You are going to love these basic White Muffins because they are moist, soft and have endless mix-in variations! Add in whatever you have on hand such as chocolate chips, blueberries, and raspberries. You can also add a sprinkle of sparkling sugar to the tops before baking for an added crunch that looks so pretty!
If you only had one muffin recipe, it would be this one. You can make so many different muffins with only one muffin batter recipe. In this batch I made half blueberry and half chocolate chip. The chocolate chip muffins taste like a copy-cat Tim Hortons Chocolate Chip Muffin because I added mini chocolate chips and added a sprinkle of sparkling sugar to the top. Sooo good!
Muffin Mix-ins
- chocolate chips (mini are my favourite for these muffins)
- blueberries
- raspberries
- cranberries
- blackberries
- strawberries
- diced peaches
- diced apples
- nuts
- ground cinnamon
All the ingredients in this basic white muffins recipe are staples most of us already have. All you have to do is add in your favourite mix-ins and you’re good to go. Perfect treat for breakfasts or snacks!
White Muffins Recipe
No elelctric mixer needed for this recipe!
Simply combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/2 cup of granulated sugar together in one bowl.
Then mix 1/4 cup of oil, 3/4 cups of milk, 2 large eggs, and 1/2 teaspoon of vanilla extract in a separate large bowl.
Mix the dry ingredients into the wet ingredients until just combined. Then fold in 1/2 cup of your desired mix-ins.
I divided the batter in half and placed fresh blueberries in one and mini chocolate chips in the other. It’s totally up to you what you want to add!
Divide the batter into a 12 cup muffin tin lined with paper liners or sprayed with non-stick spray. I use a large cookie scoop to do this but a 1/4 cup measuring cup would work fine too.
Optional: sprinkle the tops with extra blueberries, chocolate chips, or whatever mix-ins you used. You can also add a sprinkle of white sparkling sugar, which adds a slight crunch to the tops and makes them look so pretty!
Bake in preheated 400°F oven for about 15-20 minutes or until a toothpick inserted in the centre comes out clean.
Let cool and serve!
You can easily freeze these muffins for up to 2 months too!
I love eating these for an early morning breakfast with my coffee or as a quick tasty treat throughout my day. Enjoy!
White Muffins
Add whatever mix-ins you desire. You can also add a sprinkle of coarse sugar to the tops before baking for an added crunch that looks so pretty.
Ingredients
- 2 cups flour all-purpose
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup sugar granulated
- ¼ cup oil
- ¾ cup milk
- 2 eggs large, room temperature
- ½ tsp vanilla extract
- 1 cup mix-ins of your choice blueberries, chocolate chips , etc
- sparkling sugar optional
Instructions
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Simply combine 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of salt, and 1/2 cup of granulated sugar together in one bowl.
-
Then mix 1/4 cup of oil, 3/4 cups of milk, 2 large eggs, and 1/2 teaspoon of vanilla extract in a separate large bowl.
-
Mix the dry ingredients into the wet ingredients until just combined. Then fold in 1 cup of your desired mix-ins.
-
Divide the batter into a 12 cup muffin tin lined with paper liners or sprayed with non-stick spray. I use a large cookie scoop to do this but a 1/4 cup measuring cup would work fine too. Optional: sprinkle the tops with extra blueberries, chocolate chips, or whatever mix-ins you used. You can also add a sprinkle of white sparkling sugar.
-
Bake at 400°F for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool and serve.
Recipe Notes
These muffins will stay at room temperature up to 3 days, in the fridge up to 1 week, and in the freezer up to 2 months.
Calories based off of one muffin with no mix-ins and no sparkling sugar.
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