Muffin Base Recipe

Muffin Base Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12 Standard Muffins

Muffin Base Recipe


Here's a great muffin base recipe that I use in my own kitchen! If you are looking for a whole wheat option, I have 2 alternatives for you listed below the recipe.

2C All Purpose Flour

3/4C White Sugar

1/4t Kosher Salt

1t Baking Powder

2 Large Eggs

1/4C Safflower or Sunflower oil

1C Whole Milk

1/2C "filler ingredients" (one of my favorites is dried cranberries!)

Coconut Oil Cooking Spray


Preheat oven to 400* F
Line muffin tins with papers, then spray with coconut oil spray (This will allow the muffins to remove cleanly from the papers)
Combine all the wet ingredients in bowl.
Sift all dry ingredients into a separate bowl.
Add the wet ingredients to the dry ingredients, and mix well.
Spoon batter into muffin tins. (The batter will be heavier, almost like a soft cookie dough. Don't panic! That's what it's supposed to look like.)
Bake for about 20 minutes, depending upon doneness.
Remove the muffins immediately from the tin put them on a cooling rack when they're done. Leaving them in the tin can make the muffins mushy and over-baked.
Option 1: Whole Wheat / All purpose flour blend
1 3/4 C Whole Wheat Pastry Flour
1/4C All Purpose Flour
3/4t Xanthan Gum
All other ingredients and instructions are the same as in the recipe above.
Option 2: All Whole Wheat
2C Whole Wheat Pastry Flour
3/4t Xanthan Gum
All other ingredients and instructions are the same as in the recipe above.
When using xanthan gum, add it to the wet ingredients and use a handheld mixer for best results.

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2 Responses to Muffin Base Recipe

  1. Lindsay raddock says:

    Can’t wait to taste all your wonderful food!!

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