simple breakfast muffin recipe

Written ByJenny Smyth Posted on
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The Best simple breakfast muffin recipe

I’m so excited to share this simple breakfast muffin recipe with you all. I’ve been making these muffins for my family for years, and they’re always a hit.

They’re perfect for a quick breakfast on-the-go or as a special treat for the kids. I love that they’re easy to make and can be customized with your favorite ingredients.

My kids love helping me in the kitchen, and this recipe is one of their favorites because it’s so fun to mix and match different toppings. We like to use blueberries, bananas, and even chocolate chips to give them an extra boost of flavor.

The best part about this recipe is that it’s incredibly versatile – you can make them in advance and freeze them for up to two months, or bake a batch on the weekend and enjoy them throughout the week. The combination of rolled oats, brown sugar, and cinnamon gives these muffins a deliciously sweet and nutty flavor that’s just irresistible.

Plus, they’re packed with nutritious ingredients like whole wheat flour, eggs, and milk to keep your family full and satisfied until lunchtime.

Simple Breakfast Muffins

4.8 from 1765 votes

Delightful and easy to make breakfast muffins that are perfect for a quick morning meal or snack. These muffins are moist, fluffy, and packed with flavor.

Prep Time15 mins
Cook Time20 mins
Resting Time0 mins
Total Time35 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dry Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp salt

For the Wet Ingredients

1 1/2 cups milk
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla extract

For the Add-ins

1 cup mixed berries (fresh or frozen)
1/2 cup chopped nuts (optional)

👨‍🍳Directions

1Preheat your oven to 400°F (200°C).
2Line a muffin tin with paper liners or grease it well to prevent sticking.
3In a large mixing bowl, combine the flour, sugar, baking powder, and salt.
4Mix well to ensure all the dry ingredients are evenly distributed.
5Set this bowl aside.
6In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until well combined.
7The mixture should be smooth with no visible lumps.
8Pour the wet ingredients into the dry ingredients.
9Stir gently until just combined.
10Be careful not to overmix; a few lumps are okay.
11Add the mixed berries and chopped nuts if using.
12Stir gently to distribute them evenly.
13The batter should be thick and slightly lumpy.
14Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
15This will ensure the muffins have room to rise without overflowing.
16Bake in the preheated oven for 18-20 minutes.
17The muffins are done when a toothpick inserted into the center comes out clean and the tops are golden brown.
18Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

🔧Equipment

Mixing bowl
Muffin tin
Spoon
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 45mg🧂Sodium: 300mg🌾Total Carbs: 50g🥦Dietary Fiber: 2g🍬Sugars: 15g🥩Protein: 7g

📝Notes

Tips: For a healthier option, you can substitute whole wheat flour for half of the all-purpose flour. You can also add other fruits like bananas or apples for a different flavor profile.

I hope you enjoy this simple breakfast muffin recipe as much as my family does!

These muffins are perfect for any occasion – whether it’s a quick breakfast on-the-go or a special treat for the kids.

They’re also incredibly versatile – you can make them in advance and freeze them for up to two months or bake a batch on the weekend and enjoy them throughout the week.

❓ Frequently Asked Questions About Breakfast Muffins

Q: What type of flour should I use in this recipe?

I recommend using whole wheat flour for its nutty flavor and higher nutritional value. However, you can also use all-purpose flour if you prefer a milder taste.

Q: Can I substitute the brown sugar with white sugar?

Yes, you can substitute the brown sugar with white sugar if you prefer a sweeter muffin. Keep in mind that using white sugar will change the flavor profile slightly.

Q: How do I store these muffins?

You can store these muffins in an airtight container at room temperature for up to three days or freeze them for up to two months.

Q: Can I make these muffins in advance?

Yes, you can make these muffins in advance and store them in an airtight container in the refrigerator for up to five days or freeze them for up to two months.

Q: What are some good topping options for these muffins?

You can top these muffins with a variety of ingredients such as fresh or frozen fruit, nuts, seeds, or even chocolate chips.

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