Looking for some easy muffin recipes to make for chilly Fall mornings? Here are 5 tried and true family favorites in my house!
Easy Muffin Recipe
Looking for an Easy Muffin Recipe to make getting breakfast done easy on busy school mornings this Fall?
Looking for more easy penny pinched recipes? Here you go!
A few weeks ago we tried out a yummy muffin at a local fancy restaurant, and my kids decided I needed to share an “easy muffin recipe” post (just so that they would get to taste test oodles of easy muffin recipes!) I spent one Sunday afternoon baking up these five easy muffin recipes, and breakfast has never been easier. 🙂
You can easily bake these easy muffin recipes ahead of time, then freeze the muffins for quick breakfasts. You could even make little pumpkin-shaped pancakes with the batter in this fun Mini-Waffle Maker!
And, the batter for the raisin bran muffins (one of my favorites!) can be kept in the refrigerator for up to 6 weeks, just bake as many as you like and enjoy warm muffins on a cooler morning.
I love that. 🙂
Here are a few helpful easy muffin recipe tips:
- Make muffins in large batches and freeze ahead.
- Fill muffin cups 2/3 full prior to baking
- Grease paper liners of muffin cups with cooking spray prior to putting batter in muffin cups.
- Get the best price on muffin pan paper liners on the clearance racks at your local grocery or craft store after the Holidays (in seasonal colors)
- To freeze muffins, let cool completely on wire racks, then freeze in large gallon storage bags.
- Muffins should last in freezer for 3-6 months.
- As an alternative to traditional muffins, pour easy muffin recipe batters onto griddle and bake as you would a pancake. On busy mornings, your kids can take muffins out of freezer and “bake” in oven (similar to an Eggo waffle). My friend Jamies does this and her kids love it!
And these are our family's favorite easy muffin recipes (you can print them all right over HERE too):
- Raisin Bran Muffins
- Blueberry Scone Muffins
- Apple Cinnamon Muffins
- Pumpkin Chocolate Chip Muffins
- Banana Chocolate Chip Muffins
Simple Raisin Bran Muffin Recipe
Ingredients
- 2 1/2 cups flour
- 2 1/2 cups whole wheat flour
- 2 teaspoons salt
- 3 cups sugar
- 1 1/2 teaspoon cinnamon
- 3 teaspoons baking soda
- 1 1/2 teaspoon nutmeg, optional
- 1 cup oil
- 4 eggs
- 1 qt. buttermilk (if you don’t want to purchase buttermilk, use 4 cups milk and add 4 teaspoons vinegar and let sit 10 minutes to sour milk)
- 1 15 oz. package Raisin Bran
Instructions
- Sift dry ingredients.
- Add oil, eggs and buttermilk to dry ingredients (don’t mix too long – just until dry stuff gets wet).
- Add raisin bran.
- Mix in large bowl; fill muffin cups 1/2 – 2/3 full.
- Bake at 400 for 15-20 minutes (closer to 15). Batter will be thick.
- Keeps in refrigerator for up to six weeks.
Easy Blueberry Scone Muffin Recipe
Ingredients
- 2 cups fresh blueberries
- 3 cups all-purpose flour
- 1 1/2 cup white sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 2/3 cup vegetable oil
- 1 egg
- 2/3 cup milk
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat oven to 400 and line muffin cups or spray with cooking spray.
- Combine 3 cups flour, 1 1/2 cup sugar, salt and baking powder.
- Put 2/3 cup oil in measuring container, add egg and enough milk to fill to 2 cups.
- Add to dry ingredients, gently stir in blueberries.
- Divide batter into 24 muffin cups.
- Combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon.
- Use pastry cutter (or two forks) to mix.
- Sprinkle topping on top of unbaked muffins.
- Bake at 400 for 20 – 25 minutes (mine took exactly 20)
- Once cooled, freeze in freezer bags for up to 6 months.
Easy Apple Cinnamon Muffin Recipe
Ingredients
- 2 cups flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 stick butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 3 medium apples, peeled, cored and chopped
- 1/3 cup brown sugar
- 1 tablespoon flour
- 1/4 teaspoon cinnamon
- 1 tablespoon butter
Instructions
- Preheat oven to 375.
- Mix together flour, salt, baking soda, and baking powder.
- In separate bowl, beat butter, sugar and eggs. Add in apples, then slowly blend in flour mixture.
- Put in 12 greased muffin pans.
- For topping, in small bowl mix together sugar, flour and cinnamon. Using knife, cut in butter to make crumble topping. Sprinkle over top of muffins.
- Bake 20 minutes.
- Once cooled, freeze in freezer bags for up to 6 months.
Pumpkin Chocolate Chip Muffin Recipe
Ingredients
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup sugar
- 3/4 cup canned pumpkin
- 1/4 cup water
- 1 1/2 cups flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 400.
- Mix oil, eggs and sugar in medium bowl. Then add in pumpkin and water.
- In small bowl, mix together flour, baking soda, baking powder, cinnamon and salt. Add dry ingredients to oil mixture.
- Stir in chocolate chips.
- Add batter to greased muffin cups and bake for 20 minutes.
- Once cooled, freeze in freezer bags for up to 6 months.
Banana Chocolate Chip Muffin Recipe
Ingredients
- 3 ripe bananas
- 1/3 cup vegetable oil
- 1/2 cup sugar
- 1 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- 1 cup chocolate chips
Instructions
- Pre-heat oven to 350.
- Combine bananas, oil, sugar, vanilla & egg in a large bowl; mix well.
- Mix dry ingredients in a separate bowl. Add flour mixture to banana mixture, mixing just until blended (ignore lumps).
- Fill muffin tins 2/3 cups full.
- Bake 20 minutes
- Once cooled, freeze in freezer bags for up to 6 months.
Looking for more easy muffin recipes?
Directions
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