Best Ever Muffins Recipe
This recipe can be your starting point for a wide array of sweet and savory muffins, depending on what you decide to add. You can choose blueberries or Cheddar, for instance. It's up to you.
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These cornmeal muffins, laden with whole corn kernels, are sweet enough to serve for dessert!
Extra big blueberry muffins are topped with a sugary-cinnamon crumb mixture in this souped-up blueberry muffin recipe.
I substituted applesauce for the whole amount of oil, used egg substitute for the egg, and powdered milk for the milk (that one I only did because I realized we had no more milk). I also used 1/2 c white sugar and 1/4 c brown sugar just because I wanted to know what that tasted like. I added 1/2 c of semisweet chocolate chips and made about 15 muffins total. They were so good- and I have to say I was surprised because I pretty drastically changed the recipe. They were even better the next day warmed up in the microwave which is something that can't be said of most muffin recipes. I'm going to make these again and I'll try other variations. I think chopped apple and oatmeal sounds good! :)
I agree, totally the best ever. I have tried so many recipes for basic muffins. this one had only 1 egg and oil, never seen a recipe for muffins like that, but when I tried it - wow, the muffin tops came out perfect, the muffins were moist and delicious. thank you for this recipe!!
I guess this might be good for sweet muffins, but I used it as a basis for savoury muffins and even though I reduced the sugar to 1/4C, they were still far too sweet. I had my doubts about including sugar at all, but wasn't confident the muffins would work if I eliminated it completely. I may try this again for a sweet muffin.
Um...okay, these are alright. Definitely not the best muffin in the world, but they are easy to adapt into a really good muffin. The issue I have with the recipe is the cooking time though...25 minutes...you have to be joking! If I let them cook for 25 minutes they would have been burnt to a crisp. My oven cooks at a consistent temperature and I use it daily, so I know it isn't off. 12 muffins at 400F for 13 minutes and they were golden brown. Thankfully I checked them and didn't just follow the timer on the stove!!!!
This is a good basic muffin recipe. I made it with a heaping cup of frozen blueberries (had some leftovers from some other muffin recipe I made a little while ago, I didn't like them that much) but this recipe seemed so easy and I happened to have all the ingredients on hand. It took 5 minutes to put together and then the baking time. The muffins came out moist, and fluffy and just perfect!