. Bake the muffins until a toothpick inserted in the center comes out clean, 13-15 minutes.

Simple muffins

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup white sugar
  • 1 egg
  • 1 cup milk
  • ¼ cup vegetable oil
  • Preheat oven to 350 degrees F (180 degrees C).
  • Stir together the flour, baking powder, salt and sugar in a large bowl. Make a well in the center. In a small bowl or 2 cup measuring cup, beat egg with a fork. Stir in milk and oil. Pour all at once into the well in the flour mixture. Mix quickly and lightly with a fork until moistened, but do not beat. The batter will be lumpy. Pour the batter into paper lined muffin pan cups.
  • Variations: Blueberry Muffins: Add 1 cup fresh blueberries. Raisin Muffins: Add 1 cup finely chopped raisins. Date Muffins: Add 1 cup finely chopped dates. Cheese Muffins: Fold in 1 cup grated sharp yellow cheese. Bacon Muffins: Fold 1/4 cup crisp cooked bacon, broken into bits.

Mealie bread muffins

  • 1 cup milk
  • ½ cup sour cream
  • ¼ cup butter, melted
  • 1 egg, lightly beaten
  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 cup chopped whole kernel corn
  • 2 tablespoons white sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup shredded Cheddar cheese
  • Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  • Beat milk, sour cream, butter, and egg together in a large mixing bowl until smooth; add flour, cornmeal, chopped corn, sugar, baking powder, baking soda, and salt. Whisk mixture until dry ingredients are just moistened; fold Cheddar cheese into the batter. Divide batter between 12 muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Chocolate chip moist muffins

  • 1/2 cup butter or 100g Butter softened
  • 2/3 cup granulated sugar
  • 2 large eggs room temp, lightly beaten
  • 3 bananas very ripe, coarsely mashed with a fork
  • 1 tsp vanilla essence
  • 1 1/2 cups self raising flour
  • 1 tsp Bicarbonate of soda
  • 1/2 tsp salt
  • 1 cup semisweet chocolate chips
  1. Preheat oven to 350˚ F or 180˚ C and line a 12-count muffin tin with paper liners.
  2. In a mixing bowl, cream together softened butter with the cup sugar. Add lightly beaten eggs.
  3. Add mashed bananas and vanilla essence and mix until blended.
  4. In a separate bowl, whisk together dry ingredients: flour, baking soda and salt. Mix the dry ingredients into wet ingredients until incorporated.
  5. Fold in chocolate chips. Divide batter evenly into your 12-count muffin tin and sprinkle the remaining 1/4 cup chocolate chips evenly over the tops. Bake at 350˚F on the center rack for 25-30 minutes or until the top is golden and a toothpick inserted into the center comes out clean.

Marble Muffins

  • 6 tbsp. of vegetable oil
  • 280 g plain four
  • 1 tbsp. baking powder
  • pinch of salt
  • 115 g caster sugar
  • 2 eggs
  • 250 ml milk
  • 1 tsp vanilla extract
  • 2 tbsp. cocoa powder
  • Sift flour, baking powder and salt into large bowl. Stir in sugar.
  • Place the eggs in another bowl and beat lightly. Then, beat in milk, oil and vanilla extract.
  • Make a well in the center of the dry ingredient and pour in the beaten ingredients.
  • Stir gently to combine only. Divide mixture into 2 bowls. Sift cocoa powder into one bowl and leave the other bowl plain.
  • Scoop mixture into muffin cups or greased muffin trays. Bake in preheated oven at 180C for 20 minutes.
  • Serve warm or transfer to wire rack to cool completely.

No flour healthy Muffins

  • 1 cup Almond flour
  • 2 tbsp. powdered erythritol or 1 tbsp. stevia equivalent
  • 1/4 cup milk of choice
  • 1 large egg,
  • 1/2 tbsp. baking powder
  • 1/4 tsp salt
  • optional no sugar chocolate chip, crushed walnuts or pinch cinnamon.
  • The recipe will make 4 regular-sized muffins, so feel free to double it. Preheat oven to 350 F or 180 C. Grease a muffin tin very well. Combine all dry ingredients (stirring well), then stir in wet. Scoop into muffin cups, filling about 2/3 of the way up. Bake 10 minutes on the center rack (or 15 minutes for regular-sized muffins). Remove from the oven and let cool an additional 10 minutes, during which time they will continue to firm up. Carefully go around the sides of each muffin with a knife and pop out. If you try them, be sure to rate the recipe below!

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