Basic Muffins

As a quick bread, muffins rise with the help of baking powder and eggs instead of yeast, and they require no kneading, rolling or cutting. This perfectly baked muffin has a rounded top, lightly browned edges and a moist, even interior.

Makes 12 muffins


  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 large eggs
  • ½ cup milk
  • ½ tsp vanilla extract
  • ¾ cup unsalted butter, melted and cooled slightly


  1. Preheat oven to 375°F. Line twelve 2½-inch muffin cups with paper liners* or spray with nonstick cooking spray; set aside.
  2. In a large bowl, whisk together flour, sugar, baking powder and salt; set aside. In a medium bowl, whisk together eggs, milk and vanilla; whisk in melted butter.
  3. Make a well in the center of flour mixture. Add egg mixture all at once. Using a wooden spoon, stir just until moistened.
  4. Spoon batter into prepared muffin cups, filling each about two-thirds full. Bake for 16 to 21 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm.

*For paper liners, use either purchased paper baking cups or 4×4-inch pieces of parchment paper.

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