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Breakfast Muffins: The Perfect Start

Bake the perfect breakfast muffins! Simple, delicious, and ideal for mornings on the go.
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Prep Time 10 minutes
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups of all-purpose flour
  • ½ cup of sugar
  • 1 tablespoon of baking powder
  • ½ teaspoon of baking soda
  • ¼ teaspoon of salt
  • 1 large egg
  • ½ cup of milk
  • ¼ cup of vegetable oil or melted butter
  • 1 teaspoon of vanilla extract
  • 1 cup of mashed bananas
  • ½ cup of chocolate chips, berries, or nuts

Equipment

  • Oven: Preheated to 350°F (175°C) for baking.
  • Muffin Tin: A standard 12-cup muffin tin is perfect for this recipe.
  • Paper Liners: Optional, but they make cleanup much easier.
  • Mixing Bowls: One large bowl for the dry ingredients and one for the wet ingredients.
  • Whisk or spoon To mix your ingredients together.
  • Measuring Cups and Spoons: Measuring Cups and Spoons: To ensure you're using the correct proportions.
  • Cooling Rack: T To allow the muffins to cool after baking.

Method
 

  1. Prepare the dry ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until everything is well blended.
  2. Prepare the wet ingredients: In another bowl, whisk the egg, milk, oil (or melted butter), and vanilla extract. Stir in the mashed bananas until the mixture is smooth and creamy.
  3. Combine wet and dry ingredients: Make a well in the center of your dry ingredients and pour in the wet ingredients. Gently fold them together using a spoon or spatula. Be careful not to overmix. The batter should be slightly lumpy.
  4. Add your mix-ins: If you’re adding chocolate chips, berries, or nuts, gently fold them into the batter now.
  5. Scoop the batter: Use an ice cream scoop or spoon to fill each muffin cup about ¾ full with the batter.
  6. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool and enjoy: Let the muffins cool in the tin for 5 minutes before transferring them to a cooling rack. Once cool enough to handle, enjoy these delicious, homemade breakfast muffins!

Notes

Essential Notes

  • Don’t overmix the batter: Overmixing can lead to dense muffins. A few lumps in the batter are perfectly fine!
  • Customizations are endless: Feel free to add things like nuts, dried fruit, or a handful of oats for extra texture and flavor.
Storage: Store your muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just pop them in the microwave for a quick breakfast!