Quick And Easy Muffins Made From Scratch
Do you love quick and easy muffins made from scratch? I am sharing several recipes today that I have baked for years. Actually, most of these are my mother’s hand-me-down recipes. They are moist and soft muffins where you can add different ingredients to make a little twist to the recipe.
I love cinnamon in just about everything. If I add some walnuts or pecans I am in muffin heaven! If I add fruit like apples, cranberries, peaches, bananas, blueberries, raspberries, etc. the muffins are fantastic for breakfast! Remember do not over-mix the muffins.
I prefer using a Danish Whisk like this one when mixing up fresh homemade muffins: Danish Dough Hand Whisk / Mixer 11″ or 14″
. There really is something to grabbing a bowl and making muffins from scratch. Life is good when you serve warm muffins from the oven.
Quick and Easy Muffins:
This is the muffin pan I use Nordic Ware Natural Aluminum Commercial Muffin Pan, 12 Cup
. I love these muffin bundt cakes as well: Wilton Mini 12 Cavity Fluted Pan
I have a PRINTABLE recipe for you below.
1. Apple Cinnamon Easy Muffins
- 1/3 cup milk
- 3/4 cup sugar
- 1/3 cup oil (I use vegetable)
- 1-1/2 teaspoons cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1-1/2 cups flour
- 2 apples peeled (cored and diced)
- Topping-mix with a fork and sprinkle over muffins before baking
- 1/2 cup sugar
- 1/2 cup butter-chopped or cubed into small pieces
- 1/3 cup flour
- 2 teaspoons cinnamon
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Preheat the oven to 400 degrees. Combine the milk, sugar, oil, cinnamon, baking powder, salt, and egg. Add the flour and fold in the apples. Grease the muffin tin. Sprinkle the topping over the muffins before baking. Bake for 20-25 minutes or until a toothpick comes out clean.
2. Crunchy Top-Blueberry Easy Muffins
- 1/3 cup oil (I use vegetable oil)
- 3/4 cup sugar
- 1 egg
- 1/3 cup milk
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1-1/2 cups flour
- 1 cup fresh blueberries
- Topping-mix with a fork and sprinkle over the muffins
- 1/4 cup butter sliced into small pieces
- 1/3 cup flour
- 1/2 cup sugar
- 1-1/2 teaspoons cinnamon
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Preheat the oven to 400 degrees. Combine the oil, sugar, egg, milk, salt, baking powder. Slowly add the flour and fold in the blueberries. Sprinkle the topping on the muffins before baking. Bake for 20-25 minutes or until golden brown.
3. My Favorite Oatmeal Easy Muffins
- 1 cup milk
- 1 cup quick cooking oats
- 1 egg
- 1/4 cup oil (I use vegetable oil)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
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Preheat your oven to 425 degrees. Combine the milk and oats, soak for 15 minutes. Add the dry mixture to the wet mixture. Do not over-mix the batter. Fill the greased muffin tin 3/4 full and bake for 20-25 minutes or until a toothpick comes out clean. Sometimes a plain oatmeal muffin just works, need I say more. These are very moist and go with any breakfast.
4. Pumpkin Banana Easy Muffins
- 4 eggs
- 2/3 cup butter softened
- 1 teaspoon vanilla
- 1-1/2 cups sugar
- 3-1/2 cups whole wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 teaspoons cinnamon
- 1/2 teaspoon salt
- 1 15-ounce can pureed pumpkin
- 3 bananas-overripe and mashed
- 12 ounces chocolate chips
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Preheat the oven to 350 degrees. This recipe can make 2 large loaves or three dozen muffins. Cream all the wet ingredients and then slowly add the dry ingredients. Do not overmix or the bread or muffins will be tough. Stir in the chocolate chips. Grease the muffin tins or bread pans. Bake the bread for about 50-60 minutes. Bake the muffins for 25-30 minutes until a toothpick came out clean.
5. Banana And Pecan Easy Muffins
- 4 ripe bananas mashed (I leave a few small chunks of banana)
- 1/4 cup milk
- 1/2 cup sugar
- 1/3 cup oil of choice (I use vegetable)
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 1 teaspoon vanilla
- 2 cups flour
- 1 cup chopped pecans
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Preheat oven to 350 degrees. Combine the bananas, milk, sugar, and oil. Add the remaining ingredients, then fold in the pecan pieces. Grease the muffin tin and fill 3/4 full. Bake for 20-25 minutes or until golden brown.
