Simple Plain Muffin

Simple Plain Muffin

This recipe provides a straightforward method for baking classic, versatile plain muffins. Perfect as a base for your own additions like berries or chocolate chips, or enjoyed simply on their own.

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Complete recipe with all details filled in
 Serves: 12 Intermediate American Baked Goods Breakfast
By: Andy Wu Created: May 27, 2025 Updated: May 28, 2025

Ingredients

  • 2 cups Flour, All-Purpose, Bleached
    $0.72/LB = $1.44
    Item #426253 Linked Gold Medal
  • 0.5 cup Sugar, Beet, Granulated, Fine Grain
    $0.85/LB = $0.43
    Item #108588 Linked Gordon Choice
  • 2 Whole Eggs, Shell, Large Grade A, Loose, Cage Free, Refrigerated
    (1 large or 2 for small or medium)
    $0.48/CO = $0.96
    Item #680622 Linked Packer Label
  • 1 cup Milk, Whole, White, Refrigerated
    (of any kind)
    $0.04/FL OZ = $0.32
    Item #512109 Linked Regional Brand
  • 0.5 cup Butter Prints, Unsalted, Grade AA
    (melted butter; or vegetable oil)
    $0.20/OZ = $0.10
    Item #299405 Linked Gordon Choice

Recipe Yield:

12 Muffins

Instructions

  1. Preheat Oven & Prepare Pan: Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.

  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make a well in the center of the dry ingredients.

  3. Combine Wet Ingredients: In a separate medium mixing bowl, whisk together the egg, milk, and vegetable oil (or melted butter) until just combined.

  4. Combine Wet and Dry: Pour the wet ingredients into the well of the dry ingredients. Using a spatula or large spoon, stir gently until just moistened. The batter will be slightly lumpy; do not overmix. Overmixing can result in tough muffins.

  5. Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

  6. Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center of a muffin comes out clean.

  7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Chef's Notes

Add 1 teaspoon of vanilla extract to the wet ingredients. You can increase the sugar to ¾ cup (150g) if you prefer a sweeter muffin. Gently fold in up to 1 cup of your favorite additions after combining the wet and dry ingredients, i.e. Blueberries, Chocolate chips, Chopped nuts, Raisins or other dried fruit. (fresh or frozen – do not thaw frozen berries before adding)

Cost Information (for 4 servings) (as of date)

Total Recipe Cost $3.25
Cost Per Serving $0.27
Complete pricing data available
100%

Most Expensive Ingredients

Flour, All-Purpose, Bleached $1.44
Eggs, Shell, Large Grade A, Loose, Cage Free, Refrigerated $0.96
Sugar, Beet, Granulated, Fine Grain $0.43

Allergen Information

Contains:

Eggs Gluten

Source

Source: A Kitchen Society

Additional Details

Current Market Cost
$3.25 (calculated Jun 13)
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