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Easy Muffins Recipes

There must be hundreds of different types of muffins out in Internet Land and every single recipebook I have has pages of them. So, I tried to pick out either the easiest, the most interesting, or ones that I felt I would make some day.

Chances are I'll be adding more to this page because muffins are fun to make, and fun to eat.

There are also muffins on other pages, such as the cornmeal muffins, and peanut butter muffins.

Homemade Basic Muffins

  • 1 egg
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1 1/2 cups of sifted flour
  • 2 1/2 teaspoons baking powder
  • Pinch of salt

Cream butter and sugar, add egg and milk, add dry ingredients. Stir in berries. Fill greased muffin tins half full or use paper liners. Bake 20 minutes at 400 until golden brown. Makes about 15.

Blender Muffins


  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1/2 cup soft butter or margarine
  • 3 tablespoons sugar

Mix dry ingredients in a bowl and set aside. Put remaining ingredients in a blender container. Cover. Press 6 for 10 seconds or until well mixed. Pour liquid mixture over dry ingredients in bowl. Stir until dry mixture is moistened. Do not overmix. Fill muffin papers in muffin tins 2/3 full. Use well greased muffin tin if paper cups are not used. Bake in a preheated oven. 400 for 20 to 25 min. Makes 12.

For variety add 4 strips bacon to the egg mixture before blending. Make banana muffins by adding one ripe banana. For spice muffins add 1/4 tsp. cinnamon and 1/8 teaspoon nutmeg to dry ingredients. Or add chopped dates to the egg mixture after blending. These muffins can be frozen.
Recipe from 1970

Poppyseed Muffins

  • 1 cup milk
  • 1/2 cup poppy seeds
  • 1/4 cup butter
  • 1/2 cup sugar
  • 1 egg
  • 3 tsp. vanilla
  • 2 cups flour
  • 3 tsp. baking powder
  • 3/4 tsp. salt

Soak poppy seeds in milk for 10 minutes. Cream butter, sugar and egg together. Add vanilla. Stir in Poppy seed mixture. Combine dry ingredients. Make well in the center. Pour wet mixture into well. Stir just to moisten. Fill muffin tins. Bake at 400 for 20 to 25 minutes. Makes 15.

Doughnut Muffins

  • 1 1/2 Tablespoon shortening
  • 1/2 cup sugar
  • 1 egg
  • 2 cups flour
  • 1/2 tsp. nutmeg
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 1/2 cup milk

Cream shortening and sugar. Add egg. Beat well. Mix and sift dry ingredients. Add alternately with milk to first mixture. Bake in small greased muffin pans in hot oven 400, 20 to 25 min. Dip in melted butter or margarine. Roll in powdered sugar or cinnamon sugar. Makes 24 muffins.

Fluffy Muffins

  • 1 cup milk
  • 1 beaten egg
  • 1/4 cup melted shortening
  • 2 cups flour
  • 3 tsp. baking powder
  • 1/2 tsp. salt

Mix milk, egg, and shortening. Sift other ingredients together and mix with first mixture lightly. DO NOT BEAT. Pour batter into greased muffin pans, 2/3 full and bake at 425, 20 to 25 minutes. Makes 12 muffins.

Sour Cream Nut Muffins

  • 1/2 c. butter
  • 1 1/2 c. sugar
  • 4 eggs, beaten
  • 1 tsp. baking soda
  • 1 1/2 c. sour cream
  • 2 3/4 c. flour
  • Nutmeg, sugar and nuts for topping

Mix butter and sugar until light. Add eggs, soda, sour cream and flour. Mix thoroughly. Pour into greased muffin tins and sprinkle with nutmeg, sugar and nuts. Bake at 450 degrees for 15 minutes.
Recipe from SD Special Olympics Cookbook

Cottage Cheese Muffins

  • 1/3 c. sugar
  • 3 Tblsp butter
  • 2/3 c. cream style cottage cheese
  • 2 eggs
  • 2 c. biscuit mix
  • 1/2 c. milk

Blend together sugar and butter. Add cheese and eggs, beat well. Stir in biscuit mix and milk just to moisten. Batter will be lumpy. Spoon into greased muffin pans. Bake at 400 degrees for 20 minutes.
Recipe from SD Special Olympics Cookbook

Other Easy Recipes

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