How long do homemade muffins last?

Muffins stored properly in an airtight container at room temperature will stay fresh and delicious for about two to three days.

Can I make these muffins ahead of time?

Yes, absolutely. Muffins are great for making ahead. You can bake a batch and store them for easy breakfasts or snacks throughout the week.

What is the best way to store muffins to keep them moist?

Storing them in an airtight container is key. You can also place a paper towel in the bottom of the container and another on top of the muffins before sealing. This helps absorb excess moisture and prevents the tops from becoming sticky while keeping the inside tender.

Can I freeze baked muffins?

Yes, freezing is a great way to store muffins for longer. Let them cool completely, then freeze them in a single layer until firm before transferring to a freezer bag or container. They keep well for up to three months.

How do I reheat frozen muffins?

You can thaw frozen muffins at room temperature for an hour or two, or overnight in the refrigerator. To serve them warm, pop one in the microwave for 15 to 30 seconds or warm in a preheated oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 5 to 10 minutes.

Can I use different kinds of sugar?

This recipe uses granulated sugar, and brown sugar is also suggested as a direct substitute for a richer flavor. Using other types of sugar like powdered sugar or liquid sweeteners would require adjustments to the recipe proportions and are not recommended without specific guidance.

Why do you start baking at a higher temperature?

Starting the muffins at a higher oven temperature creates a rapid burst of steam and activates the leavening agents quickly. This initial heat helps the batter rise rapidly and encourages the formation of that lovely domed top before the crust sets.

Master Muffin Recipe (Easy Base for Any Flavor)

Description

These Master Muffin Recipe muffins are incredibly versatile and simple to make, yielding fluffy treats perfect for adding your favorite flavors or mix-ins! You can create any kind of muffin you dream of with this reliable base recipe!

Ingredients

½ cup (115 grams) softened butter
1 cup (198 grams) granulated sugar or brown sugar
2 large eggs
2 teaspoons (8 grams) baking powder
½ teaspoon (3 grams) salt
1 teaspoon (5 ml) vanilla extract
2 cups (245 grams) all-purpose flour
½ cup (120 ml) milk or buttermilk

Instructions

Prepare a standard 12-cup muffin pan. Line the cups with paper liners. Lightly spray the inside of the liners with nonstick cooking spray.
Get a large mixing bowl. Use a hand mixer to beat the softened half cup butter and one cup granulated sugar together. Mix them until the mixture is smooth and creamy. This should take about two minutes.
Add the two eggs and beat them in until they are just combined. This takes about 20 to 30 seconds. Add the two teaspoons baking powder, half teaspoon salt, one teaspoon vanilla extract, and any extra spices you want to use. Mix briefly just to combine the ingredients.
Add one cup of the flour. Mix just until you see no dry streaks of flour. Then add the half cup milk or buttermilk. Stir this until it is combined. Scrape down the sides and the bottom of the bowl with a spatula. Now add the remaining one cup of flour. Mix again just until combined. Be careful not to mix the batter too much.
If you are adding extra things like chocolate chips, berries, or nuts, use a rubber spatula to gently fold in one cup of these additions.
Divide the muffin batter evenly among the 12 prepared muffin cups. Fill each cup about three quarters full. Let the batter rest in the cups while you heat the oven.
Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Place the muffins in the hot oven and bake them for seven minutes. Do not open the oven door. Reduce the oven heat to 350 degrees Fahrenheit (175 degrees Celsius). Continue baking the muffins for an additional 13 to 15 minutes. Keep a close watch on them as the baking time might be slightly different depending on your specific oven.
Let the baked muffins cool down inside the muffin pan for five minutes. After that, move them to a wire cooling rack so they can cool completely.

Notes

Extracts: You can change the flavor by replacing the vanilla extract with other kinds. Use the same amount of extracts like almond extract, lemon extract, or orange extract.
For making muffins taste like cinnamon or pumpkin spice, stir in one half to one teaspoon of ground cinnamon total.
To give your muffins a citrus flavor, use citrus extracts and add up to two tablespoons of orange or lemon zest.
For chocolate muffins, mix in half a cup of cocoa powder along with the sugar at the beginning.
If you want pistachio muffins, swap out a quarter cup of the sugar for a small 34 ounce box of Instant Pistachio Pudding mix.
For muffins with poppy seeds, stir in three tablespoons of poppy seeds into the batter.
Add-ins: Your total amount of added ingredients should be up to one cup. You can mix and match from different options. Good choices include chocolate chips like milk, semi sweet, white, or mini ones. Fresh or frozen berries work well. Dried fruits such as cranberries or raisins are also good. Chopped nuts like walnuts, pecans, almonds, pistachios, or macadamias add a nice crunch.
Streusel Topping: In a medium size bowl, combine half a cup of brown sugar, half a cup of all purpose flour, a quarter teaspoon of salt, and an optional quarter teaspoon of ground cinnamon. Use a pastry blender to cut four tablespoons of cold butter into this dry mixture. Keep cutting until it looks like small pebbles or coarse sand. Spoon this topping over the muffin batter just before you bake them.
Other Toppings: You can sprinkle a quarter cup of oats mixed with a quarter cup of brown sugar on top. A quarter to one third cup of finely chopped nuts makes a good topping. You can sprinkle one teaspoon of granulated sugar or decorative sugar crystals on the tops. Thin slices of fruit can also be used to decorate before baking.

Nutrition

Serving Size: 1 muffin
Calories: 225kcal
Sugar: 17g
Sodium: 180mg
Fat: 9g
Carbohydrates: 33g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg