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Looking for some easy muffin recipes to make for busy mornings? Here are 5 tried and true family favorites in my house!
Easy Muffin Recipes
Looking for a few new recipes to make getting breakfast done easy on busy school mornings?
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 recipes!) I spent one Sunday afternoon baking up these muffins, 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 muffin 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 Jamie does this and her kids love it!
Here are our 5 favorite easy muffin recipes (you can print them too!)
Easy Blueberry Muffin Recipe
Ingredients
Muffin Ingredients
- 2 Cups Fresh Blueberries
- 3 Cups All Purpose Flour
- 1 1/2 Cups White Sugar
- 1 tsp Salt
- 4 tsp Baking Powder
- 2/3 Cup Vegetable Oil
- 1 Large Egg
- 2/3 Cup Milk
Muffin Topping Ingredients
- 1/2 Cup White Sugar
- 1/3 Cup All Purpose Flour
- 1/4 Cup Butter Cubed
- 1 1/2 tsp Ground Cinnamon
Instructions
Muffin Instructions
- Preheat oven to 400 degrees and line muffin cups or spray with cooking spray
- Combine 3 Cups Flour, 1 1/2 Cup Sugar, Salt and Baking Powder in large bowl
- Put 2/3 Cup oil in measuring container, add egg, and enough milk to fill to 2 cups
- Add in dry ingredients, gently stir in blueberries
- Divide batter into 24 muffin cups
Muffin Topping Instructions
- Combine 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter and 1 1/2 tsp cinnamon
- Use pastry cutter (or two forks) to mix
- Sprinkle Topping on top of Unbaked Muffins
Cooking Muffins and Topping Together
- Bake at 400 degrees for 20 - 25 minutes
- Once cooled, you can freeze in freezer bags up to 6 months
Easy Apple Cinnamon Muffin Recipe
Ingredients
Muffin Ingredients
- 2 Cups Flour
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1 Stick Butter
- 1 Cup Sugar
- 2 Large Eggs
- 1 tsp Vanilla
- 3 Medium Apples Cored, Peeled, and Chopped
Muffin Topping Ingredients
- 1/3 Cup Brown Sugar
- 1 T Flour
- 1/4 tsp Cinnamon
- 1 T Butter
Instructions
Muffin Topping Instructions
- Mix together in a small bowl 1/3 Cup of brown sugar, 1 Tablespoon of flour, and 1/4 tsp of cinnamon. Using knife, cut in butter to make crumble topping.
Muffin Instructions
- Preheat oven to 375 degrees.
- Mix together flour, salt, baking soda, and baking powder in large bowl
- In separate bowl, beat butter, sugar, eggs and vanilla. Add in apples, then slowly blend in flour mixture
- Put in 12 greased muffin pans.
- Add topping to the top of muffins.
- Bake 20 minutes.
- Once cooled, freeze in freezer bags for up to 6 months.
Easy Pumpkin Muffin Recipe (with Chocolate Chips)
Ingredients
- 1/4 Cup Vegetable Oil
- 2 Large Eggs
- 3/4 Cup Sugar
- 3/4 Cup Canned Pumpkin
- 1/4 Cup Water
- 1 1/2 Cup Flour
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1/2 Cup Semisweet Chocolate Chips
Instructions
- Preheat oven to 400 degrees.
- Mix oil, eggs, sugar, pumpkin and water in a medium bowl.
- In a 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.
Easy Banana Muffin Recipe (with Chocolate Chips)
Ingredients
- 3 Bananas Ripe
- 1/3 Cup Vegetable Oil
- 1/2 Cup Sugar
- 1 1/2 Cup Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Vanilla
- 1 Whole Egg
- 1 Cup Chocolate Chips
Instructions
- Preheat oven to 350 degrees
- Combine bananas, oil, sugar, vanilla and 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 any lumps)
- Fill muffin tins to 2/3 cups full
- Bake 20 minutes
- Once cooled, freeze in freezer bags for up to 6 months
Simple Raisin Bran Muffin Recipe
Ingredients
- 2 1/2 Cups Flour
- 2 1/2 Cups Whole Wheat Flour
- 2 tsp Salt
- 3 Cups Sugar
- 1 1/2 tsp Cinnamon
- 3 tsp Baking Soda
- 1 1/2 tsp Nutmeg Optional
- 1 Cup Oil
- 4 Whole Eggs
- 1 Quart Buttermilk
- 15 oz Raisin Bran
Instructions
- Sift dry ingredients
- Add oil, eggs, and buttermilk to dry ingredients (don't mix too long - just until the dry ingredients get wet)
- Add raisin bran
- Mix together in a large bowl and fill muffin cups 1/2 - 2/3 full
- Bake at 400 degrees for 15 - 20 minutes (The batter will be thick)
- Keeps in refrigerator for up to 6 weeks
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