Breakfast Muffins Anyone Can Make

Mornings can be hectic. You are rushed to get ready, put on bags, and get out of the door on schedule. The final thing you want to be concerned with is preparing a fancy breakfast. And that is where muffins come in when it comes to breakfast.

These are easy baked goods that are ideal in the morning. You will be able to get them prepared in advance, pick one on your way out, and eat a nutritious breakfast that will sustain you until lunch. But even better, you do not have to be a professional baker to prepare some delicious breakfast muffins at home.

This tutorial will reveal to you the specifics of how to prepare breakfast muffins that will be so delicious each and every time. These recipes and tips will make you a success whether you are an absolute beginner or you have already tried baking before.

Things That Make Breakfast Muffins a Must-Have

Breakfast muffins are the solution to so many morning issues. They are also portable and therefore you can have them in the car, when working at your desk or a bus. No plates, no forks, no mess.

They can also last several days in case they are stored properly. Sunday batch will mean having breakfast throughout the week. This will save time and money as opposed to purchasing breakfast daily.

Muffins are also customizable and this is another best thing about them. Don’t like blueberries? Use chocolate chips. Need more protein? Stir in nuts or Greek yogurt to batter. The opportunities are unlimited.

Kids love muffins too. They fit well into small hands and it is possible to hide healthy food stuffs such as vegetables or whole grains without anyone raising a finger.

Some of the Basic Ingredients That You Will Require

Talking about the basic ingredients of most of the breakfast muffins before we get down to specific recipes, it should be mentioned that most of them start with the following ingredients. You are likely to have some of these in your kitchen already.

Dry Ingredients:

• All-purpose flour or whole wheat flour
• Baking powder (this causes muffins to rise)
• Baking soda (can be used with acidic ingredients)
• Salt
• Sugar or honey
• Such spices as cinnamon or nutmeg

Wet Ingredients:

• Eggs
• Milk (regular, almond, or any other kind that you like)
• Oil or melted butter
• Vanilla extract
• Yogurt or sour cream (optional, but helps the muffins to be moist)

Mix-ins:

• Fresh or frozen berries
• Chocolate chips
• Nuts
• Dried fruit
• Sliced vegetables such as carrots or zucchini

You do not also need expensive equipment. You only need a mixing bowl, measuring cups, a whisk or a spoon and a muffin tin to start with.

The Golden Rules to Perfect Muffins Every Time

Preparing great breakfast muffins does not ask much and there are a couple of things that should be considered. These tricks will help you to prevent the mistakes that can be made and make your muffins perfect.

Don’t Overmix the Batter

This is the biggest mistake people commit. A combination of too much muffin batter makes the muffins too tough and dense rather than light and fluffy.

The alternative is as follows: Wet ingredients in one bowl. Combine the dry ingredients in another bowl. Next, add the wet ingredients to the dry ingredients and mix till combined softly. It is all right that there are a few little lumps in the batter.

Fill the Muffin Cups Correctly

Fill the muffin cups to approximately two-thirds or three-quarters full. This allows the muffins to be raised without spilling out. And when you fill them not full, you will get flat muffins. Too many, and they will overflow on the sides.

Select the Proper Oven Temperature

Majority of the breakfast muffins are best baked at 375°F-400°F. The more heat is useful in producing that desirable domed top that is so appealing.

Always ensure you preheat your oven before putting the muffins. This is a guarantee of initial even baking.

Test for Doneness

Place a toothpick through the muffin center. When it comes out clear or with only a handful of wet crumbs then the muffins are ready. In case there is wet batter on toothpick, bake a few minutes more.

Simple Blueberry Breakfast Muffins

We shall begin with an old favorite. These blueberry breakfast muffins are pleasant, easy and are always welcome.

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup vegetable oil
• 1 egg
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen blueberries

Instructions:

Begin by heating your oven to 400°F. Prepare a muffin tin either by putting paper liners into it or by spraying it with cooking oil.

Combine flour, sugar, baking powder and salt in a large bowl and mix. Add oil, egg, milk and vanilla to a different bowl and mix.

Add the wet mixture to the dry mixture. Mix lightly until mixed. Remember, don’t overmix! Add the blueberries in.

Pour the batter into 12 muffins. Bake 18-22 minutes till golden-brown and a toothpick comes out clean.

Allow the muffins to stand 5 minutes in the pan then transfer them to a wire rack. They are also delicious at room temperature, but also delicious when hot.

Banana Nut Breakfast Muffins

Have some bananas to use on your counter that are overripe? Don’t throw them away! They are ideal as far as creating very moist and delicious banana breakfast muffins are concerned.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/3 cup melted butter
• 3/4 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1/2 cup of chopped pecans or walnuts

Instructions:

Turn on your oven to 375°F and get ready a muffin tin. In one bowl combine the flour, baking soda, salt and cinnamon.

