Muffins Basic and Variations

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Ingredients Nutrition


  1. Grease 12 2 1/2-inch muffin cups.
  2. Heat oven to 400 degrees F.
  3. Sift Flour, baking powder, sugar and salt into a medium-sized bowl.
  4. Stir to mix well.
  5. In a small bowl, beat egg with a fork.
  6. Add milk and oil.
  7. Add all at once to dry ingredients.
  8. Stir mixture only until dry ingredients are moistened.
  9. Batter will be lumpy.
  10. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full.
  11. Bake 15 to 20 minutes, or until golden brown.
  12. Remove from pan and serve hot with butter, jam or marmalade.
  14. GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid.
  15. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk.
  16. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour.
  17. Add 1 cup mashed, peeled banana with the egg, milk and oil.
  18. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid.
  19. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections.
  20. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar.
  21. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter.
  22. Serve hot with scrambled eggs and bacon for a special breakfast.
  23. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter.
  24. Drop 1/2 t of your favorite jelly in center of batter.
  25. Add batter to fill cup 2/3rds full.
  26. Kids just love these as you will.
  27. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing.
  28. For a snack have coconut muffins, butter and milk.
  29. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner.
  30. Great with a steak and salad.

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