6. Chocolate Chip Banana Muffins
- 1-1/2 cups mashed bananas
- 2/3 cup oil of choice (I use vegetable)
- 1 slightly beaten egg
- 1-1/2 teaspoons vanilla
- 2 tablespoons dry cocoa powder
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups flour
- 3/4 cup chocolate chips (I prefer the mini chocolate chips) I prefer the mini chocolate chips
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Preheat oven to 425 degrees. Cream the bananas, oil, egg, vanilla, cocoa, and sugar. Add the rest of the ingredients until mixed together. Grease the muffin tin and fill 3/4 full. Bake for 15-20 minutes until toothpick comes out clean. The combination of banana and chocolate makes these muffins fabulous!
Let me know if you have any quick and easy muffins you make, I would love to hear from you! Here’s to cooking from scratch.
This grain-free recipe looks awesome from my friend, Tiffany: Grain-Free Recipe and Egg Bites
Thank you so much Linda, these sound amazing and I can’t wait to make some! I despise box mixes but buy them because I thought muffins from scratch were too hard. I’m excited to make some!!!
thank you so very much for the recipes. I printed them all. I will be making some muffins for breakfast tomorrow that’s for sure.
HI Judy, oh my goodness, I love muffins! I may go make some right now! Hugs! Linda
You are a mind reader, my dear friend! I was just thinking last night about making up some muffins for my crew. These all look really good.
I made red velvet cake for them a couple of weeks ago. I use an old family recipe with a boiled buttercream and they went crazy for it. They’d only had it with cream cheese frosting and never had it made from scratch.
I was going to just make some plain muffins with a crunchy nut topping, but I think I’ll make your apple cinnamon muffins, instead. I can still add some nuts to your topping. *G* Maybe I’ll make up some of those banana pecan muffins, too. I had some ripe bananas I mashed and froze a few weeks ago and have to use them.
I’ve been meaning to tell you, I finally broke down and bought a Bosch mixer. The first thing I used it for was that red velvet cake. Then I decided to make bread. I didn’t get the dough extender for a small batch, so I made a six loaf recipe. After the first rise, I shaped all six loaves and wrapped up five of them and tossed them in the freezer. I baked the first of the frozen loaves a couple of days ago and it worked out great. The Bosch works so much better for bread than my Kitchen Aid.
Have a great day. Big hugs, Mare
Will you please share your red velvet recipe? I would love to try it. Have oatmeal muffins in the oven right now. I did add nutmeg, they smell wonderful!
Red Velvet Cake
1/2 cup butter (2 cubes), at room temperature
1 1/2 cups sugar
2 eggs
1/4 cup cocoa powder
1 1-oz. bottle red food coloring
1 teaspoon salt
2 teaspoons vanilla extract
1 cup buttermilk
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 tablespoon vinegar
Cooked Buttercream Frosting
5 tablespoons cake flour
1 cup milk
1 cup (2 cubes) butter, at room temp
1 cup sugar
2 teaspoon vanilla
Red Velvet Cake
1. Cream the butter and sugar on medium speed until light and fluffy. Add eggs, one at a time, mixing well after each addition.
2. Add cocoa powder and slowly add food coloring to butter mixture while mixing on low speed until well combined.
3. Mix salt, vanilla, and buttermilk together. Add to butter mixture alternately with flour until well combined.
4. Mix baking soda and vinegar and fold into batter by hand until well combined.
5. Pour batter into 2 9-inch greased and floured cake pans. Bake at 350ºF for 30 min or until tests done. Cool completely before frosting.
Cooked Buttercream Frosting
1. Add flour to a small saucepan then whisk in milk*. Heat over medium heat and stir until boiling. Continue to cook and stir until thickened. Remove from heat and cool to room temperature.
2. Cream butter and sugar (if not added to milk mixture) with an electric mixer until fluffy and sugar is no longer grainy (about 5 min). Add vanilla and cooked flour mixture and continue mixing until fluffy and creamy.
*Can add sugar to saucepan and cook with flour and milk, so it completely dissolves. This works especially well if it’s humid and sugar doesn’t dissolve well when creamed with the butter.
Hi Mare, thank you so much for the Red Velvet Cake recipe!! Hugs! Linda
Hi Linda,
I used to live in St George but now live in Mississippi. I have a Bed & Breakfast and I think I am going to make some of your yummy muffins for my guests. Thank you I love your blog.
Hi Morgan, oh my gosh, how fun that you have a Bed & Breakfast!!! Oh my gosh, that sounds fabulous! I have never been to Mississippi, I bet it’s beautiful! Happy Monday! Linda