Whisk the melted butter and brown sugar in another bowl. Add eggs and vanilla and mix in the mashed bananas. The blend may appear slightly lumpy but that is okay.

Blend all the dry ingredients with the banana mixture until mixed. Fold in the nuts.

Pour the muffin cups three-quarters full. Bake for 20-25 minutes. These muffins are to be of a golden brown and will spring upon the touch of the top when slightly touched.

These breakfast muffins are naturally sweet and moist with the help of the bananas. They last days and in fact they even taste better the following day.

Savory Egg and Cheese Breakfast Muffins

Not all people are fond of sweet food in the morning. These savory breakfast muffins are a breakfast of scrambled eggs and toast in a convenient muffin.

Ingredients:

• 8 eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup shredded cheese (cheddar or any other would be fine)
• 1/2 cup diced ham, bacon or cooked sausage
• 1/4 cup diced bell peppers
• 2 tablespoons diced green onions

Instructions:

Preheat your oven to 350°F. Generously spray a muffin tin with cooking spray.

Add eggs and mix them with the milk, salt and pepper. Add the cheese, meat, peppers and green onions.

Add the egg mixture to the muffin cups, filling each nearly three-quarters.

Bake the eggs 20-25 minutes till set and a little bit golden on top. Allow them to cool slightly and then take out of the tin.

These are savory breakfast muffins and they are full of protein and will keep you full of energy for hours. They can be reheated in the microwave in approximately 30 seconds.

Healthy Oatmeal Breakfast Muffins

In the event that you want a breakfast muffin that is not so unhealthy and at the same time, tasting good, then you should have these oatmeal muffins. They are prepared using whole grains and contain lesser sugar in comparison to the conventional muffins.

Ingredients:

• 1 1/2 cups rolled oats
• 1 cup whole wheat flour
• 1/3 cup honey or maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 2 eggs
• 1 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup diced apples or berries

Instructions:

Prepare a muffin tin and set your oven at 375°F. Add the oats, flour, baking powder, baking soda, salt, and cinnamon in a big bowl.

Whisk the honey, eggs, milk, oil and vanilla in another bowl. Add this to the dry mix and mix up. Fold in the fruit.

Pour batter into muffins and bake 18-22 minutes.

These breakfast muffins are heavier in texture because of the oats. They are ideal when you desire something that is saturating but will not skyrocket your blood sugar levels as compared to ordinary muffins.

Chocolate Chip Breakfast Muffins

There are moments when you just feel like having a treat in the morning. These breakfast muffins made with chocolate chip seem luxurious yet bring you the energy to begin your day.

Ingredients:

• 2 cups all-purpose flour
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup melted butter
• 2 eggs
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1 cup chocolate chips

Instructions:

Preheat your oven to 375°F. Add the flour, sugar, baking powder and salt. In another bowl, combine the vanilla, milk, eggs and melted butter.

Combine the dry ingredients with the wet ingredients and mix until combined. Add in the chocolate chips, but leave some to sprinkle.

Pour muffin cups and sprinkle the remaining chocolate chips on top. Bake for 18-22 minutes.

They are breakfast muffins that can be eaten as a dessert but served as breakfast. The muffin bottom makes you full and the chocolate provides you with a slight boost in the morning. For more breakfast ideas and recipes, check out Trendy Blitz for the latest food trends.

Making Muffins Ahead of Time

Breakfast muffins are some of the best foods because of their storage capacity. Here is the way to preserve them and make them fresh to eat.

Storing at Room Temperature

You may store muffins at room temperature in case you want to eat them within a span of two days. Put them in an airtight container or zip-top bag. This prevents their drying up.

Refrigerating Muffins

Muffins will last up to one week in the refrigerator. Individually wrap them in plastic wraps after which they can be put into a container or bag.

To eat, one has to simply microwave a muffin between 15-20 seconds. This renders that freshly baked warmth and softness.

Freezing for Long-Term Storage

Breakfast muffins can be frozen for a period of up to three months. Allow them to cool down first. Put the muffins, one by one, into a plastic wrap, place them all in a freezer bag. Get as much air out as possible then seal it.

There are two options when you would like to eat one. You can warm it in the microwave after thawing it in the refrigerator overnight. Or you can microwave it frozen for 45-60 seconds, turning it halfway through.

Common Problems and How to Fix Them

Even professional bakers experience problems. The most frequent muffin issues can be resolved in the following manner.

My Muffins Are Too Dry

Dry muffins normally imply that you added excess flour or that you baked them excessively. In measuring flour: Spoon it into a measuring cup and smooth the flour. Don’t pack it down.

Secondly, make sure that you look in on your muffins a few minutes earlier than recommended by the recipe. Every oven is different.

My Muffins Are Dense and Heavy

This nearly always indicates that the batter has been over-mixed. What you need to remember is that you just stir until the ingredients come together. Some lumps are okay.

My Muffins Stuck to the Pan

Always put paper liners or spray the pan well using cooking spray. When spraying, remember to spray the sides of each cup and not the bottom only.

My Muffins Have Flat Tops

Too early opening of the oven door may lead to muffins that have flat tops. Do not check them before 15 minutes of baking. When the door is opened, heat will escape and lead to sinking of muffins.

Making Breakfast Muffins Healthier

It is possible to prepare more nutritious breakfast muffins without losing the taste. These are some of the simple substitutes.

Reduce the Sugar

In the majority of muffin recipes, it is possible to decrease the amount of sugar by a third without any influence on the texture. In case a recipe requires 1 cup of sugar, it is better to use 2/3 cup of sugar.

Natural sweeteners can also be mashed bananas, applesauce or pureed dates. These bring moisture and sweetness using less refined sugar.

Add More Protein

Add 1/4 cup protein powder, ground flax or chia seeds. It is also possible to substitute a part of the flour with almond flour because it provides additional protein.

The use of Greek yogurt instead of a portion of the oil also contributes to the protein content of the muffins and helps them to remain moist.

Sneak in Vegetables

Zucchini, carrots or sweet potato are also nice in muffins in the morning. They are good sources of nutrients and moisture with little or no alteration of the taste. All one needs to do is squeeze out excess water in zucchini and add it to the batter.

Use Whole Grains

Substitute half or all the all-purpose flour with whole wheat flour or oat flour. This will add fiber and make the muffins more satiating.

Comparison of Different Muffin Types

Tips for Baking with Kids

Making breakfast muffins is an excellent idea to play with children. It teaches them how to cook and it also instills confidence in them on how to cook.

Allow children to assist in the process of measuring ingredients. This is also good mathematics practice. They are able to pour, combine (under supervision) and fill the muffin cups with the help of large spoon or ice cream scoop.

Select recipes that have mix-ins that are kid friendly. Allow them to choose between nuts, chocolate chips or blueberries. This leaves them eager to consume what they have produced.

Always be careful around the hot oven and also when working with hot muffins. This would be a good practice in teaching kitchen safety.

How Breakfast Muffins Save You Money

Purchasing breakfast daily is very expensive. A muffin in a coffee shop will cost between $3-4. Assuming a purchase of breakfast five days a week, it would be $60-80 dollars a month.

It is a lot cheaper to prepare breakfast muffins at home. On average, a dozen of muffins will cost about $5-8 dollars of ingredients. That is not even a dollar per muffin and you save hundreds of dollars annually.

Even more you can save by purchasing ingredients in large quantities. Flour, sugar and oats can be stored for months. Stock up when they’re on sale.

Frequently Asked Questions

Can I use frozen berries instead of fresh?

Yes! Berries are also good in frozen breakfast muffins. No need to thaw them down—put them into the batter frozen. This makes them unable to turn the batter purple.

Why do my muffins have a funny peak or bump on them?

The peaked top is really an indication that you did all the things right! It occurs when the muffins are baked at the right temperature and rise well in the oven.

Can I make these without eggs?

Yes. Each egg may be substituted with 1/4 cup applesauce, mashed banana or a “flax egg” (1 tablespoon ground flax mixed with 3 tablespoons water, let sit 5 minutes).

How can I tell if my baking powder is still good?

Add 1/3 cup of hot water into 1 teaspoon of baking powder. When the bubbles are active, it is still good. In case nothing happens, purchase new baking powder. For more detailed baking tips, you can visit King Arthur Baking.

Can I make mini muffins instead?

Absolutely! Divide the mixture into mini muffins and decrease the baking process to 10-12 minutes. Mini muffins can be served to kids or to control the portions.

Do I need special tools to make muffins?

Not really. You only need a muffin tin, mixing bowls, measuring cups, and a spoon. Paper liners are also useful but are optional.

Can I make the batter the night before?

After the batter is mixed, it is better to bake the muffins. Batter that is allowed to stand overnight may have an impact on the rise of the muffins. In case you are in a hurry, you could pre-measure your dry ingredients the previous night.

Why are my muffins excessively oily or greasy?

This normally indicates that there was excess oil or butter being used. Be cautious and you can decrease the fat by a tablespoon or two depending on whether your muffins always come out greasy.

Final Thoughts on Making Breakfast Muffins

One of the simplest baked goods is breakfast muffins. They do not need special skills, costly equipment and unusual ingredients. Breakfast muffins can be made very easily at home and with only a few simple steps.

Begin with one of the simplest recipes here. Once you are used to the process, try new flavors and ingredients. Experiment with the spices, replace fruits or make your unique combinations.

The key is not to overthink it. Gently combine the mix, do not over-bake and you will have great breakfast muffins every time.

The cost of preparing your own breakfast muffins makes it cheaper than going out and purchasing and you have your own muffin all the time ready to have. Besides, it is good to drag a tray of golden, well-risen muffins out of your oven.

So grab your mixing bowl and give it a go. You now have mornings to look forward to as well as enjoy.